Subject: INNOVAZIONE DI PRODOTTO E DI PROCESSO (A.A. 2023/2024)
Food Technologies (lesson)
To supply knowledge on the main innovative technologies for the stabilization of food products. To give basic concepts of food innovation and process innovation and optimization. To link product and process innovation with quality, health, economic and environmental sustainability.
Knowledge of the main unit operations of food technology. Mechanisms of heat transfer in foods and effect of conventional processes. Fundamentals of food microbiology and food chemistry.
0,5 CFU (4 hours)
Food innovation. Reasons for innovation. Environmental sustainability of products and processes. General information on non-conventional thermal and non-thermal technologies.
1,5 CFU (12 hours)
Non-conventional thermal technologies. Ohmic heating: working principles, engineering aspect; electrical conductivity of foods; non-thermal effects. Dielectric heating: principles, dielectric properties, applications for heating, thawing and drying.
2,5 CFU (20 hours)
Non thermal technologies. High hydrostatic pressures: principles and engineering aspect; effect of hydrostatic pressure on vegetative microorganisms and on spores; water compressibility; food applications. Pressure-assisted freezing. Irradiation: EU legislation; methods for verification of irradiated products. Pulsed electric fields: principles and applications. Cold plasma. Microfiltration.
1 CFU (8 hours)
General aspects of food innovation, from the idea of a novel product to the definition of the food characteristics and the prototype realization. Examples of successful cases of food innovation. Formulation of new products: technologies and ingredients. Focus on the role of hydrocolloids in food product innovation.
0,5 CFU (4 hours)
Functional foods: EU regulation. Nanotechnologies: regulation, limitations and potential for the development of new products. Formulation and characterization of nanoemulsions.
Lectures (24*2 hours) in Italian language, with the aid of Power Point presentations and recorded videos. Seminars and guided industrial visits will be organized, their schedule will be comunicated year by year. Attendance is not mandatory but recommended.
Final oral examination (about 30 minutes for each exam). Exams will take place during the period indicated in the didactic calendar. The student should register to the desired examination session through the Esse3 online platform. There will be no intermediate verification. The students must demonstrate sufficient knowledge of the novel stabilisation technologies and express concepts using adequate scientific and technical terms. During the exam, the students will be requested to present and discuss their innovation project, based on the application of one or more of the studies technologies.
1. Knowledge and understanding
Through lectures and seminars, students acquire the knowledge that enable them to understand the strengths and weaknesses of the novel food stabilisation technologies.
2. Ability to apply knowledge and understanding
The knowledge learned will allow students to evaluate the possible application of the new technologies to existing food products and to propose product and process innovations.
3. Making judgments
Through the knowledge learned during the course, students will be able to evaluate the sources of information and independently select sources and be able to develop a personal judgment.
4. Communication skills
Students will be able to compare their knowledge and discuss with colleagues in matter of food and food process innovation. Through the presentation of an innovation project, students will demostrate their ability to effectively communicate ideas and results of their research.
5. Learning skills
The activities described will supply knowledge and methodological tools necessary to an independant technological and scientific update in the future.
- dispense del corso
- pubblicazioni fornite o consigliate dal docente
- Alternatives to Conventional Food Processing. Proctor A., Royal Society of Chemistry. 2018 (second edition). ISBN: 978-1-78262-518-6.