Some basic information will be useful to better understand the topics of the course. Mainly, will be useful the basic knowledge on the main food processing/gastronomy techniques used at home/resturant or at industrial level.
Lectures: 28 h (3,5 CFU)
Practical activities in laboratory: 24 h (2 CFU)
Other activities: 8 h (0,5 CFU)
The main contents may be summarised as follow:
1. Traditional techniques used to create/process/stabilize complex food formula to be used at home/resturants or at industrial level;
2. Emerging technologies utilized to create/process/stabilize complex food formula to be used at home/resturant or at industrial level;
3. Practical experiments in laboratory to gain ability in manage/control the main variables affecting the quality of complex food formula.
The course will improve the basic knowledge to develop complex food formula with peculiar sensorial and chemical attributes which must be mantained stable during storage. The most important aspects concerning the mixing of ingredients with different chemical and physical characteristic will be studied among which the biopolymeric compatibility, the transfer of water within the product, colour stability, etc. Many technologies - traditional and emergining/novel - capable to get food formula with the deisired sensorial attributes will be studied/discussed and defined.
The student will have to know the basic principles of chemical and physical characteristics of food ingredients. Also, the student will be able to analyze the advantages and disadvantage in the use of traditional and innovative techniques with the aim to obtain the desired food complex. The student will have to know the problem related to the mixing of different ingredients such as meat, cereal, vegetable, fat, etc. Furthermore, the use of additives will be one of the main learning results expected for students which will be known the different type of additives, their effect and their use in food industry.
None. The relevant materials for learning will be given to the students during the course (power point slides, scientific papers, reports, etc.)
To verify the learning results an oral exam will be performed. Generally, 3 questions will be posede to the student/candidate concerning the themes/problems discussed during the lectures and/or practical activities in laboratory. The Commision will evaluate the ability to correctly exaplain traditional and emerging techniques and the main advantages and disavantages related to that topics.
Introduction in food formulation and food design.
Traditional Food formulations available on the market and common techniques used to prepare typical food formulation:
- Methods of using organic acids to prepare food formulation;
- Principles and application of osmosis to prepare food formulation;
- Sun dehydration. Advantages and drawbacks
- Method of production of some typical Food;
Emerging Technology for preparing innovative food formulation nutritionally enriched and/or with specific sensory feature: Vacuum impregnation, 3D printing of Food, solar drying, etc.
Designing of nutritionally personalized food formulation;
Solar drying of food;
Usage of Food additives. Methods and cases studies.