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)
Experimental lab test: 24 h (2 CFU);
Visit companies and industrial plant: 8 h (0,5 CFU)
The course will be developed with the aim to furnish the ability for design and development traditional and innovative food formula. The following key-points will be addressed:
1.The design of food formula;
2. The understanding of the main preparation and stabilization technique used to create food formula at different stage (bars, restaurant, catering, etc.)
3.The main practical ability to manage above technologies;
4. The knowledge of the most important quality index of food formula and the ability to analyze them;
5. The use of innovative technologies as useful tool to improve the quality of traditional product or to create novel food.
This course furnishes the basic information and abilities to design and develop traditional and innovative food formulation at different level (bars, restaurant, etc.).
Mainly, the following topic will be analyzed and discussed to furnish theoretical and practical abilities:
Designing of nutritional and sensorial properties of food formulation;
Main technologies (traditional and innovative) for transforming, enriching and stabilizing food – from raw materials and ingredients to final food formula;
The use of food additives;
Shelf life definition
The following knowledge and abilities are expected:
Significant improvement of the knowledge for design and development of traditional and innovative food formula. With this aim several methods and processing will be studied also considering the effect of the main variables affecting the quality of the final products
Practical abilities in modulating the processing variables of some techniques for the creation of traditional and innovative food formula also in line with the main aim to maximize the final quality.
Overall ability in operate the transition from the initial idea of a novel food formula to the tangible realization of the food product ready to be used and consumed.
Improved ability in critical evaluation of the quality of food formula and/or on the efficacy and efficiency of the methodologies used to get the food formula.
Improved ability to explain the reasons for the choice of specific processing, treatments conditions, for the use of specific food ingredients, etc. Also it is expected a good ability to create technical reports in which benefits and disadvantage will be discussed and explained.
Ability of understating will be stimulated by using different methods, software, ppt presentation, and critical discussion in class room of scientific papers, journals, news, etc.
None. The digital and printed materials for learning will be furnished to the students at the end of each lesson (Power point, slides, scientific papers, etc.). Also all materials and documents will be available on the personal webpage of University of Foggia
The evaluation of the students will be performed exclusively by oral exam for a total length of approximately 30 minutes.
Overall n.3 questions will be asked to the student on different topics explained and discussed during the course.
Apart the level of information communicated by the students, also the capability to analyze critically the case studies and the example will be evaluated.
The course may be summarized in the following main sections:
Use of organic acids and method for usage in food formulation and methods for applications;
Use of osmotic principles for food formulation at low-medium water content (candies, marinating, brines)
Sun drying. Methods, benefits and disadvantages;
Nutritional enrichment of food product by vacuum impregnation techniques
3D food Printing
Technique to create food gels
Innovative dehydration techniques and Sun Drying technology
EXPERIMENTAL LAB TEST
Test of vacuum impregnation on fruit and vegetable products;
Test of 3D Food Printing;
Test for creation of food gels ;
Test of osmotic dehydration of complex solution ;