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: 24 h (3 CFU)
Experimental lab test: 12 h (1 CFU);
The course will be developed in three main topics;
1. To employ common and novel ingredients as well as food additives to design and develop food formula high in sensorial and nutritional quality.
2. Traditional and innovative technologies to design and develop, create and stabilize food formula;
3. Shelf life of food formulation
The course furnishes the basic knowledge to develop complex food formulation with peculiar and desired sensorial and nutritional properties which, also, must be maintained stable along the shelf life. The most important aspects concernign the mixing of the ingredients with different chemical and physical characteristic, the transfer of water whithin the product, colour stability, the use of uncommonf source of nutrients, the potential reuse of by-products,etc . The choise of the technologies able to obtain the food formulation with the desired sensorial attributes will be studied, critically analysed and defined.
The student must know the basic principles of chemical and physical characteristics of food ingredients. Also, the student will be able to analyze the advantage and disadvantage in the use of traditional and innovative technique with the aim to obtain the desired food complex. The student must know the problems related with 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 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 topics:
1.Analisys of the food formulation (FF): Properties and quality of the main FF on the national and international market; labeling; preservation methods at home and shelf life.
2.Ingredients and food additives: Use of organic acid; use of gelling compounds, use of novel source of nutrients (spent coffee grouds, insect powder, microalgae, etc.;
3.Technologies for the production of traditional and innovative food formulations: Osmodehydration, methods to remove water; 3D food Printing; Vacuum impregnation as method to enrich food with desired compounds; technique to reduce water activities,
4. Complex food formulation: case studies for ice-cream, foams, emulsions;
1. Vacuum impregnation tests;
2. Osmotic treatments;
3. Use of uncommon source of nutrients to develop novel food formula