FOOD TECHNOLOGY I

Unit Operations and Food processing

Biochemistry

Organic Chemistry

To provide the scientific and advanced knowledge and technological functionalities and application of the main food components (macro- and micro-)

To provide the appropriate knowledge to design, develop and optimise food products to improve their overall quality and/or specific and tailored quality attributes (e.g. sensory, helath, stability) 

To improve and optimise food processes based on a deeper knowledge of their impact on the quality of formulated food products.

- Introduction: food formulated products, ingredients, quality and general national and international regulations.

- Functional properties of macro- and micro components of foods: definition, composition and environmental factors that influence them: proteins, lipids, saccharides
 
- Technological quality of the main food components (carbohydrates, proteins, lipids, salts, vitamins)
 
- Ingredients for the development of the microstructural properties and consistency
 
- Role of food components for the development of sensory properties: flavors and aroma, tastants, pigments and colouring compounds,
 
- Role of food components for the development of health properties (antioxidants, bioactive compounds)
 
- Design, optimization and development of formulated food products.

The course includes

- a practical part in the laboratory on specific instrumental methods (calorimetry, evaluation of emulsifying capacity and emulsions stability)

- a "project" on the development of a new/innovative food product with specific quality attributes. The project is made in teams.
During the course are planned single-topic seminars by experts from the food industries and scientists.

Power point presentations (summary of the frontal classes)

A number of books and scientific references (papers, reviews, laws, regulations, book chapters, websites) on the topics (all listed at the end of each ppt presentation.

Any additional document and reference upon specific request by the students attending classes.