NUTRITIONAL INNOVATION IN BAKERY AND CONFECTIONARY PRODUCTS
cod. 1008699

Academic year 2021/22
2° year of course - First semester
Professor
- Franco ANTONIAZZI
Academic discipline
Chimica e biotecnologia delle fermentazioni (CHIM/11)
Field
A scelta dello studente
Type of training activity
Student's choice
20 hours
of face-to-face activities
2 credits
hub:
course unit
in ENGLISH

Learning objectives

To make known some of the technological processes aimed at the nutritional improvement of confectionery products. Provide an understanding of the main phenomena that occur during the productions. Provide a multi-disciplinary approach to knowledge to be able to judge the goodness of the choices in the development of new products.
The student should be able to understand the technical possibilities on the one hand and legislative possibilities on the other, in order to be able to modify products with greater attention to the nutritional and environmental sustainability side.

Prerequisites

Basic knowledge of food technology and nutrition.

Course unit content

INTRODUCTION
- World food trends
- Clean label
INGREDIENTS
- Sugars and sweeteners
- Lipids
- Additives
PECULIARITY
- Allergens, nutritional and health claims, celiac disease
FOODS
- Bread
- Bakery products
- Milk and dairy products
- Confectionery
- Chocolate
- Coffee, tea, nervine drinks
SUSTAINABILITY
- Food sustainability

Full programme

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Bibliography

Slides provided before the lessons. G.B. Montanari - Omnia fermenta, Chiriotti 2020. P. Barham - The science of cooking, Springer 2000. H.P. Newquist - The book of Chocolate, Viking 2017 - J. Hoffmann - The world Atlas of coffee, London 2018 - P. Behrens - Food and Sustainability, Oxford 2020

Teaching methods

Lectures and online, with interventions by professionals from the product industry with particular nutritional implications.

Assessment methods and criteria

The judgment, through a formal presentation of a product, will be based on:

- knowledge and understanding
- use of knowledge
- ability to draw autonomous conclusions
- communication skills
- ability to learn critical points.

Other information

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