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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