Food Ingredients and Additives for Products Development
A.Y. 2025/2026
Learning objectives
The course aims to provide students with the basic concepts related to the choice of ingredients/additives and food product formulation technologies. The course also aims to pass on knowledge about the use-related features of the main ingredients and the effect of their interaction and/or substitution on the main technological and sensory properties of foods.
Expected learning outcomes
At the end of the course, the students will be able to use tools to manage and solve issues related to the development of a new food product, from the ingredients and additives selection to the evaluation of their functionality on the technological and sensory characteristics of the product, and their impact on consumer perception.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Lectures content:
- Conventional and innovative food ingredients: roles and technological functions- Additives and flavors: roles and technological functions
- Legislation and regulations regarding recognition, compliance, and conditions of use for ingredients and additives
- The impact of interaction and/or substitution of ingredients/additives on key technological and sensory properties of foods
- Valorization of food industry by-products as ingredients/additives: technological approaches for formulating foods with a focus on sustainability
- Consumer awareness and perception of safety
- Conventional and innovative food ingredients: roles and technological functions- Additives and flavors: roles and technological functions
- Legislation and regulations regarding recognition, compliance, and conditions of use for ingredients and additives
- The impact of interaction and/or substitution of ingredients/additives on key technological and sensory properties of foods
- Valorization of food industry by-products as ingredients/additives: technological approaches for formulating foods with a focus on sustainability
- Consumer awareness and perception of safety
Prerequisites for admission
The knowledge delivered in the lectures requires a suitable background knowledge of food technology principles, food processing, and chemical and microbiological analyses of foods.
Teaching methods
The teaching methods consist of:
-Lectures with digital support (presentations and interactive activities) aimed at providing theoretical knowledge, helping students understand and apply the concepts discussed. Lecture presentations will be available on the MyAriel platform.
-Seminars by industry experts with a focus on specific case studies. If provided, materials will be available on the MyAriel platform.
-Group activities, coordinated with teachers, designed to consolidate and extend the knowledge gained throughout the degree program while also enhancing soft skills.
-Lectures with digital support (presentations and interactive activities) aimed at providing theoretical knowledge, helping students understand and apply the concepts discussed. Lecture presentations will be available on the MyAriel platform.
-Seminars by industry experts with a focus on specific case studies. If provided, materials will be available on the MyAriel platform.
-Group activities, coordinated with teachers, designed to consolidate and extend the knowledge gained throughout the degree program while also enhancing soft skills.
Teaching Resources
The course relies on teaching materials (presentations, articles, and scientific excerpts) provided by the teachers and available on the MyAriel platform (https://ariel.unimi.it).
Assessment methods and Criteria
- The exam consists of both a written and an oral test. The written test lasts 90 minutes and includes short-answer questions on theoretical concepts covered in the course and open-ended questions on the interaction and/or substitution of relevant ingredients affecting technological and sensory properties of foods. Upon passing the written test, students will take an oral exam lasting 15 minutes, focused on the group activity. The oral exam will take place at least 10 days after the written test.
Registration for both tests is mandatory through the Unimia institutional platform within the specified deadlines.
- The evaluation will consider the following parameters: the demonstrated acquisition of knowledge, the ability to structure and communicate information effectively, and proficiency in the correct use of technical terminology.
- The final overall grade is expressed in 30/30. The written test contributes up to 27/30 and it is considered passed with a minimum score of 18/30. The oral test contributes up to 3/30.
- At least 6 Exam Sessions will be granted per academic year.
-Written test results will be posted on the Unimia platform, with the option for students to reject the grade. Oral test results will be communicated verbally during the session, with the same option to reject the grade. Students receive the final grades automatically by email throughout the Unimia platform.
Students with DSA and with disabilities are requested to contact the teachers by email at least 15 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teachers it is necessary to put in CC the respective University Services: serviziodsa@unimi.it (for students with DSA) and disabled ufficiodisabili@unimi.it (for students with disabilities).
Registration for both tests is mandatory through the Unimia institutional platform within the specified deadlines.
- The evaluation will consider the following parameters: the demonstrated acquisition of knowledge, the ability to structure and communicate information effectively, and proficiency in the correct use of technical terminology.
- The final overall grade is expressed in 30/30. The written test contributes up to 27/30 and it is considered passed with a minimum score of 18/30. The oral test contributes up to 3/30.
- At least 6 Exam Sessions will be granted per academic year.
-Written test results will be posted on the Unimia platform, with the option for students to reject the grade. Oral test results will be communicated verbally during the session, with the same option to reject the grade. Students receive the final grades automatically by email throughout the Unimia platform.
Students with DSA and with disabilities are requested to contact the teachers by email at least 15 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teachers it is necessary to put in CC the respective University Services: serviziodsa@unimi.it (for students with DSA) and disabled ufficiodisabili@unimi.it (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Cappa Carola
Professor(s)
Reception:
upon appointment
Settore Didattico Colombo, Via Mangiagalli, 25; IV floor, room n. 4058