Corso di Laurea Magistrale in Scienze e tecnologie alimentari - STAL

The course is part of the general objective of the degree to provide knowledge in the field of food systems. Within the learning areas of ​​food consumer/nutrition and Bussiness/Management, the course aims to provide the student with the knowledge necessary to know, produce and control the functional food.

Knowledge and understanding 

At the end of the course, the student will have to:

- know the ingredients used in the production of functional foods,

- Know the influence of the food processing on the functional food ingredient used,

- recall the quality parameters to be monitored to manage the efficiency of the production process and the quality of finished products.

 Making judgements

At the end of the course the student will have to:

- integrate the acquired knowledge to plot the solutions needed to solve practical problems in the formulation of functional foods,

- create solutions, including incomplete data, on practical problems that may be encountered in the professional work.

 Communication skills

At the end of the course the student will have to:

- use the technical language of food technology.

The course is structured in 80 hours of frontal teaching, divided into 3 or 4 hour lessons based on the academic calendar. The frontal teaching consists of theoretical lectures (supported by presentations (ppt)) or group work and provides an interactive component between teacher and students.

During the course, to the students some verifications are offered in the classroom and in an autonomous way to verify the understanding of the topics discussed.

Frequency is optional but recommended.

The exam is a written test consisting of open questions. The total points (30) will be subdivided on the basis of the questions in the test by importance and extension. Two questions will serve to verify the student's knowledge while two will serve to verify the autonomy of judgment. Exceeding the examination is a correct use of terminology and a clear and concise written exposition that exposes the logical links between the aspects considered.

- Functional ingredients

- The influence of the food processing on the functional ingredients

- Development of functional food case studies:

• baked products
• cereal based products
• fermented foods
• beverages
• meat products
• seafood products

- Nutraceutical and Functional Food Processing Technology. Edit by Joyce Irene Boye. Wiley Blackwell editor 2015,

-Functional food. Concept to product. Edit by Maria Saarela. Woodhead Publishing editor 2011.