SAS0020 - TECHNOLOGIES AND QUALITY OF FUNCTIONAL FOODS

The module of Technologies and quality control of functional foods aims to provide the student with the useful knowledge to be able to understand and analyze: the innovative unit operations involved in the transformation of food products and ingredients, with particular focus on the case of functional products and the technological / functional role of ingredients within a food formulation.

Specifically, the student must be able to:

a) Know and understand the conventional and innovative unit operations involved in the transformation of food products and ingredients, with particular focus on the case of functional products and the technological / functional role of ingredients within a food formulation;

b) Be able to hypothesize the formulation of functional food product on the basis of the technological and functional characteristics of the different ingredients; be able to hypothesize a suitable production process for the production of functional ingredients and products;

c) Knowing how to evaluate the advantages and disadvantages of different unit operations and / or the choice of different ingredients for the production of a specific functional food in a multidisciplinary context, considering different qualitative aspects;

d) Being able to present and describe the functional and technological characteristics of the ingredients of a formulation, the technological processes for the production of a functional food, as well as the qualitative characteristics of the products using specific language of the discipline and terminologically correct.