Argomenti dell'insegnamento
A. Context and market directions • Global evolution of food trends • Clean label approaches and implications for formulation B. Ingredients and technological functionality • Sugars, syrups, and sweetening alternatives • Lipids: structure-building role and nutritional impact • Additives: functions, use criteria, and alternatives C. Regulation, safety, and consumer information • Allergens • Nutrition and health claims • Coeliac disease and gluten-free products D. Applications across product categories • Bread • Bakery products • Milk and dairy products • Confectionery • Chocolate • Coffee, tea, and stimulant (“nervine”) beverages E. Environmental dimension • Sustainability in food systems

Modalità di insegnamento
In-person and online lectures, including guest lectures by professionals from the food manufacturing sector, with particular emphasis on nutritional implications.

Obiettivi formativi
This course provides tools to understand how food technologies can support reformulation and nutritional improvement in bakery and confectionery products. Core phenomena occurring along key production stages will be addressed, adopting an integrated perspective (technology, nutrition, regulation) to critically evaluate choices made in new product development. Students will learn to balance technical feasibility with the regulatory framework, guiding product changes toward nutritional and environmental sustainability goals.

Modalità d'esame
Assessment, through a formal product presentation, will be based on: • knowledge and understanding • use of knowledge • ability to draw autonomous conclusions • communication skills • ability to learn and identify critical points