ID:
510004
Duration (hours):
78
CFU:
9
SSD:
SCIENZE E TECNOLOGIE ALIMENTARI
Year:
2025
Overview
Date/time interval
Secondo Semestre (02/03/2026 - 12/06/2026)
Syllabus
Course Objectives
The course aims to emphasize the role of food technology in ensuring a sustainable and health-promoting food system. Specifically, it seeks to:
1. Highlight the Role of Food Systems in Health: Equip students with knowledge of how food systems contribute to preserving individual health and well-being, integrating the principles of the "One Health" approach to consider the interconnectedness of human, animal, and environmental health.
2. Address Food Security, Safety, and Literacy: Provide a comprehensive understanding of food security, food safety, and food literacy, including the regulatory aspects of food labelling, to empower informed decision-making and adherence to global food standards.
3. Develop Skills to Mitigate Food-Related Risks. Foster competencies to:
- Minimize food waste, loss, and contamination.
- Prevent food poisoning and mitigate adverse health effects.
- Reduce the incidence of foodborne illnesses through proper handling and management.
- Explore Food Conservation and Transformation
- Deliver essential knowledge about the preservation and transformation processes of products from key agri-food supply chains, focusing on - technologies designed to enhance safety, quality, and sustainability.
4. Understand Novel Foods and Superfoods: Introduce the emerging field of novel foods and superfoods, including their technological innovations and regulatory frameworks, to prepare students for the evolving landscape of food production and consumption.
1. Highlight the Role of Food Systems in Health: Equip students with knowledge of how food systems contribute to preserving individual health and well-being, integrating the principles of the "One Health" approach to consider the interconnectedness of human, animal, and environmental health.
2. Address Food Security, Safety, and Literacy: Provide a comprehensive understanding of food security, food safety, and food literacy, including the regulatory aspects of food labelling, to empower informed decision-making and adherence to global food standards.
3. Develop Skills to Mitigate Food-Related Risks. Foster competencies to:
- Minimize food waste, loss, and contamination.
- Prevent food poisoning and mitigate adverse health effects.
- Reduce the incidence of foodborne illnesses through proper handling and management.
- Explore Food Conservation and Transformation
- Deliver essential knowledge about the preservation and transformation processes of products from key agri-food supply chains, focusing on - technologies designed to enhance safety, quality, and sustainability.
4. Understand Novel Foods and Superfoods: Introduce the emerging field of novel foods and superfoods, including their technological innovations and regulatory frameworks, to prepare students for the evolving landscape of food production and consumption.
Teaching Methods
The course provides an engaging and dynamic learning experience, combining in-person and online lectures supported by interactive tools and materials grounded in the latest scientific literature. It incorporates PowerPoint presentations, videos, and advanced resources such as scientific publications from indexed journals, guidelines from leading national and international scientific societies, and tools leveraging artificial intelligence. All resources will be accessible through the dedicated section on the Moodle KIRO platform.
To make the learning process more stimulating, lectures will be enriched with game-based learning platforms, such as Kahoot, to encourage active student participation. Additionally, the program includes in-depth seminars, offering valuable opportunities to explore current and specialized topics in greater detail through a participatory and interactive approach.
To make the learning process more stimulating, lectures will be enriched with game-based learning platforms, such as Kahoot, to encourage active student participation. Additionally, the program includes in-depth seminars, offering valuable opportunities to explore current and specialized topics in greater detail through a participatory and interactive approach.
Assessment Methods
Student learning will be assessed through a comprehensive evaluation system designed to encourage active engagement and ensure a deep understanding of the course content.
i) Mid-term assessment tests: These intermediate tests allow for continuous monitoring of students' progress throughout the course, assessing their understanding of the topics covered and promoting ongoing learning.
ii) Proactive participation in lectures and assigned activities: Active involvement in both lectures and practical activities is a key element of the evaluation process. Students are encouraged to contribute meaningfully through interventions, discussions, and timely completion of assignments, demonstrating commitment, critical thinking, and an ability to apply concepts.
iii) Final written exam: The final exam will consist of a combination of multiple-choice questions, designed to test specific and detailed knowledge, and open-ended questions aimed at evaluating students' ability to analyze, synthesize, and critically apply the concepts learned.
This integrated assessment approach allows for a holistic evaluation of student learning, recognizing not only theoretical knowledge but also active participation and the practical application of acquired skills.
i) Mid-term assessment tests: These intermediate tests allow for continuous monitoring of students' progress throughout the course, assessing their understanding of the topics covered and promoting ongoing learning.
ii) Proactive participation in lectures and assigned activities: Active involvement in both lectures and practical activities is a key element of the evaluation process. Students are encouraged to contribute meaningfully through interventions, discussions, and timely completion of assignments, demonstrating commitment, critical thinking, and an ability to apply concepts.
iii) Final written exam: The final exam will consist of a combination of multiple-choice questions, designed to test specific and detailed knowledge, and open-ended questions aimed at evaluating students' ability to analyze, synthesize, and critically apply the concepts learned.
This integrated assessment approach allows for a holistic evaluation of student learning, recognizing not only theoretical knowledge but also active participation and the practical application of acquired skills.
Texts
1. Pdf of the PowerPoint presentations presented during the lesson
2. Reports of principal organizations (e.g. FAO, UNICEF, WHO)
2. Scientific publications in indexed journals as “in-depth material”
4. Website:
https://www.eitfood.eu/
https://www.efsa.europa.eu/it
http://www.fao.org/home/en/
https://www.who.int/
https://www.ecdc.europa.eu/en
http://atlas.ecdc.europa.eu/public/index.aspx
2. Reports of principal organizations (e.g. FAO, UNICEF, WHO)
2. Scientific publications in indexed journals as “in-depth material”
4. Website:
https://www.eitfood.eu/
https://www.efsa.europa.eu/it
http://www.fao.org/home/en/
https://www.who.int/
https://www.ecdc.europa.eu/en
http://atlas.ecdc.europa.eu/public/index.aspx
Contents
Topics that will be treated in the lessons and seminars are:
1. food system - biodiversity - health
2. food system (nutrition) and health: the triple burden of malnutrition
3. food security, food knowledge and food safety
4. food contamination
5. nutrient and nutrient interaction
6. guidelines for preventing chemical & physical contaminations of food
7. main foodborne diseases
8. food allergies
9. allergens: practical risk analysis
10. food safety design & realization
11. chemical contamination
12. energy sustainability design of iv range production lines
13. food safety design & realization
14. food labelling: main regulatory aspects
15. HACCP
16. main unit operations in the food industry
17. health claim
18. food packaging: materials and technologies
19. new trends in sustainable food packaging
20. sensory evaluation of food
21. functional foods, superfoods and related claims
22. novel foods
1. food system - biodiversity - health
2. food system (nutrition) and health: the triple burden of malnutrition
3. food security, food knowledge and food safety
4. food contamination
5. nutrient and nutrient interaction
6. guidelines for preventing chemical & physical contaminations of food
7. main foodborne diseases
8. food allergies
9. allergens: practical risk analysis
10. food safety design & realization
11. chemical contamination
12. energy sustainability design of iv range production lines
13. food safety design & realization
14. food labelling: main regulatory aspects
15. HACCP
16. main unit operations in the food industry
17. health claim
18. food packaging: materials and technologies
19. new trends in sustainable food packaging
20. sensory evaluation of food
21. functional foods, superfoods and related claims
22. novel foods
Course Language
ENGLISH
Degrees
Degrees
AGRI-FOOD SUSTAINABILITY
Master’s Degree
2 years
No Results Found
People
People (3)
Teaching staff
Teaching staff
No Results Found