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.