Food innovation technologies and biotechnology (2020/2021)

Course code
Name of lecturers
Barbara Simonato, Corrado Rizzi
Barbara Simonato
Number of ECTS credits allocated
Academic sector
Language of instruction
I semestre dal Oct 1, 2020 al Jan 29, 2021.

Lesson timetable

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Learning outcomes

The course aims to provide students with knowledge of the new agri-food supply chains fulfilled to improve the nutritional characteristics of foodstuffs and their shelf-life. Knowledge of enriched, fortified, low-fat, low-alcohol, high-protein food production technologies will be provided, in agree with the most recent nutrition claims. Consideration will be given to the importance of choosing specific raw materials, additives, processing aids in relation to the technological production process. Moreover, great attention will be given to the sustainability of food industry. The course will also deal with the role of enzymes in the processes of the food industry, both for the production of ingredients and in the processes of the supply chain, as well as their effect as markers of quality and technological treatment. Basic knowledge of Community legislation on the nutrition claims for use in food will be provided.


The course aims to provide knowledge related to traditional and innovative transformation/conservation technologies of food products of both plant and animal origin in agreement to the modern guidelines for the improvement of human nutrition and the implementation of the sustainability of the food industry.
With reference to the main pathologies related to food, the issues of healthy enriched/fortified food production (with high fibre content, a controlled protein content, rich in minerals, vitamins, phytochemicals, Ω -3 and Ω -6 fatty acids, reduced glycemic index, low or reduced in fat and alcohol, gluten-free and hypoallergenic) will be described. In this context, the landscape of national and EU legislation and on nutritional claims that can be used in the labelling of food products will be drawn. The environmental impacts of some food industry chain and the most critical strategies for their reduction will also be described.
Knowledge of the use of enzymes in the food industry will be provided.

Reference books
Author Title Publisher Year ISBN Note
C. Gigliotti & R. Verga Biotecnologie Alimentari Piccin 2007

Assessment methods and criteria

The aim of the examination is to verify the students’ knowledge on the topics treated during the course.
The examination will consist of an oral interview that will pertain on the matters treated during the course and available on the recommended texts and on the material furnished by the teacher.
The procedure of the examination will be the same for the frequenting students and the not frequenting.