The course is open to students of science, technology, business, and the humanities. It presents food-science, technology, and sustainable-innovation concepts in an accessible way, so participants from any background can benefit.
Assessment method: The course is evaluated through a single, final oral examination covering the material taught in the lectures; there is no continuous assessment. Exam structure: Discussion of course content: two questions are asked—one selected by the instructor and one on a syllabus topic chosen by the student. After this discussion is passed, a final question focuses on the project or exercise developed during the course. Grading criteria: Marks are awarded for the accuracy of answers, precision of language, and—where relevant—the ability to integrate interdisciplinary perspectives. Scale: The exam is graded out of thirty.
Materials: All technical tables or reference sheets needed to answer the questions will be provided by the instructor. The lecture slides are available on MY ARIEL-UNIMI, and the instructor supplies additional scientific papers for further study. Slides remain online for the duration of the semester and are removed afterward. Any lecture notes produced by unaffiliated authors and not approved by the instructor are not recognized as official course materials.
The course blends lectures, discussions, and hands-on group work. Each team undertakes a project—approved in advance with the instructor—that requires direct engagement with relevant stakeholders and is assigned at the start of the term. The project must be finished by the end of the course, and every student will discuss their individual contribution during the exam. Because the project is formative, steady attendance and active, constructive interaction with the instructor are essential.
Course outline: sustainable innovation across the food system
-Sustainability challenges in the global food system
-New innovation indicators for the food industry
-Core food science & technology: formulation, processing, preservation, and packaging
-Sustainable diets and alternative ingredients
-Emerging processing technologies and eco-design approaches
-Sustainability assessment: metrics for food- and nutrition-security
-Food loss and waste management strategies
-Case studies showcasing cutting-edge advances—e.g., sustainable plastics, novel products, and new consumption formats
- Docente titolare: Laura Piazza