Food technology I - Prof. Paola Pittia - a.a. 2024/2025
Food science and technology - 1° anno
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Paola Pittia is Full professor in Food Science and Technology.
Research activities: 1. physical, physico-chemical and technological properties of foods and ingredients and their modifications as a result of the processes and technologies applied; 2. Design of innovative formulated foods. Since 2005 she has been involved in Erasmus and Erasmus+, Knowledge Alliance and Capacity Building projects for her skills and experience in the development of curricula, innovative teaching tools in the field of Higher Education in the agri-food sector and international cooperation.
Co-author of over 170 articles published in national and international peer-reviewed journals, over 200 articles presented at conferences and symposiums nationally and internationally and published in proceedings or books of abstracts, 8 book chapters.
She was President of the ISEKI-Food Association (www.iseki-food.net) (2014-2020), an international organization that deals with activities to promote research-education-industry interactions. Member of the Order of Food Technologists (FVG Region, now Abruzzo) since 2002.
The FoodTechnol_I course develops aspects of the technological functionality of food ingredients and biomolecules, their interactions and the effect of the process parameters of the most important food technologies to be considered in the development and production of formulated food products. Knowledge is also developed for the development of innovative products in line with market demands and regulatory aspects. The course is developed with lectures, exercises and project activitiesThe course aims to provide updated knowledge to design and develop formulated food products based on the achievement of the quality and safety and/or specific tailored quality attributes. The course includes the following units: 1. New trends in food production and food products design; definitions and concepts (technological functionality of food ingredients, main legislation on food ingredients and formulated food products. 2. Food structuring: structures (emulsions, foams, gels); 3. Encapsulation technologies for new food ingredients; 4. Water state and mobility in food products. (aw and Tg). 5. Proteins and technological functionality; new protein-based ingredients/food sources (algae, insects). 6. Lipids and technological functionality; 7. Polysaccharides and technological functionality (thickening effects, structuring) and its evaluation: starch, pectines, hydrocolloids. 8. Food ingredients affecting sensory properties of foods: flavour, taste and colour and their use on food products. Sugars and sweeteners, aroma compounds, pigments and colorants. 9. other components affecting innovative quality
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