SOI-126 Novel Food

Instructor Various Instructors
Modality In presence
Duration 12 hours
Period Second semester

08/04/2024 at 19:00-21:00
10/04/2024 at 17:00-19:00
11/04/2024 at 17:00-19:00
15/04/2024 at 19:00-21:00
17/04/2024 at 17:00-19:00
18/04/2024 at 19:00-21:00

Course objectives

  • Provide an overview on the novel food sector from the legislation to the technologies used to
    produce/extract/modify new ingredients and new finished products
  • Provide a deeper knowledge on specific novel foods and processes for their production.
  • Provide knowledge on the potentiality and limitations of novel food and related technologies.
  • Provide an overview of consumer attitudes towards new foods as sustainable alternative protein sources

Content summary

Novel Food is defined as food that had not been consumed to a significant degree by humans in the EU
before 15 May 1997, when the first Regulation on novel food came into force. 'Novel Food' can be newly
developed, innovative food, food produced using new technologies and production processes, as well as
food which is or has been traditionally eaten outside of the EU. Examples of Novel Food include new
sources of vitamin K (menaquinone) or extracts from existing food (Antarctic Krill oil rich in phospholipids
from Euphausia superba), agricultural products from third countries (chia seeds, noni fruit juice), or food
derived from new production processes (UV-treated food (milk, bread, mushrooms and yeast).
In the course the most relevant categories and related aspects will be discussed with case studies and
examples that will be analysed and commented on in relation to regulation, technological processes, safety
and sustainability.

DAY 1 (live in-person) Matteo Ferrari
Introduction to NOVEL FOOD and LEGISLATION
The evolution of the legislation on novel food; the different categories of novel food; the authorization procedure; the protection of data submitted during the authorization procedure; the exception for the traditional foodstuffs coming from third countries; the labelling.

DAY 2 (live in-person) Ilaria Pertot
Novel plants and food/ingredients derived from microbial fermentation: novel plant species and use of plant derived material in new processes and/or s ingredients; production technology and safety of novel microbes for human consumption.

DAY 3 (live in-person) Stefano Biressi, Luciano Conti
Overview of cultivated meat production, factors that may impact the ability to successfully scale and market cultured meat products.

DAY 4 (live in-person) Eugenio Aprea
Overview of Novel food categories with a focus on specific products: Bioactive compounds used as food fortifiers (e.g. CLA, prebiotics, antioxidants); food containing novel ingredients; food non traditionally consumed in Europe (edible insects, exotic plants such as chia seeds, baobab fruit); food containing modified ingredients (modified proteins, modified polysaccharides); food from novel processing (e.g. cultivated meat, plant-based products, animal-cell-based products,…).

DAY 5 (live in-person) Danny Cliceri
How consumers process food novelty from childhood to adulthood and the impact on food choices. Potential drivers of acceptance or rejection of novel and unfamiliar foods among consumers (e.g., Food neophobia, Food technology neophobia, Disgust sensitivity). Exploration of current trends in novel foods, with a focus on consumers’ acceptance of alternative proteins.

DAY 6 (live in-person) Annachiara Berardinelli
Introduction to novel food processing technologies aimed at improving the food quality and sustainability: brief description of the physical principle of these technologies; overview of the current status and trends dealing with the potentialities and limits of the technologies; focus on processes of specific products.

Teaching methods

During this course, we will use a variety of formats to explore the subject at hand, including lectures,
readings, practical cases, guest speakers or groups’ work and presentation.