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Scheda Riassuntiva
Anno Accademico 2021/2022
Scuola Scuola di Ingegneria Industriale e dell'Informazione
Insegnamento 054242 - TRENDS IN FOOD INDUSTRY LAB
  • 054240 - TRENDS IN FOOD INDUSTRY LAB A
Docente De Nardo Luigi
Cfu 5.00 Tipo insegnamento Modulo Di Corso Strutturato
Didattica innovativa L'insegnamento prevede  1.0  CFU erogati con Didattica Innovativa come segue:
  • Cotutela con mondo esterno

Corso di Studi Codice Piano di Studio preventivamente approvato Da (compreso) A (escluso) Insegnamento
Ing Ind - Inf (Mag.)(ord. 270) - MI (498) FOOD ENGINEERING*AZZZZ054242 - TRENDS IN FOOD INDUSTRY LAB

Obiettivi dell'insegnamento

The objective of the course is to provide students with technical and managerial tools to plan, design and develop an applied project in a real food company scenario. In particular, the course introduces the technical and managerial theoretically and practical and will be practically applied in the different phases of the project and identify how those could contribute to SDG 9 and SDG12*, being the most relevant ones for food industry. Moreover, students will develop analytical, practical and team working skills while carrying out the project and by interacting with company’s technical experts and managers.

The course fits into the overall program curriculum contributing to the development of the following capabilities:

  • Understand and describe the main technical and managerial tools to carry out projects with structured analysis and develop solutions to real food company needs
  • Design solutions applying a scientific and engineering approach (Analysis, Learning, Reasoning, and Modelling capability deriving from a solid and rigorous multidisciplinary background) to solve problems and identify opportunities in the food industrial environment
  • Develop new ideas and solutions when working in a team for carrying out specific projects in the food industrial environment with especial attention to the Sustainable Development Goals (SDGs) 9 and 12.

*SDG 9: Industry, Innovation and Infrastructure

SDG12: Responsible consumption and production


Risultati di apprendimento attesi

The student successfully taking this course is expected to:

  • Understand and describe 
    • the key technical and managerial tools to carry out projects in food companies 
    • the key strategies to manage global value chains in food industry
    • they key elements for SME's growth and internationalization
    • the main innovation-oriented strategies and business models in food companies
    • the main IP strategies for innovation
  • Apply concepts and tools for
    • Carrying out projects in real food company scenarios
    • Planning, designing and developing analytical solutions to food company’s needs
    • Describing global value chains in food industry
    • Analysing innovations in the food industry
    • Defining IP instruments

Develop the ability to interact in a professional, responsible and constructive environment, and to collaborate in a multi-disciplinary environment to solve present and future challenges in food industry with especial attention to the Sustainable Development Goals (SDGs) 9 and 12.


Argomenti trattati

Introduction to Project Management

Global food value chains and the role of legislation (The Codex Alimentarius) in harmonization

Innovative business models in food industry

SME’s growth and internationalization

IP strategies for innovation

IP analysis and instruments

 

During the course, the following teaching methodologies are applied:

  • Traditional lectures to provide students with the knowledge of concepts, methods and managerial tools for a project development in a food industry context.
  • Tutoring sessions: application of methods and tools on real company projects with faculty support. A project work with companies is an integral part of the course. Continuous intermediate tutorship sessions will be organized during the development of the project.

The teaching material (set of slides supporting the in-class lectures) will be available on the WeBeep platform of the course.


Prerequisiti

The following prerequisites are not mandatory but knowledge on the following topics will significantly benefit the course:

-Agri food supply chain perspectives

-Purchasing and operations management

-Logistics management

-Food plants

-Technologies in food chemistry


Modalità di valutazione

The final grade is composed of the company project development for which students will work in groups and will submit: two intermediate reports, a final report and a group final presentation.

The teaching material consists of: (i) set of slides supporting the in-class lectures; (ii) tutoring sessions. All the material will be available on the WeBeep platform of the course

 


Bibliografia

Software utilizzato
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Forme didattiche
Tipo Forma Didattica Ore di attività svolte in aula
(hh:mm)
Ore di studio autonome
(hh:mm)
Lezione
25:00
37:30
Esercitazione
7:30
11:15
Laboratorio Informatico
0:00
0:00
Laboratorio Sperimentale
0:00
0:00
Laboratorio Di Progetto
17:30
26:15
Totale 50:00 75:00

Informazioni in lingua inglese a supporto dell'internazionalizzazione
Insegnamento erogato in lingua Inglese
Disponibilità di materiale didattico/slides in lingua inglese
Disponibilità di libri di testo/bibliografia in lingua inglese
Possibilità di sostenere l'esame in lingua inglese
Disponibilità di supporto didattico in lingua inglese
schedaincarico v. 1.6.9 / 1.6.9
Area Servizi ICT
30/11/2021