Dairy chemistry and technology

A.Y. 2020/2021
4
Max ECTS
40
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The educational objective of the course is to provide students with the knowledge of milk constituents and their physico-chemical properties. The course will allow to critically understand the main phenomena involved in manufacturing of dairy products.
Expected learning outcomes
At the end of the course the students will be able to evaluate milk and derivatives in terms of quality, applied technology and legislation. At the end of the course the students will also have acquired a critical and up-to-date view of the main technical issues of the industry and of the dairy sector in general.
Course syllabus and organization

Unique edition

Lesson period
Second semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Field activity: 16 hours
Lessons: 24 hours
Professor(s)