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.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)