Describe EU regulations on product labelling and on quality schemes for agricultural products and foodstuffs. Supply students with the ability to choose the specific parameters and to individuate the specific analytical techniques suitable for the evaluation of chemical, biochemical and technological quality and/or possible adulterations of different dairy products.
Expected learning outcomes
"Employment of the different analytical techniques to highlight quality aspects of milk and other dairy products. Recognition of possible adulterations; identification and application of appropriate analytical techniques to highlight them. Choice of appropriate parameters and analytical techniques to evidence specific compositional properties of P.D.O. dairy products, suitable for their characterization and protection from imitations."
Legal aspects of quality control; labelling, nutrition and health claims; EU regulation on Protected Geographical Indications and Designations of Origin Basic determinations for dairy products: proteins (Kjeldahl, Dumas), nitrogen fractions (NCN, NPN), lipids (Röse-Gottlieb, Gerber), lactose (Fehling, HPLC), minerals Advanced determinations: fatty acids (saturated/unsaturated, GC), heat damage (products of the Maillard reaction); Rapid I.R. techniques: the Milkoscan Methods for the detection of the most common frauds in the dairy sector Cheese characterization: free amino acids (IEC) (cheese typicalness), detection of rind addition to grated products), alkaline phosphatase (verification of possible milk heat treatments), lysozyme
Prerequisites for admission
Biochemistry and Dairy Chemistry recommended but not mandatory
Classroom lessons will be integrated with (hands-on) laboratory practice and learning visits
Slides of the lessons will be supllied to students