Quality and Functionality of Dairy Products
A.Y. 2020/2021
Learning objectives
The course aims to provide students with the knowledge for the chemical-physical characterization of dairy products. The course has the specific purpose of transferring them to the students to describe the functional properties of micro- and macro-constituents of milk and the technologies for the porduction of milk derivatives.
Expected learning outcomes
At the end of the course the students will be able to conceive, design and identify the analytical parameters capable of defining the quality of a dairy product in relation to the raw materials used, the processes applied and the desired functional and / or qualitative properties.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Laboratories: 16 hours
Lessons: 24 hours
Lessons: 24 hours
Professor:
Cattaneo Stefano
Professor(s)