Quality and Functionality of Dairy Products

A.Y. 2020/2021
4
Max ECTS
40
Overall hours
SSD
AGR/15
Language
Italian
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.
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
Professor: Cattaneo Stefano
Professor(s)