Quality and Functionality of Dairy Products

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.

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.