Agricultural Industries
A.Y. 2021/2022
Learning objectives
This course is intended to provide the students with the current knowledge of milk constituents and
their properties. On this basis, a conscious understanding of the chemical and physical changes
occurring in dairy products before, during, and after processing will be achieved.
their properties. On this basis, a conscious understanding of the chemical and physical changes
occurring in dairy products before, during, and after processing will be achieved.
Expected learning outcomes
Scientific knowledge of principles and practices fundamental to modern dairy technology will
enable students critically to evaluate quality and suitability of both raw materials and finished dairy
products. Technical activity in operating dairy plants will be easily undertaken.
enable students critically to evaluate quality and suitability of both raw materials and finished dairy
products. Technical activity in operating dairy plants will be easily undertaken.
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
More specific information on the delivery modes of training activities for academic year 2021-2022 will be provided over the coming months, based on the evolution of the public health situation.
Course syllabus
Considering the relevance in Northern Italy, the course primarily addresses the dairy sector. Contextualization of the dairy sector at national, European and global levels on the basis of figures and documents. Milk composition, physico-chemical characteristics, milk stability and process suitability, criteria and parameters for milk evaluation. Characteristics of milk components (protein, lipids, lactose, minerals). Processes for producing different types of consumption milk, cheese, butter, fermented milk. Overview of legislation, quality control and genuineness of dairy products.
Prerequisites for admission
None
Teaching methods
Lectures will be held in classroom or in remote on MS-Teams. The lecture recordings will be available to students (links in Ariel). Additionally, there will be some classroom meetings in attendance for introduction and discussions of course topics. The attendance must be booked through the app LezioniUnimi.
Teaching Resources
The teaching material is available on the web site of the course
Assessment methods and Criteria
The exam remains unchanged except for being held in remote (exam.net and MS-Teams plataforms). Specific instructions are available at Ariel web page of the course
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Pellegrino Luisa Maria
Professor(s)