Agricultural Industries
A.Y. 2023/2024
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
Course currently not available
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Field activity: 16 hours
Lessons: 40 hours
Lessons: 40 hours