Quality and Functionality of Dairy Products

The teaching aims to provide students with the knowledge for the chemical-physical characterization of dairy products. The course is specifically targeted to transfer to the students the knowledge useful to describe the functional properties of micro- and macro-constituents of milk and the processing of some milk derivatives with specific destinations of use.

At the end of the course, students will be able to conceive, design and identify the analytical parameters able to define the quality of dairy products in relation to raw materials used, processing conditions and targeted functional and/or qualitative properties.