Dairy Chemistry and Biochemistry

KNOWLEDGE AND UNDERSTANDING
At the end of the course, the student will be required to demonstrate knowledge and understanding of the following aspects: the chemical and biochemical characteristics of milk; the physical state of these components in milk; the analytical parameters that allow their evaluation.

APPLICATION OF KNOWLEDGE AND UNDERSTANDING
Upon completion of the course, the student should demonstrate the ability to apply acquired knowledge to quantitatively and qualitatively assess the main components of milk and interpret the results.
JUDGMENT AUTONOMY
By the end of the course, the student will be able to identify the quality of milk and highlight any anomalies using appropriate criteria and methods.
COMMUNICATIVE SKILLS
Upon completion of the course, the student should be able to clearly express and comment on concepts related to the acquired knowledge. They should also be able to interact with professionals in their field.
LEARNING ABILITY
At the end of the course, the student will have developed the ability to learn concepts related to the chemical and biochemical characteristics of milk components and important parameters for assessing its quality. He/she will be able to deepen and update their knowledge through the consultation of scientific texts and articles.