Describe EU regulations on product labelling and on quality schemes for agricultural products and foodstuffs. Supply students with the ability to choose the specific parameters and to individuate the specific analytical techniques suitable for the evaluation of chemical, biochemical and technological quality and/or possible adulterations of different dairy products.
Risultati apprendimento attesi
Employment of the different analytical techniques to highlight quality aspects of milk and other dairy products. Recognition of possible adulterations; identification and application of appropriate analytical techniques to highlight them. Choice of appropriate parameters and analytical techniques to evidence specific compositional properties of P.D.O. dairy products, suitable for their characterization and protection from imitations.
Periodo: Secondo semestre
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