Quality and functionality of dairy products

The course aims to provide students with knowledge of the biological functional components of milk and chemical parameters describing the process conditions for the production of the main milk derivatives.
Lectures will explore the chemical properties, biological functionalities and separation technologies of the major bioactive components of milk. The reliability of chemical indices as descriptors of product quality will also be considered.

At the end of the course, the student should know the main bioactive compounds in milk and the chemical parameters describing the quality of the main dairy products. The student will be able to critically evaluate the production processes used to separate selected bioactive compounds from milk in order to obtain functional products or ingredients for their formulation. The student will also be able to identify the most appropriate molecular markers for dairy quality assessment.