Quality and functionality of dairy products
A.A. 2025/2026
Obiettivi formativi
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.
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.
Risultati apprendimento attesi
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.
Periodo: Secondo semestre
Modalità di valutazione: Esame
Giudizio di valutazione: voto verbalizzato in trentesimi
Corso singolo
Questo insegnamento non può essere seguito come corso singolo. Puoi trovare gli insegnamenti disponibili consultando il catalogo corsi singoli.
Programma e organizzazione didattica
Edizione unica
Responsabile
Periodo
Secondo semestre
AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI - CFU: 4
Laboratori: 16 ore
Lezioni: 24 ore
Lezioni: 24 ore
Docente:
Cattaneo Stefano
Turni:
Turno
Docente:
Cattaneo StefanoDocente/i
Ricevimento:
su appuntamento
DeFENS, sezione di Scienze e Tecnologie Alimentari, via Celoria, 2 (in periodo di emergenza sanitaria, via Teams o Skype)