Learning objectives
At the end of the course the student should have acquired knowledge and skills related to the dairy industry and in relation to all the other technologies that have been explained.
In particular, the student should be able to
1. know and understand the main production processes in the dairy industry and the characteristics of the main products resulting from milk processing as well as for the other technologies (Knowledge and understanding):
2. relate the main process variables to product characteristics, and compare processes and products of the same category (Use of knowledge and understanding skills)
3. have the tools to start developing an autonomous capacity to draw conclusions from the ability they have learned to search for other data and information, to evaluate them and to use the most appropriate ones to formulate answers to simple and well-defined problems (Making judgement)
4. communicate the knowledge acquired regarding the products and processes to other persons, whether experts or not, in the sector, and when they start work to superiors and/or customers. (Communication skills)
5. link the different subjects covered with each other and with basic and related disciplines and have obtained the cultural tools and the basis to undertake the studies of the Master's degree in food science and technology with high autonomy (Learning Capacity)
Prerequisites
Attending the courses of food technology 1, food chemistry and food microbiology
Course unit content
The course starts discussing the main characteristics of milk, looking at them in the frame of the milk processing
The operations common to the whole dairy sector (e.g. transport, refrigeration, standardisation of composition) are then illustrated.
The specialist part of the course deals with processing technology and discussing the different characteristics of drinking milk, fermented milk and the main cheeses.
Fractionation of the milk constituents and the use of the by-products of the cheese-making (whey).
Moreover, cooking, forming and extrusion of foods will be explained. Coffee technology, drying and fruit juices processes, as well as Haccp principles related to those subjects will be outlined.
Full programme
Raw milk microbiological, chemical and physical properties.
Milk collection, refrigeration and storage before further processing
Standardization of milk composition
Cheese: main steps of cheesemaking technology applied to specific cheese
varieties (fresh, soft, cooked, stretched and interior mould ripened cheeses)
Drinking milk
Fermented milk
Condensed and dried milk
Milk cracking products (casein, milk protein concentrates, whey protein concentrates, lactose etc).
Cooking, forming and extrusion of foods will be explained. Coffee technology and its derivatives, drying and fruit juices processes, as well as Haccp principles related to those subjects will be outlined.
Bibliography
slides given by the teacher.
To improve knowledge on some items
Mucchetti G., Neviani E. (2006) Microbiology and dairy technology. quality and safety. Tecniche Nuove Editore, Milano (in Italian)
Dairy Processing Handbook (1995). TetraPack Publisher (in English)
Teaching methods
Class lessons, simulations, guided tours and seminars. Lessons will be organized face-to-face with the possibility of using the lessons also remotely in synchronous (via Teams) and asynchronous mode (uploaded on the Elly page of the course). The teaching will be carried out through lectures in the classroom with the help of slides that will represent teaching material.
Assessment methods and criteria
The final exam is in written form given by the student and consists of quizzes with multpile rsponse choices on the different subjects taught during the class course. Each quiz has 1/30 vaule points and the final score is the sum of the single correct answers. From the answers given by the student, the teacher tests his/her ability to understand the different steps of food processing and the connections between these various steps. From responses the teacher will assess the understanding of the principles of food technology and quality management applied to processes and products covered in the course.
The teacher will assess the degree of understanding of the subject by the completeness of the responses and the ability of the student to establish connections between the various topics giving a score commensurate with the expressed understanding and capabilities that will be the score achieved for the overcoming of the module.
Other information
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