cod. 1009038

Academic year 2023/24
2° year of course - Second semester
Professor responsible for the course unit
BERNINI Valentina
integrated course unit
12 credits
hub: PARMA
course unit

Learning objectives

- Knowledge and ability to understand:
At the end of the course the student will have integrated their basic knowledge on phenomena concerning the transformation of dairy and meat-based foods.
- Skills: (II Descriptor: Ability to apply knowledge and understanding)
At the end of the course the student will have developed the ability to understand the characteristics of dairy products and meat-based foods, and to hypothesize a suitable production process for the production of the main types of products
- Autonomy of judgment: (III, IV, V Dublin descriptor)
At the end of the course the student will have to possess the tools to critically evaluate the technological and microbiological aspects of dairy and meat food production.
- Communication skills: (III, IV, V Dublin descriptor)
Students should be able to present and describe the main technological processes and technological aspects for the production of dairy and meat products, as well as the characteristics of these products, using a specific language of the discipline and correct terminology.


Basic knowledge of chemistry, microbiology and technology of food production

Course unit content

The two modules of the course provide in-depth technological and microbiological skills in the production of milk and meat-based foods

Full programme

Technological aspects of milk components
Drinking milk, cream, yogurt and fermented milks: classification and types
Technological operations of fluid products (unloading and refrigeration, bactofugation, microfiltration, skimming, homogenization)
The heat treatments
Basics of thermobacteriology
Pasteurization and sterilization of liquid products
Types of systems
The anhydrous derivatives of milk and whey: classification and types
Technological operations (filtration, concentration, drying)
Cheeses: classification and types
Preliminary operations for cheese making
Hard and soft cheese cheesemaking technologies
Hard cheese making technologies
Technological peculiarities of stretched curd and blue cheeses
Technological aspects of meat components
Changes in meat following slaughter
Fresh meat
Cooked meat products: classification and types
Production technology of cooked sausages (wurstel, mortadella)
Cooked ham production technology
Production technology of prosciutto crudo.
The module related to microbiological issues will deal with industrial examples relating to the significance of the presence of different microorganisms in food.
Aspects related to safety and quality will be evaluated
Microorganisms, their natural environments and the impact of microorganisms on humans
Structure and functions of the microbial cell: bacteria and the prokaryotic cell, yeasts, molds and the eukaryotic cell
Transport mechanisms of the nutrients needed by the microbial cell
Microbial classification according to the different sources of energy and the different uses of energy (chemotrophic and phototrophic; general description of the possible pathways of microbial degradation of glucose; aerobic / anaerobic respiration, fermentations);
Growth and kinetics of microbial development: Cell division; Evaluation of microbial growth; Effect of environmental stresses and cellular response to physical, chemical and biological factors; Colonization of matrices; Biofilm formation
Microbial taxonomy: classification criteria and basic concepts of microbial phylogeny
Industrial use of microorganisms in the food sector
The fermentation of meat products and dairy products
Main microbial species and their technological significance.
Aspects related to the safety and quality of fermented meat foods and dairy products


- Lesson slides and notes
- Microbiologia e tecnologia lattiero casearia, Qualità e sicurezza, Mucchetti G., Neviani E. (2006) Ed Tecniche Nuove (Milano)
- Mucchetti, G., Neviani E. (2022). Tecnologia casearia, dall'empirismo all'industria. Casa editrice Ambrosiana.
- Feiner, G. (2006). Meat products handbook: Practical science and technology. Elsevier.

Teaching methods

The teachings will be carried out through lectures in the classroom with the aid of slides that will represent teaching material also available online (on the Elly page of the degree course) in pdf format for students. The educational material will eventually be supplemented with articles and video material useful for understanding and deepening the topics covered. If it is not possible to hold the lessons in person, the lessons will be carried out in live streaming or recorded and uploaded on the elly platform, to guarantee students the possibility of completing the training course. Both in the case of remote and face-to-face lessons, there will be moments of confrontation with the students to clarify and fix the most important topics. The course includes laboratory practices (1 CFU, 16 hours) concerning challenge test and methods for the detection of microorganisms in food.

Assessment methods and criteria

In the case of the module of Innovative and sustainable technologies for dairy and meat products, the final learning test will be carried out through a single oral exam. The questions will be aimed at verifying the understanding of the salient aspects of the module, the autonomy of judgment and the ability to connect between the topics studied, the appropriateness in the use of technical-scientific language. The exam will be graded in 30th. The sufficiency threshold will be reached if the average achieved is equal to or greater than eighteen thirty.
In the case of the module of Microbiology of dairy and meat products, at the end of each part of the course there will be periodic lessons dedicated to classroom discussion with students aimed at verifying the learning status. The final assessment will be carried out through a single oral or written exam. The exam will be aimed at verifying the understanding of the salient aspects of the two modules of the integrated course.

The final outcome of the exam of the integrated course of Microbiology and technologies of dairy and meat products will be determined by the average of the marks obtained in the two different exams relating to the individual modules. If it is not possible to take oral or written exams in person, the student's preparation will be verified through an oral or written exam in remote mode (teams and elly platforms).

Other information

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