cod. 1008452

Academic year 2023/24
2° year of course - Second semester
- Marcello ALINOVI
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Discipline zootecniche e delle produzioni animali
Type of training activity
42 hours
of face-to-face activities
6 credits
hub: PARMA
course unit

Learning objectives

The module of Innovative and sustainable technologies for dairy and meat products has the aim to make known and understood the unit operations involved in the transformation of the different types of dairy and meat products, with particular focus on sustainability aspects of industrial production and recovery of by-products.
At the end of the course, students will be able to hypothesize a suitable production process for the production of the main types of dairy and meat products; moreover, they will be able to evaluate the advantages and disadvantages and the technological differences of the various unit operations applicable and will be able to manage the main process parameters according to the product specification. Students will be able to present and describe the main technological processes 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 knowledges of food chemistry, microbiology and technology

Course unit content

The module of Innovative and sustainable technologies for dairy and meat products aims to address the main technological operations of dairy and meat processing, with exemplary references to the case of the production processes of some particular types of products.
The course will also emphasize the industrial technologies used for the recovery and enhancement of by-products and the processes applicable to reduce product waste and increase the sustainability of production chains.
The unit operations in the context of process technologies will be studied through a multidisciplinary approach, in order to break down the technological problems into aspects related to the chemical, nutritional, microbiological, physical and sensory aspects of the products.
The module will include a part relating to the technological aspects of the components of milk and meat (fats, proteins, minerals, carbohydrates) and to the classification of the main types of food milks, cream, fermented beverages, milk powders and by-products, cheeses and meat products.
Moreover, the main unit operations that can be carried out for the transformation of the different types of dairy and meat products will be addressed.

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 and semi-solid 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
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


- Notes and slides of the module
- 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

Teaching is carried out through face-to-face lectures, possibly integrated with articles and video material useful for understanding and deepening the topics covered.
The slides of the lessons, which are an integral part of the teaching material, as well as all the supplementary teaching material, will be uploaded weekly on the Elly platform. 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

Assessment methods and criteria

The final learning test will be carried out through oral exam. If it is not possible to hold oral exams in person, the student's preparation will be verified through an oral exam in remote mode (using the Microsoft Teams platform).
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 30/30 grade. The sufficiency threshold will be reached if the grade achieved is equal to or greater than 18/30.

Other information