Parmigiano Reggiano Cheese
Learning outcomes of the course unit
Knowledge and understanding: the class aims to enable the student to have a multidisciplinary knowledge and understanding of Parmigiano Reggiano cheese and its relation with the system of Protected Designation of Origin
Applying knowledge and understanding:
the learned knowledge can allow the student for a better understanding of the relationships among product, tradition and market.
Making judgments: the course aims to enable the student to begin to develop an autonomous capacity to draw conclusions thanks to the skills learned to seek and gather relevant data, interpret them and use the most appropriate to operate in the Parmigiano Reggiano cheese chain and more in general jn the chain of PDO foods.
Communication skills: the course aims to enable the student to communicate his knowledge about Parmigiano Reggiano cheese to expert people operating in the field and/or to inexpert people operating in the communication filed and(or consumers
Learning skills: The course aims to give students the learning skills necessary to undertake further studies with a high degree of autonomy
Knowledge of fundamentals of dairy technology (class of Food Technology 1), food microbiology and chemistry improves the understanding of the class
Course contents summary
The class aims to tell the characteristics of the product, process, history, organization and management of the market of Parmigiano Reggiano cheese with a multidisciplinary approach paying also attention to the issues of communication.
Furthermore, the class addresses the issue of the relationship between new product formats without rind (and therefore devoid of the original brand) and the need for efficient control tools able to protect the original Parmigiano Reggiano cheese from imitations.
The standard of the product defined by the PDO and the knowledge coming from the scientific research: chemical composition, microbiological, nutritional and sensorial properties.
Where Parmigiano Reggiano cheese is produced: the geographical area and the productive structure. The size of the farms and dairies in their historical development. Management and economic aspects.
The history of the organization of producers and of the protection of designation of origin (PDO).
How is it produced: the history of the evolution of Parmigiano cheese-making technology and Parmigiano cheese characteristics in the modern age: from late 1800 to 2012.
The characteristics of milk for Parmigiano.
The transformation of milk into cheese: technological, physico-chemical and microbiological aspects. The equipment used.
The main steps of cheese-making: milk preparation, processing in the kettle and out of the kettle (from salting to ripening).
The ways of marketing of Parmigiano cheese (whole cheese, pieces, grated, etc).
Market issues, also related to the control system
The factors that determine the yield of production of Parmigiano. Relationship between PDO and innovation.
The classification of Parmigiano, the quality inspection system and the main defects.
slide and E-booklet given by the teacher
Lectures with slide presentation
Assessment methods and criteria
The Assessment is carried out in a single final examination scheduled as
the examination starts with exposure by the student of a multimedia
presentation (e.g. Power Point) consisting of not more than 8 slides
(beyond that of the title). The student will have 10 minutes for
presentation. The topic of the presentation is freely chosen by the
The examination is completed with the discussion of the content of the
presentation and the formulation of questions from the teacher about the
topics of the course.
The final examination score is awarded on the basis of the following
1) quality of the presentation, as an index of the student's ability to
choose material according to priority, given the imposed time limit and
slide number, and organize the knowledge thereof in order to
2) student's ability to answer issues and then apply his own knowledge.