Food Tecnology. Dairy Tecnology.
Learning outcomes of the course unit
At the end of the course the student should have acquired knowledge and skills related to the different process industries shown during class lessons. In particular, the student should be able to know and understand the main production processes and the characteristics of the main resulting products.(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 in the dairy sector (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 contents summary
Main characteristics of milk, milk and dairy processing. Drying, concentration and freeze drying. Cooking extrusion of foods. Coffee roasting and brewing. Technology of fruit juices and purees.
Course contents
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).
Drying, concentration and freeze drying. Cooking extrusion of foods. Coffee roasting and brewing. Technology of fruit juices and purees.
Recommended readings
slides given by the teacher.
To improve knowledge on some milk and dairy products:
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. 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. In addition, specific questions by the teacher will be proposed. 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. The final score of the course will be the arithmetic mean of the scores of the two modules.
The written examination is composed of 4 open questions but with limited written space for a total time of 60 minutes.
Other informations
Along the period of class lessons, several seminars are normally presented. There will be persons of the industrial food sector or researchers working in the field of food and process innovation.
In the event of sanitary emergency, class lessons could undergo changes that will be communicated to students on Elly platform and/or on the web site of the course.
