66015 - Food Technology: Dairy, Meat and Fishery Products

Learning outcomes

At the end of the course, the student will acquire knowledge on the conservation and processing technologies of fish, dairy and meat products. The student will also receive detailed information about the role of such technologies on the quality of the stored and processed products. In particular, the student will be able to identify the quality parameters of various stored and processed food products of animal origin, to verify the process conditions during refrigeration and other technologies, to collaborate with food technologists to choose the optimal conditions of storage and processing for food products of animal origin.

Course contents

Milk: recall of composition and physico-chemical characteristics. Proteins, lipids, sugars, minerals, biological components (enzymes, microorganisms). Major physico-chemical indexes. Production technology of milk, cheese, cream, butter and fermented milks.

Meat: recall on the chemical composition and structure of meat. Post-mortem biochemical changes in flesh. Main technologies of preservation and processing of meat.

Fish products: composition and structure of fish. Main technologies for fish conservation and processing. Hygienic quality and quality control.

Readings/Bibliography

Girard J.P., Tecnologie de la viande et des produits carnés. TEC & DOC Edit., Parigi, 1988

Lawrie, Meat science. Ed. Pergamon Press (UK), 1998

Colavita G., Igiene e tecnologia degli alimenti. Le Point Vétérinaire Editore, Milano 2012

Mucchetti G.,Neviani E., Microbiologia e tecnologia lattiero-casearia, Ed. Tecniche Nuove Milano 2006.

Teaching methods

Besides the topics that are covered in the classroom lectures by traditional lessons, there are also scheduled study visits, seminars with external teachers and participation to conferences. The teachers will provide the educational material used during the lessons and the aforementioned texts can be useful for consultation.

All three teachers work in locations other than the one where the CdS is delivered, but they agree to meet students before or after classes and they can be contacted also via e-mail.

Assessment methods

A single written examination will be performed, in order to check the overall learning and the skills acquired by the student on the topics covered during the course. The topic knowledge and more specific aspects will be finally established.

Teaching tools

Besides the topics that are covered in the classroom lectures by traditional lessons, there are also scheduled study visits, seminars with external teachers and participation to conferences. The teachers will provide the educational material used during the lessons and the aforementioned texts can be useful for consultation

Office hours

See the website of Maria Caboni

See the website of Maria Teresa Rodriguez Estrada

See the website of Marco Dalla Rosa