- Docente: Maria Caboni
- Credits: 6
- SSD: AGR/15
- Language: Italian
- Moduli: Maria Caboni (Modulo 1) Giangaetano Pinnavaia (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Bologna
- Corso: Second cycle degree programme (LM) in Chemical and Process Engineering (cod. 8896)
Course contents
Introduction to the course, illustration of the course programme, methods of final assessment. Methods and purpose of food technology. The dairy chain, dimensions and products. Milk composition: lactose, milk lipids, composition and characteristics, fat globules and spontaneous outcrop. Milk proteins: caseins and globulin, compositional and functional characteristics, Casein micelles. Coagulation of milk proteins by acid and presamic ways. Drinking milk: the processes of sanitation. Pasteurisation and sterilisation. UHT, HTST, microfiltration. Packaging and shelf life. Chemical, physical and legal characteristics of the product. The skimming process. Characteristics of cream and its sanitation. The buttering process. Chemical, physical and legal characteristics of the product. Cheese: classification and legal definition. The cheesemaking process. A case study: the Parmigiano Reggiano production chain. The oil sector. Oil sources. Classification of oils. Fat extraction technologies. Fat stability factors. Fat refining. Hydrogenation and transesterification.
Readings/Bibliography
material provided by the teacher and lecture notes
Teaching methods
lectures and seminars by company experts.
"In accordance with the nature of the activities and teaching methods applied, attendance at this training activity requires all students to complete modules 1 and 2 in e-learning mode and to participate in module 3 of specific training on health and safety in the workplace. Information on the dates and methods of attendance of module 3 can be found in the appropriate section of the course website".
Assessment methods
The assessment of the level of learning is carried out by means of a written examination given in a single sitting, but divided into the two parts into which the course is divided, aimed at ascertaining the overall learning and the skills acquired by the student in dealing with the topics covered during the course. The final assessment is the weighted average of the results obtained in the individual parts.
Teaching tools
slides and movies
Office hours
See the website of Maria Caboni
See the website of Giangaetano Pinnavaia