- Docente: Maria Caboni
- Credits: 6
- SSD: AGRI-07/A
- Language: Italian
- Moduli: Maria Caboni (Modulo 1) (Modulo 2)
- Teaching Mode: In-person learning (entirely or partially) (Modulo 1); In-person learning (entirely or partially) (Modulo 2)
- Campus: Bologna
- Corso: Second cycle degree programme (LM) in Chemical and Process Engineering (cod. 6706)
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from Sep 17, 2026 to Oct 30, 2026
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from Nov 05, 2026 to Dec 18, 2026
Learning outcomes
The goal of this course is to give the main knowledge of the production process of the main food industry. Students should be able to evaluate the effect of operating conditions and equipment characteristics on product quality.
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
teaching materials and lecture notes provided by the teacher
Teaching methods
lectures and seminars by company experts.
Assessment methods
The assessment of the level of learning is carried out by means of a written examination
Teaching tools
slides and movies
Office hours
See the website of Maria Caboni
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