66219 - Food Industries And Technologies Of Animal Products

Academic Year 2021/2022

  • Teaching Mode: Traditional lectures
  • Campus: Bologna
  • Corso: First cycle degree programme (L) in Animal Production (cod. 8882)

Learning outcomes

At the end of the course, the student acquires basic knowledgeand applications of the main unitary operations that concern food preservation and processing. In particular, the student is able to set up, monitor and control a technological process and solve the related application problems.

At the end of the course, the student knows, from an analytical-compositional and a physico-chemical standpoints, the technological properties of the main food matrices of animal origin, such as milk and meat, as well as the most common and innovative technologies applied to them. In particular, the student is able to: - check the suitability of the raw material from diverse points of view; - choose and apply, according to the matrix, the mot suitable technological processes for the preservation and transformation of the raw material.

Course contents

The course is divided into 4 parts:

1) Unit Operations

2) Main Alterations of the Main Alterations of the Macrocomponents of Food from Animal Origin

3) Milk and Dairy Products Technologies

4) Meat and Meat Products Technologies

Presentation of the course

1) Presentation of Professor, collection of students' names and e-mail addresses, presentation of the course aims and topics, the lesson schedule, the teaching material and the course assessment method.


2) Part 1: Unit operations

a) Introduction to food technologies and classification of unit operations

b) Basis of matter and energy balances

c) Main separation and concentration operations: dehydration treatments

d) Main food preservation technologies: low temperature and heat utilization

e) Some recent food cold storage and sanitation technologies (radiations, preservation/storage in modified environments, high hydrostatic pressures, etc.)


3) Part 2: Main Alterations of the Macrocomponents of Food from Animal Origin

a) Hydrolysis and oxidation of lipids

b) Hydrolysis and oxidation of proteins

c) Maillard reaction


4) Part 3: Milk and dairy products technologies

a) Chemical composition and structure of milk

b) Edible milk: process, product characterization, shelf-life and packaging

c) Creams, butter and yogurt: production technology and composition 

d) Basic notions of some by-products of the dairy sector


5) Part 4: Meat and meat products technologies

a) Chemical composition and structure of meat

b) Post-mortem modifications of meat and their effects on meat quality

c) Raw meat products (salami, raw ham) and cooked meat products (cooked ham, mortadella)

d) Meat-based products. A case study: chicken cutlet

e) Some sustainability aspects of the meat chain

f) Main innovation trends in meat products



It is not necessary to buy specific textbooks: the teaching material will be provided to students through distribution list.

Consultation textbooks:

- Alais C., “Scienza del Latte”, Tecniche Nuove (Milano), 2000.

- Cappelli P. e Vannucchi V., "Principi di Chimica degli Alimenti. Conservazione. Trasformazione. Normativa", Zanichelli (Bologna), 2015.

- Corradini C., “Chimica e Tecnologia del Latte”, Tecniche Nuove (Milano), 1998.

- Grazia L., Coloretti F. e Zambonelli C. "Tecnologie dei Salumi", Ed. Edagricole (Milano), 2011.

- Hui Y.H. "Handbook of Meat and Meat Processing", CRC Press (USA), 2a. ed., 2012.

- Lawrie R.A. e Ledward D.A., "Lawrie's Meat Science", Woodhead Publishing Limited (Inghilterra), 7a. ed., 2006.

- Lerici C.R. e Lercker G. “Principi di Tecnologie Alimentari”, CLUEB (Bologna), 1983.

- Singh R.P. e Heldman D.R. “Principi di Tecnologia Alimentare”, Casa Editrice Ambrosiana (Milano), 2015.

- http://www.efsa.europa.eu/

Teaching methods

- Theoretical lessons

- Soft-skill teamwork about meat products, with a brief final powerpoint presentation by each working group.
- Theoretical-practical lesson for the sensory analysis of cooked ham.
- Seminars with external sectors' experts.

Assessment methods

Verification of the learning level is carried out in person or eventually online (depending on the University's safety provisions with respect to the COVID-19 health emergency), by means of a written exam delivered in a single solution, but split in 3 sections (subjects 1, 2+3 e 4), aiming at ascertaining the overall learning and skills acquired by the student in addressing the topics discussed during the course. Partial tests are also provided in person or eventually online (depending on the University's safety provisions) at the end of each section. The mark of the single sections does not expire.

The final grade of the whole course results from the weighted average of the marks obtained for each section. The mark of the dairy products section is divided into 80% written exam and 20% team presentation.

Teaching tools

- Text books, published articles, materials used during lessons, databases, websites, search engines, literature search techniques

Office hours

See the website of Maria Teresa Rodriguez Estrada


Zero hunger Good health and well-being Responsible consumption and production

This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.