Learning objectives
- Knowledge and ability to understand:
At the end of the course the student will have integrated their basic knowledge on phenomena concerning the transformation of dairy and meat-based foods.
- Skills: (II Descriptor: Ability to apply knowledge and understanding)
At the end of the course the student will have developed the ability to understand the characteristics of dairy products and meat-based foods, and to hypothesize a suitable production process for the production of the main types of products
- Autonomy of judgment: (III, IV, V Dublin descriptor)
At the end of the course the student will have to possess the tools to critically evaluate the technological and microbiological aspects of dairy and meat food production.
- Communication skills: (III, IV, V Dublin descriptor)
Students should be able to present and describe the main technological processes and technological aspects for the production of dairy and meat products, as well as the characteristics of these products, using a specific language of the discipline and correct terminology.
Prerequisites
Basic knowledge of microbiology and technology of food production
Course unit content
The two modules of the course provide in-depth technological and microbiological skills in the production of milk and meat-based foods
Full programme
Technological aspects of milk components
Drinking milk, cream, yogurt and fermented milks: classification and types
Technological operations of fluid products (unloading and refrigeration, bactofugation, microfiltration, skimming, homogenization)
The heat treatments
Basics of thermobacteriology
Pasteurization and sterilization of liquid products
Types of systems
Packaging
The anhydrous derivatives of milk and whey: classification and types
Technological operations (filtration, concentration, drying)
Cheeses: classification and types
Preliminary operations for cheese making
Hard and soft cheese cheesemaking technologies
Hard cheese making technologies
Technological peculiarities of stretched curd and blue cheeses
Technological aspects of meat components
Changes in meat following slaughter
Fresh meat
Cooked meat products: classification and types
Production technology of cooked sausages (wurstel, mortadella)
Cooked ham production technology
Production technology of prosciutto crudo
Role of microorganisms in food.
Sources of contamination
Parameters influencing the behavior of microorganisms in food
Microorganisms in food: milk and dairy products, Meat and fish products, Eggs, Canned food
Microbiological challenge test (case studies)
Risk analysis
Foodborne pathogens, food infections and intoxications
Bibliography
- lessons slides and notes
- Microbiologia e tecnologia lattiero casearia, Qualità e sicurezza, Mucchetti G., Neviani E. (2006) Ed Tecniche Nuove (Milano)
- Mucchetti, G., Neviani E. (2022). Tecnologia casearia, dall'empirismo all'industria. Casa editrice Ambrosiana.
- Feiner, G. (2006). Meat products handbook: Practical science and technology. Elsevier.
Teaching methods
The teachings will be carried out through lectures in the classroom with the aid of slides that will represent teaching material also available online (on the Elly page of the degree course) in pdf format for students. The educational material will eventually be supplemented with articles and video material useful for understanding and deepening the topics covered. There will be moments of confrontation with the students to clarify and fix the most important topics. The course includes laboratory practices (1 CFU, 16 hours) concerning challenge test and methods for the detection of microorganisms in food.
Assessment methods and criteria
In the case of the module of Innovative and sustainable technologies for dairy and meat products, the final learning test will be carried out through a single oral exam. The questions will be aimed at verifying the understanding of the salient aspects of the module, the autonomy of judgment and the ability to connect between the topics studied, the appropriateness in the use of technical-scientific language. The exam will be graded in 30th. The sufficiency threshold will be reached if the average achieved is equal to or greater than eighteen thirty.
In the case of the module of Microbiology of dairy and meat products, the final assessment will be carried out through a written exam consisting of both closed answered questions and open answered questions.
The final outcome of the exam of the integrated course of Microbiology and technologies of dairy and meat products will be determined by the average of the marks obtained in the two different exams relating to the individual modules.
Other information
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