Learning objectives
The module of Innovative and sustainable technologies for dairy and meat products has the aim to make known and understood the unit operations involved in the transformation of the different types of dairy and meat products, with particular focus on sustainability aspects of industrial production and recovery of by-products.
At the end of the course, students will be able to hypothesize a suitable production process for the production of the main types of dairy and meat products; moreover, they will be able to evaluate the advantages and disadvantages and the technological differences of the various unit operations applicable and will be able to manage the main process parameters according to the product specification. Students will be able to present and describe the main technological processes 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 knowledges of food chemistry, microbiology and technology
Course unit content
The module of Innovative and sustainable technologies for dairy and meat products aims to address the main technological operations of dairy and meat processing, with exemplary references to the case of the production processes of some particular types of products.
The course will also emphasize the industrial technologies used for the recovery and enhancement of by-products and the processes applicable to reduce product waste and increase the sustainability of production chains.
The unit operations in the context of process technologies will be studied through a multidisciplinary approach, in order to break down the technological problems into aspects related to the chemical, nutritional, microbiological, physical and sensory aspects of the products.
The module will include a part relating to the technological aspects of the components of milk and meat (fats, proteins, minerals, carbohydrates) and to the classification of the main types of food milks, cream, fermented beverages, milk powders and by-products, cheeses and meat products.
Moreover, the main unit operations that can be carried out for the transformation of the different types of dairy and meat products will be addressed.
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 and semi-solid 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
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.
Bibliography
- Notes and slides of the module
- 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
Teaching is carried out through face-to-face lectures, possibly integrated with articles and video material useful for understanding and deepening the topics covered.
The slides of the lessons, which are an integral part of the teaching material, as well as all the supplementary teaching material, will be uploaded weekly on the Elly platform. If it is not possible to hold the lessons in person, the lessons will be carried out in live streaming or recorded and uploaded on the Elly platform.
Assessment methods and criteria
At the end of the course, the learning outcomes will be verified, by
considering all the contents presented during the lessons.
The verification method consists of a written exam composed of 33
multiple-choice questions (50 minutes of time). One point is assigned for
each correct answer while there are no penalties for incorrect answers. The exam is evaluated on a thirty-point scale.
To pass, a minimum score of 18/30 is required.
The distinction of "cum laude" (30 cum laude) will be reserved for
candidates who have answered correctly to at least 32 out of 33
questions.
Other information
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