Università Roma Tre

The course mainly will cover the following topics:
1. Quality and technologies for the production of Protected Designation of Origin(DOP) Italian dairy products:
- The processing of yogurt and other fermented milk products. The proximate composition of raw milk, method to standardized milk composition. The main technological steps affecting the nutritional, functional and sensorial properties. Functional properties of yogurt and its quality along the shelf life;
- The production and the quality of the ice-cream. Differences between artisan and industrial manufacturing. Nutritional properties. Effect of the ingredients on the physical quality of the ice-cream. The food formulation and the main step of processing.
- The production of butter and others spreadable fats. Processing and effects on nutritional and mechanical properties. Main defects and method to minimize such potential problems.
2. The quality of honey. Nutritional and sensorial quality of the most important Italian honey. Methods of productions. Uni- and multifloral honey: differences and quality.
3. Technology for typical ready-to-eat and processed fish products. Nutritional and sensorial properties. The most important effect of processing on fish products. Shelf life of fish product and its quality along food chain;
4. Technique to improve the nutritional and sensory properties of typical raw food materials. Methods to enrich raw food with nutrients and to prolong their shelf life. Methods to dehydrate food keeping high quality levels.
The origins, the transformation technologies and the characteristics of the typical considered food will be treated.

Yoghurt Science and Technology, CRC Press.
Chimica e tecnologia del latte (Tecniche Nuove)