The teaching programme (6 CFU) is related to the main industrial agro-food chain. The main class topics are reported below:
1) General concepts (0,5 CFU);
2) Dairy industry (1,5 CFU): i) physico-chemical milk composition. Lactose (solubility, sweetening, crystallization, fermentation). Lipid fraction (fat globule structure and technological functionality). Proteins (classification and functional characteristics); ii) drinking milk, pasteurization, sterilization and other treatments; iv) rennet cheese-making process, rennet biochemical properties, cheese-making phases, influence of raw material and technology on the cheese-making process; V) production of milk derivatives (cream, butter, yogurt); vi) management and opportunities of dairy by-products
3) Industry of vegetable-based oils and fats (1 CFU): i) from olives to oil, extraction technology, discontinuous and continuous methods, qualitative and regulatory aspects, the oils classification ii) extraction of oil from seeds: seed preparation and extraction technology. Refining of crude oil, iii) the margarine industry.
4) Meat industry (1,25 CFU): i) meat muscle transformation techniques; ii) the tenderization phase; iii) conservation; iv) cured meats.
5) Eggs and egg-products (0,25 CFU): i) the egg composition; ii) shell, egg white and yolk; III) official methods for egg analysis; iv) product classes; v) egg products and related sectors of application.
5) Wine industry (1,5 CFU): i) classification of alcoholic beverages, ii) biochemistry of the winemaking process, notes on red and white winemaking; iii) sparkling wine, classic and Charmat methods.

a) Chimica degli alimenti (Cabras e Martelli)- editore: Piccin.

b) Scienza del latte (Charles Alais)- editore: Tecniche Nuove.