Technologies for Produce Processing

The course aims to provide knowledge on technologies for milk processing and on the valorizaion and marketing of dairy products. The course will be organized in two modules.
1. Processing of milk, which will provide the essential notions on processing technologies and derived products
2. Marketing, which will provide the basic concepts for the promotion of agri-food products at the farm level.

At the end of the course, the student will be able to:
● identify the most appropriate milk processing technologies according to its quality and availability;
● understand the effects of processing on the characteristics of the products (quality, shelf-life, costs);
● identify the positioning of the products and the target consumers;
● designing a farm-oriented marketing strategy.