Dairy Products

The category of Dairy Products includes hundreds of different food products deriving from milking mammals usually cows, sheeps and goats. Milk is considered the most-uncomplete natural and traditional food from nutritional viewpoint. The amazing chemico-physical complexity of milk permits to obtain foods rich in proteins or in fats, lactose (sugars) and minerals, in particular calcium, as a function of processing approach.


Depending on whom you ask, confectionaries may encompass about everything that is sweet and very attractive to many people and particularly to children, even though they may at the same time be sour or salty.


Superficially, beverages may seem to be a dull topic. Liquids from a bottle that you drink and can get everywhere. At second thought, however, you might realise that there is a vast choice of different beverages, which you might choose for a variety of reasons, such a being thirsty or needing energy.


Flavour is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell, however, general pain, tactile and temperature receptors in the mouth may also have an important impact on overal sense of flavour. Actually, flavour denotes the sum of the characteristics of the material which produce that sensation.

Freezing and Cooling

Freezing and cooling are preservation techniques with minimal impact on food products quality. In these unit operations the temperature is reduced, therefore slowing down deteriorative chemical and enzymatic reactions and microorganisms growth.