270043 Introduction to Dairy Technology

Details
Department of Food Science
Earliest Possible YearMSc. 1 year
DurationTwo blocks
 
Credits15 (ECTS)
Course LevelMSc
 
ExaminationFinal Examination

written examination


All aids allowed

Description of Examination: Evaluation of project reports

pass/fail, internal examiner
 
Organisation of TeachingThe course involves lectures, practicals, visits to farmers, dairy plants and related industries. It is expected, that the students can work independently and are familiar with laboratory and project work. The course takes place at Lunds University
 
Block PlacementBlock 1
Week Structure: A, Lunds University

Block 2
Week Structure: A
 
Teaching LanguageEnglish
 
Areas of Competence the Course Will Address
This course on the specialisation of MSc in Dairy Technology will give students not already conversant with the dairy industry the competence needed to understand milk chemistry, milk production and basic milk processing

Competences within basic science:

Knowledge of the chemistry of milk constituents.

Competences within applied science:
Knowledge of milk production composition and quality.
Understanding of the unit operations behind milk processing.

Competences within ethtics and values science:
Awareness of how the dairy industry interacts with the surrounding world
 
Course Objectives
The aim of this course is to give students, who are not already conversant with the dairy industry, an initial knowledge of the principles behind dairy processing as well as knowledge of dairy chemistry.
 
Course Contents
The course primarily deals with the following subjects:
Milk production and biosynthesis.
Dairy chemistry: Proteins, Fat, Lactose, Mineral balance, Physical properties of milk, Effects of pre-treatments,
Basic dairy microbiology: Basic propagation techniques, The microbiology of raw milk, The microbiology of dairy products, Microbiology involved in product defects, Quality assurance of raw material and product
Basic dairy processing: Fluid milk products, Fermented milks, Cheese, Butter, Powder, Cleaning and hygiene


 
Teaching And Learning Methods
The course is based on a series of lectures and tutotials providing a basic introduction to milk production, quality and processing. Laboratory practicals dealing with the quality of milk and milk processing are also included as well as excursions. Note that the course takes place at Lund University.
 
Course Litterature
The course will based on notes and handouts.
 
Course Coordinator
Richard Ipsen, ri@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333225
 
Study Board
Study Committee LSN
 
Course Scope
lectures32
practicals92
Excursions28
preparation230
project work30

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