270088 Introduction to Dairy Technology

Details
Department of Food Science
Earliest Possible YearMSc. 1 year
DurationOne block
 
Credits7.5 (ECTS)
Course LevelMSc
 
ExaminationFinal Examination

written examination


Written Exam in Lecturehall

No aid allowed

Description of Examination: A written final examination (4 hrs) without aids

7-point scale, internal examiner

Dates of Exam:
28 October 2009
 
Requirement For Attending ExamAcceptance of reports from practicals
 
Organisation of TeachingLectures, practicals, visits (farms and dairy plants). Students are expected to work independently and be familiar with practical work in a laboratory.
 
Block PlacementBlock 1
Week Structure: A
 
Teaching LanguageEnglish
 
RestrictionsNone
 
Course Contents
The course primarily deals with the following subjects:
Milk production and biosynthesis
Basic dairy chemistry
Basic dairy microbiology (microbiology of raw milk and dairy products)
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 and pilot plant practicals dealing with the quality of milk and milk processing are also included as well as excursions.
 
Learning Outcome
This course will give students not already conversant with the dairy industry competence to understand milk chemistry, milk production and basic milk processing

After completing the course the student should be able to:

Knowledge:

- Sum up the chemistry of milk constituents.

- Sum up the various unit operations in milk processing.

- Reflect on the factors affecting milk production, milk composition and milk quality.

- Reflect on how the dairy industry interacts with the surrounding world


Skills:

- Apply principles from colloid chemistry and physics to analyse processing of dairy products.

- Apply obtained theoretical knowledge of dairy processes to pilot scale experiments and obtained analyses.

Competences:

- Work in a food science laboratory and pilot plant

- Work independently

- Work effectively in a multinational group
 
Course Litterature
The course will based on notes and handouts.
 
Course Coordinator
Thomas Janhøj, tj@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333192
 
Study Board
Study Committee LSN
 
Course Scope
lectures32
practicals64
Excursions24
preparation90

210