Dairy Internship

Course content

The introduction period at University of Copenhagen

Teaching within basic dairy chemistry and dairy microbiology will be given by lecturers from University of Copenhagen, partly as web-based teaching with on-line assignments and tests complementing the other parts of the course.

Internship periods (2x7 weeks):

Students will have to complete internships at two different plants. Each internship will be 7 weeks. The following rules apply to the choice of internship sites:

  • All internships must be approved by Mejeripraktikudvalget (Dairy Internship Committee) [1].
  • One stay must be at a dairy plant, i.e. a plant processing cheese, fluid milks, fermented milks, milk powder (including dairy ingredients and/or infant nutrition products), ice cream or butter and dairy spreads.
  • One stay can be with an ingredient processor, process equipment supplier or at other relevant product manufacturing sites.
  • One internship should be at a cheese manufacturing site
  • One of the internships can be outside Denmark.
  • Mejeripraktikudvalget can grant exemptions from the above subject to specific application and/or availability of acceptable internship sites.

Students should participate in the daily routines at the plant and should be introduced to as many individual processing and logistical steps as possible from raw material handling to final packaging. In addition, students must be introduced to the various services necessary for dairy processing, e.g. procurement of energy, cooling and handling of waste. Students should be assigned to participate in specific projects/problem solving at the plant.


Students have to hand in a report (max 20 pages) following each internship. 


 

[1] Mejeripraktikudvalget (The Dairy Internship Committee) is constituted as follows: One representative from University of Copenhagen, two representatives from Kold College, two representatives from Dansk Mejeriingeniørforening (the Union for Danish MSc graduates with a specialization in Dairy Science and Technology), one representative from the plants, one representative from the students and one representative from Mejeribrugets Arbejdsgiverforening (the Danish Dairy Employers´ Association). The committee grants approval of internships subject to an evaluation of whether students can be expected to obtain sufficient and relevant practical knowledge from a specific site.

Education

Bacheloruddannelsen i fødevarer og ernæring
MSc. Programme in Food Science and Technology

Learning outcome

After completing the Dairy Internship the student should be able to:

Knowledge:

  • Sum up the chemistry of milk constituents and their importance for the quality of dairy products
  • Sum up the various unit operations in milk processing and how they influence dairy product quality and process economy
  • Sum up how products are made at the visited plants
  • Sum up how milk and dairy products are analysed for quality at the plants
  • Reflect on the factors affecting milk production, milk composition and milk quality
  • Reflect on how the dairy industry interacts with the surrounding world
  • Reflect on how unit operations affect product quality at the plants visited
  • Reflect on the service functions necessary for the production
  • Reflect on the work flow in the plant
  • Reflect on the working environment at the plant

 

Skills:

  • Ability to assist in manufacture of dairy products by operating common production and associated equipment
  • Apply principles from colloid chemistry and physics to analyse process flow of dairy products, to the various services necessary for dairy processing and to case studies relating to dairy processing
  • Perform the necessary calculations used in product standardisation and analysis of process economy
  • Evaluate quality of scientific literature and resources
  • Evaluate problems associated to processing of dairy products
  • Participate in quality control and evaluation of cleaning efficiency

 

Competences:

  • Argue coherently and critically evaluate within the framework of dairy processing
  • Reflect and discuss factors of importance to dairy product quality from milk production to final products
  • Reflect on the role of dairy production and processing in society
  • Reflect on how to optimize a manufacturing process for dairy products
  • Working in teams with diverse background

Lectures/seminars, pilot plant practicals, project work, dairy plant visits, on-site learning at production plants.

Chandan, R.C.; Kilara, A.; & Shah, N.P. (eds.), Dairy Processing & Quality Assurance, Wiley-Blackwell, USA, 2008

Bylund, G.; Dairy Processing Handbook 3rd ed., Tetra Pak Processing System AB, Sweden, 2015

This course is only for students admitted 2014 or earlier, to fulfil the requirements to become fødevareingeniør.

Students who have completed the Dairy Internship and have obtained an MSc degree in Food Science with specialization in Dairy Science and Technology have the right to the title ‘Mejeriingeniør’

You can not sign up to this course via Selfservice at KUnet as the course responsible needs longer time to coordinate with the places of internship.

Sign up: http:/​/​studier.ku.dk/​bachelor/​foedevarer-og-ernaering/​specialiseringer/​ingenior/​mejeri/​tilmelding/​.

The deadline for signing up is earlier than the usual deadlines for signing up via Selfservice.

ECTS
30 ECTS
Type of assessment
Written assignment, Løbende under kurset
Individual assessment of reports from the two periods of internship at processing plants
Aid
All aids allowed
Marking scale
passed/not passed
Censorship form
No external censorship
Criteria for exam assessment

Cf. learning outcomes.

  • Category
  • Hours
  • Class Instruction
  • 36
  • Practical exercises
  • 24
  • Project work
  • 125
  • Course Preparation
  • 120
  • Practical Training
  • 518
  • Exam
  • 1
  • English
  • 824