Kursussøgning, efter- og videreuddannelse – Københavns Universitet

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Kursussøgning, efter- og videreuddannelse

Dairy Internship

Practical information
Study year 2016/2017
Block 3 And Block 4
Programme level Bachelor
Course responsible
  • Anni Bygvrå Hougaard (4-6a6b7170496f78786d37747e376d74)
  • Department of Food Science
Course number: NFOB16003U

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.

Learning outcome

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


  • 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



  • 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



  • 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

Mandatory prerequisites

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.

Sign up

Kurset kan ikke tilmeldes via Selvbetjening, da den kursusansvarlige har behov for at koordinere med fremtidige praktiksteder. Tilmelding: http://studier.ku.dk/bachelor/foedevarer-og-ernaering/specialiseringer/ingenior/mejeri/tilmelding/ Fristerne for tilmelding er ikke de samme som ved tilmelding via Selvbetjening.


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


Study Board of Food, Human Nutrition and Sports


2 blocks
6 months (30 ECTS) and consists of two parts:
- An introduction period at University of Copenhagen
- Internships at two different dairy-related industrial processing plants (2 x 7 weeks).


The initial introduction will take place at University of Copenhagen
The internships (2x7 weeks) will follow this introduction.
---- SKEMA LINK ----

Teaching and learning methods

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


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




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


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


Type of assessment

Written assignment, Løbende under kurset
Individual assessment of reports from the two periods of internship at processing plants


All aids allowed

Marking scale

passed/not passed

Criteria for exam assessment

Cf. learning outcomes.

Censorship form

No external censorship


Resubmission of reports from internships.

Mere information om kurset
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