Kursussøgning, efter- og videreuddannelse – Københavns Universitet

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Kursussøgning, efter- og videreuddannelse

Dairy Processes and Equipment

Practical information
Study year 2016/2017
Block 4
Programme level Full Degree Master
Course responsibles
  • Anni Bygvrå Hougaard (4-6a6b7170496f78786d37747e376d74)
  • Birthe P Møller Jespersen (2-6974476d76766b35727c356b72)
  • Martin Gram Landerslev (6-6d796f363b3d4566717a72736e33707a336970)
  • Department of Food Science
Course number: NFOK13000U

Course content

The course primarily deals with processes and equipment with applications specific to the dairy industry (e.g. specialised heating processes, membrane filtration, cheese production, drying). The rheological properties of fluids and viscoelastic materials in processing are also covered.

The content concentrates on understanding the individual dairy process components and on dairy process equipment with respect to optimizing processing and desired product characteristics.

The course covers the entire chain from process overview, existing and novel technologies and the students will be briefly introduced to innovation in the dairy industry and for the challenges in the dairy sector.

Learning outcome

The course provides knowledge about production and cleaning processes in the dairy industry, the flow and rheological properties of fluid and materials, the principles of the individual types of common unit operations as well as their combination into entire dairy processing lines to meet specific requirements.


- Identify and describe the principle(s) behind the processes and equipment needed in production of dairy products
- Explain the effects of dairy processes and equipment on the molecular, physical and chemical properties of dairy products during the different stages of processing.
- Understand the flow and rheological properties of fluids and elastic materials based on knowledge from physics and chemistry.


- Analyse complex unit operations and processes in the dairy industry and apply previously obtained knowledge of physics and chemistry to them.
- Apply relevant methods for characterisation of physical and chemical properties of dairy products and analysis of data.
- Structure a scientific report based on primary literature and obtained experimental results.


- Collect relevant data in dairy processing lines for monitoring and identifying changes in chemical and physical properties of dairy materials during processing.
- Work in a group to structure research work and report writing.

Recommended prerequisites

Competencies equivalent to “Food Process Equipment" (NFOK13003U)

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MSc Programme in Food Science and Technology


Study Board of Food, Human Nutrition and Sports

Course type

Single subject courses (day)


1 block


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Teaching and learning methods

The course is based on lectures, practicals, project work, including pilot plant activities, and excursions. A number of lectures will be given by people from the industry.
Minor costs for one-day excursions (e.g. transportation) are payed by the students.






A collection of reviews, book chapters, and original scientific litterature (see Absalon).


Category Hours
Exam 26
Excursions 16
Preparation 67
Lectures 30
Practical exercises 12
Project work 55
English 206


Type of assessment

Written assignment, løbende under kurset
Oral examination, 20 min
The exam consist of an individual project report (50% weighting) subject and/or data handed out by the course responsible and an individual short oral examination (50% weighting).


All aids allowed

Marking scale

7-point grading scale

Criteria for exam assessment

Cf. Learning Outcome.

Censorship form

No external censorship
More than one internal examiner


Theoretical report based on subject and/or data handed out by the course responsible. The report must be completed within 48 hours, and will count for 50% of the final grade. When the report is completed an oral examination within the course curriculum will be held, which will count for the remaining 50% of the final grade.

Mere information om kurset
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