Dairy Processes and Equipment

Course content

The course primarily deals with processes and equipment with applications specific to the dairy industry. The course covers processes and equipment for production of specialized dairy products, e.g. infant formula and other highly specialized products for specific nutritional requirements, protein concentrates/isolates/hydrolysates, and long shelf life products.

Furthermore, the course deals with novel technologies, which have been implemented recently or to a limited extend and/or have significant potential to become implemented in the dairy industry as well as developments, optimizations and trends within well-established technologies, e.g. for improvement of environmental impact. 

Education

MSc Programme in Food Science and Technology

Learning outcome

The course provides knowledge about equipment, production and cleaning processes in the dairy industry, the principles of selected novel technologies for processing of dairy products and recent developments within process efficiency improvements.
 

Knowledge

  • Identify and describe the principle(s) behind the processes and equipment needed in production of selected dairy products
  • Describe the principles behind selected novel processing technologies with potential application in the dairy industry
  • Reflect on effects of developments and optimizations performed to improve process efficiency (e.g. water and energy saving, cleaning etc.)
     

Skills

  • Analyse complex unit operations and processes in the dairy industry and apply previously obtained knowledge of physics and chemistry to them
  • Analyse data obtained for characterization of processing effects on physical and chemical properties of dairy products
  • Solve theoretical problems regarding  processes and equipment needed for production of specific dairy products
     

Competences

  • Discuss measures for optimization of process efficiency in production of dairy products
  • Design process lines and evaluate product streams for production of selected dairy products

The course will be based on lectures, theoretical exercises, pilot plant practicals and excursions. Some topics will be covered by external lecturers from the industry.
Minor costs for one-day excursions (e.g. transportation) are payed by the students.

See Absalon for at list of course literature. It will include a collection of reviews, book chapters, and original scientific litterature.

Competencies within the field of food process equipment is recommended

Oral
Collective
Continuous feedback during the course of the semester
ECTS
7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
Written examination of theoretical exercises with a mixture of open questions and calculations.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners
Criteria for exam assessment

See Learning Outcome

Single subject courses (day)

  • Category
  • Hours
  • Exam
  • 4
  • Excursions
  • 16
  • Preparation
  • 114
  • Lectures
  • 40
  • Practical exercises
  • 16
  • Theory exercises
  • 16
  • English
  • 206