Dairy Processes and Equipment

Course content

The course primarily deals with processes and equipment with applications specific to the dairy industry, including both processing lines for specific products and processes/equipment with wide application ranges in the dairy industry. Fundamental aspects of cleaning are also covered.

Furthermore, the course deals with technological innovations, which have been implemented recently 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 technological innovations in processing of dairy products and recent developments within process performance improvements.
 

Knowledge

  • Identify and describe the principle(s) behind the processes and equipment needed in production of selected dairy products
  • Describe common cleaning processes and the functionality of different cleaning agents.
  • 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 performance in production of dairy products
  • Discuss the contribution of different unit operations to product properties, and the value of different product streams in 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 paid 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 are recommended

Academic qualifications equivalent to a BSc degree 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

Kursusinformation

Language
English
Course number
NFOK13000U
ECTS
7,5 ECTS
Programme level
Full Degree Master
Duration

1 block

Schedulegroup
C
Capacity
35
Studyboard
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Anni Bygvrå Hougaard   (4-7273797851778080753f7c863f757c)
  • Lilia Ahrné   (5-7e7b7e7b735278818176407d8740767d)
Teacher

Local teachers from FOOD and guest teachers from industry.

Saved on the 12-06-2019

Are you BA- or KA-student?

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Courseinformation of students