Dairy Product Technology 1
Course content
The course deals with the product technologies of a range of non-fermented dairy products, e.g. fluid milk products, concentrated and dried dairy products, butter and spreads, as well as ice cream. Plant-based dairy analogues will also be introduced.
Furthermore, the course deals with unit operations and equipment applied in the production of dairy products as well as technological innovations, developments, optimizations and trends within well-established technologies, e.g. for improvement of environmental impact.
MSc in Food Science and Technology
The overall aim of the course is to provide students with in-depth knowledge of the technologies used for processing of non-fermented dairy products.
After completing the course the student should be able to:
Knowledge:
- Discuss the major factors influencing the quality of dairy products and relevant manufacturing processes.
- Identify and critically examine the principle(s) underpinning unit operations needed for the production of selected dairy products.
Skills:
- Apply principles of colloid science to processing of dairy products.
- Apply obtained knowledge of dairy technology to pilot plant practicals and analyses on dairy products.
- Analyse data obtained for characterization of processing effects on physical and chemical properties of dairy products
- Reflect and critically examine the effect of various unit operations on dairy product quality.
- Reflect and critically examine how colloidal interactions can be controlled in order to produce stable dairy products.
Competences:
- Discuss how the technology behind manufacture of dairy products affects final product quality
- Discuss the contribution of different unit operations to product properties, and the value of different product streams in production of selected dairy products
- Work effectively in a group for both theoretical and practical assignments.
Lectures, project work in the dairy pilot plant and laboratory
and half/one-day excursions.
Minor costs for one-day excursions (e.g. transportation) are paid
by the students.
See Absalon for a list of course literature. The curriculum will include lecture notes and scientific papers in addition to parts of textbooks.
Qualifications corresponding to having completed the Dairy
Internship are recommended.
Academic qualifications equivalent to a BSc degree is recommended
.
- ECTS
- 7,5 ECTS
- Type of assessment
-
Oral examination, 20 min
- Type of assessment details
- 3 weeks before the examination, questions covering the essential issues dealt with in the course are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time.
- Exam registration requirements
-
During the course, a number of projects will have to be completed by the students.
Reports from these projects must be approved as a prerequisite for attendance in the final examination.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal censors
- Re-exam
-
Same as ordinary exam.
Non-approved project reports must be handed in two weeks prior to the re-exam.
Criteria for exam assessment
See Learning Outcomes
Single subject courses (day)
- Category
- Hours
- Lectures
- 30
- Preparation
- 88
- Practical exercises
- 12
- Excursions
- 8
- Project work
- 55
- Guidance
- 12
- Exam
- 1
- English
- 206
Kursusinformation
- Language
- English
- Course number
- NFOK21005U
- ECTS
- 7,5 ECTS
- Programme level
- Full Degree Master
- Duration
-
1 block
- Placement
- Block 4
The course is for students admitted in September 2021 (or later).
- Schedulegroup
-
B
- Capacity
- The number of seats may be reduced in the late registration period
- Studyboard
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Serafim Bakalis (7-76757f75807d87547a838378427f8942787f)
- Anni Bygvrå Hougaard (4-7273797851778080753f7c863f757c)
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