NFOB14000U Dairy Internship
The introduction period at Kold College, Odense (initial
6 weeks):
The theoretical part will integrate current literature with
exercises relating to theory and case studies. It will consist of
lectures, theoretical exercises and discussions. In
addition, e-learning modules will be given on basic dairy
chemistry and dairy microbiology. The e-learning will consist of
on-line lectures, tests and assignments complementing the other
parts of the course.
In addition, external lecturers from the dairy industry will
participate and a number of dairy plant visits will be
arranged.
The practical part of the course will take place in the dairy pilot plant at Kold College equipped for manufacture of common dairy products, i.e. with access to standard unit operations and with specialized equipment for dairy processing. In addition, some teaching will take place in laboratories with instrumentation for analysis of milk and dairy product constituents and quality. The practical part will have the following content:
Hands-on experience with the common unit operations used in the dairy industry (heat treatment, separation, membrane filtration, homogenization).
Hands-on processing of common dairy products: Fluid milks, fermented milk, milk powder, cheese, ice cream and butter
Practical experience with common analytical methods used in the dairy industry, e.g. milk constituents, microbial quality (total plate count, cells, coliforms etc), spectroscopic methods (Milkoscan or similar) and evaluation of product quality (sensory, texture analysis etc)
Practical experience with process control, e.g. by use of process simulation.
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.
Final period at Kold College, Odense (2 weeks after
completion of the internships):
Students will complete a dairy technology related project and the
final exam will be conducted.
[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 M Sc graduates with a specialization in Dairy 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.
The periods at Kold College will provide students with a
competence to understand dairy chemistry, milk production and basic
milk processing
The internships will provide students with competence to understand
and analyze processing of dairy products and application of dairy
ingredients
After completing the Dairy Internship the student should be able
to:
Knowledge:
- Ability to assist in manufacture of dairy products by operating common production and associated equipment.
- 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
Skills:
- Ability to assist in manufacture of dairy products by operating common production and associated equipment
- Apply principles from colloid chemistry and physics to analyze 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 standardization 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
Competences:
- 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
- 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
- Working in teams with diverse background
Waagner Nielsen E. & Ullum, J.A. Dairy Technology Vol 1 and 2
- Category
- Hours
- Class Instruction
- 100
- Course Preparation
- 91
- E-Learning
- 40
- Exam
- 1
- Practical exercises
- 100
- Practical Training
- 412
- Project work
- 80
- Total
- 824
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.
- Credit
- 30 ECTS
- Type of assessment
- Continuous assessmentOral examination, 20 minIndividual assessment of assignments and reports, including those given as e-learning, during the initial six weeks period. Count 25% towards the final grade.
Reports from the two periods of internship at processing plants (also counts 25% towards the final grade)
A final, oral examination constituting an individual oral presentation, based on a short synopsis, of the project work (Count 50% towards the final grade). - Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
- Exam period
- The week following the final week of block 4
- Re-exam
- Oral examination based on the final synopsis
Criteria for exam assesment
Fulfilment of learning outcomes
Course information
- Language
- English
- Course code
- NFOB14000U
- Credit
- 30 ECTS
- Level
- Bachelor
- Duration
- 2 blocks
6 months (30 ECTS) and consists of two parts:
- An introduction period at Kold College in Odense (6 + 2 weeks full time). 6 weeks will take place prior to the periods of internship, the last two weeks after the periods of internship.
- Internships at two different dairy-related industrial processing plants (2 x 7 weeks). - Placement
- Block 3 And Block 4
- Schedule
- The initial 6 week introduction period will take place at Kold College. University of Copenhagen is responsible for carrying out an e-learning component during this period.
The internships (2x7 weeks) will follow the introduction period and take place at two different plants.
Following the internships, a two week final stay will take place at Kold College. The final exam will take place at the end of this two week period, i.e. in the week following the final week of block 4. - Course capacity
- Ingen begrænsning
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Anni Bygvrå Hougaard (4-7273797851778080753f7c863f757c)
Lecturers
Kold College:
Lise Thomsen and others
University of Copenhagen:
Richard Ipsen and others