NFOK13000U Dairy Processes and Equipment
MSc Programme in Food Science and Technology
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.
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.
Knowledge:
- 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.
Skills:
- 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.
Competences:
- 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.
A collection of reviews, book chapters, and original scientific litterature (see Absalon).
Minor costs for one-day excursions (e.g. transportation) are payed by the students.
- Category
- Hours
- Exam
- 26
- Excursions
- 16
- Lectures
- 30
- Practical exercises
- 12
- Preparation
- 67
- Project work
- 55
- Total
- 206
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- Credit
- 7,5 ECTS
- Type of assessment
- Written assignment, løbende under kursetOral examination, 20 minThe 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).
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
- Re-exam
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.
Criteria for exam assesment
Cf. Learning Outcome.
Course information
- Language
- English
- Course code
- NFOK13000U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 4
- Schedule
- C
- Course capacity
- 35
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Anni Bygvrå Hougaard (4-67686e6d466c75756a34717b346a71)
- Birthe P Møller Jespersen (2-6671446a737368326f7932686f)
- Martin Gram Landerslev (6-727e743b40424a6b767f77787338757f386e75)