NFOK17000U  Dairy Internship

Volume 2017/2018
Education

MSc Programme in Food Science and Technology

Content

Introduction period no. 1:

The theoretical part will integrate current literature with exercises relating to theory and case studies. It will consist of lectures, theoretical exercises and discussions. Teaching within basic dairy chemistry and dairy microbiology will be given by lecturers from University of Copenhagen, partly as web-based teaching with on-line assignments and tests 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 (8 + 5 weeks):

Students will have to complete internships at two different plants. The first internship will be 8 weeks and the second internship will be approx. 5 weeks, due to constraints around Christmas and New Year.

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 could be assigned to participate in specific projects/problem solving at the plant.


Students have to hand in a report (max. 15 pages) following each internship.   

Introduction period no. 2 (2 weeks between the internship periods):

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 MSc graduates with a specialization in Dairy Science and Technology), one representative from the dairy 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 dairy plant.

Learning Outcome

After completing the Dairy Internship the student should be able to:

Knowledge:

  • 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 unit operations affect product quality at the plants visited
  • Discuss the service functions necessary for the production

 

Skills:

  • Ability to assist in manufacture of dairy products by operating common production and associated equipment
  • Apply principles from colloid chemistry and physics to analyse 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 standardisation 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
  • Reflect on the work flow in a production plant

 

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 on how the dairy industry interacts with the surrounding world
  • Reflect on the working environment at a production plant
  • Working in teams with diverse background

See Absalon for a list of course literature.

Lectures/seminars, pilot plant practicals, project work, dairy plant visits, on-site learning at production plants.
The course is identical to "NFOB15016U Dairy Internship".
The course is identical to "NFOB16003U Dairy Internship".

Students who have completed the Dairy Internship and have obtained an MSc degree in Food Science with specialization in Dairy Science and Technology have the right to the title ‘Mejeriingeniør’

You can not sign up to this course via Selfservice at KUnet, see above.
Oral
Individual
Continuous feedback during the course of the semester
Feedback by final exam (In addition to the grade)
Credit
30 ECTS
Type of assessment
Continuous assessment
Oral examination, 20 min
Individual assessment of assignments and reports during the initial six weeks period (counts 25% towards the final grade).
A final, oral examination constituting an individual oral presentation, based on a short synopsis, of the project work (counts 75% towards the final grade).
Exam registration requirements

Passed reports from the two periods of internship at processing plants

Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Re-exam

Reports from the two periods of internships must be handed in and approved no later than two weeks prior to reexam. Individual assessment of assignments and reports during the initial six weeks period (counts 25% towards the final grade). Oral examination 20 minutes, all aids allowed, based on the synopsis (counts 75% towards the final grade).

Criteria for exam assesment

See Learning Outcome

  • Category
  • Hours
  • Class Instruction
  • 100
  • Practical exercises
  • 100
  • Project work
  • 65
  • Course Preparation
  • 80
  • Practical Training
  • 478
  • Exam
  • 1
  • Total
  • 824