NFOK13000U  Dairy Processes and Equipment

Volume 2017/2018
Education

MSc Programme in Food Science and Technology

Content

The course primarily deals with processes and equipment with applications specific to the dairy industry (e.g. specialised heating processes, membrane filtration, drying, cleaning).

The content concentrates on understanding individual dairy process components and the combination of unit operations into entire processing lines for production of dairy products with desired product characteristics.

The course covers 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.

Learning Outcome

The course provides knowledge about production and cleaning processes in the dairy industry, 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 quality and safety of dairy products during the different stages of processing. 

 

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 characterisation of processing effects on physical and chemical properties of dairy products.

 

Competences:

  • Handle relevant data from dairy processing lines for monitoring and identifying changes in chemical and physical properties of dairy materials during processing. 
  • Design process lines and evaluate product streams for production of dairy products.
  • Structure a scientific report based on primary literature.

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 is recommended
The course is based on lectures, practicals (pilot plant and laboratory), project work, and excursions. A number of lectures will be given by people from the industry.
Minor costs for one-day excursions (e.g. transportation) are payed by the students.
Written
Oral
Collective
Continuous feedback during the course of the semester
Peer feedback (Students give each other feedback)
Credit
7,5 ECTS
Type of assessment
Written assignment
Written examination, 2 hours under invigilation
The exam consists of a group project report (25% weighting), subject and/or data handed out by the course responsible and an individual written examination (75% weighting).
It is sufficient to pass the combined evaluation. However, omitting one of the two will be graded as a fail.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners
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 25% of the final grade.

When the report is completed an oral examination (20 min + 20 min preparation time, all aids allowed) within the course curriculum will be held, which will count for the remaining 75% of the final grade.

Any previously passed part of the exam will count in the re-exam, and it is sufficient to pass the combined evaluation. However, omitting one of the two parts will be graded as a fail.

Criteria for exam assesment

See Learning Outcome

  • Category
  • Hours
  • Exam
  • 2
  • Excursions
  • 16
  • Preparation
  • 89
  • Lectures
  • 32
  • Practical exercises
  • 12
  • Project work
  • 55
  • Total
  • 206