NFOK13000U Dairy Processes and Equipment
The course is listed as limited elected study in the Food Science and Technology MSc programme
The course primarily deals with processes and equipment with applications specific to the dairy industry (e.g. equipment for homogenization, specialised heating processes, membrane filtration, cheese production, drying, freezing of ice cream, slicing, dicing and shredding). 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.
Dairy Processes and Equipment is part of the specialisation in Dairy Technology, and contributes with competences within basic and applied sciences, 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.
- Possess comprehension of 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 previouslyr 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.
- Category
- Hours
- Exam
- 2
- Excursions
- 16
- Guidance
- 10
- Lectures
- 30
- Practical exercises
- 12
- Preparation
- 56
- Project work
- 80
- Total
- 206
As an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Written assignmentOral examination, 20 min.---
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Criteria for exam assesment
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
- Max. 35
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Jes Christian Knudsen