NFOK17002U Molecular and Functional Properties of Milk

Volume 2025/2026
Education

MSc Programme in Food Science and Technology

Content

This course has the overall aim of providing students with a detailed knowledge of both theoretical and practical aspects of milk and milk production. In addition, the functionality of food ingredients derived from milk will be covered. The course primarily deals with the following subjects:

  • Chemistry of milk components: proteins, fat, carbohydrates, minerals, enzymes, bioactivity of milk components, processing-induced chemical changes, analytical techniques for characterisation
  • Milk as a colloidal system: structure and colloidal properties of casein micelles and milk fat globules
  • Milk production and its effect on milk: housing and feeding regimes, genetics, milk secretion, milking technology, raw milk quality
  • Functional ingredients from milk: functional properties and experimental techniques for characterisation (incl. practical exercises in the laboratory), manufacture and functionality of ingredients from milk (e.g., whey protein isolate, caseinate, micellar casein)

 

Additionally, the preparation of scientific reports and oral presentations will be practiced in the course through student presentations in groups. For this reason, the course will also contain the following elements:

  • Digital scientific information search: types of scientific publications and publication process, databases for scientific publications, source criticism, reference management, plagiarism, copyright and citation
  • Principles for scientific presentations: types and aims of scientific presentations, design of visual aids, structure of oral presentations

 

Learning Outcome

After completing the course the student should be able to:

Knowledge

  • Describe in detail the composition of milk
  • Describe the colloidal interactions governing stabilization and destabilization of milk and dairy products
  • State the major factors influencing milk production and raw milk quality
  • Outline the factors affecting milk ingredient functionality in food systems and how they can be analysed
  • Describe the effects of dairy production and processing on milk at a molecular level.


Skills

  • Characterise the functional properties of milk protein ingredients using experimental techniques
  • Acquire new knowledge from scientific literature
  • Structure a scientific presentation and produce a concise scientific report.


Competences

  • Work effectively as a group during practical exercises and for preparing the student presentations and lab reports
  • Apply theoretical knowledge in practical applications
  • Communicate acquired knowledge to peers

See Absalon for a list of course literature.

Knowledge equivalent to a dairy internship is recommended.

Academic qualifications equivalent to a BSc degree is recommended.
The course consists of lectures and tutorials (4-8 hrs/week) and laboratory exercises (4 hrs/week), as well as e-learning, student presentations and excursions.

Lectures and tutorials provide the theoretical knowledge on the main course contents (chemistry of milk components, milk as a colloidal system, milk production, functional ingredients).

Parts of the curriculum will be covered through student presentations.

Preparatory and further reading for each lecture will be provided in the course room in Absalon.

The laboratory exercises provide practical training in characterising relevant functional properties of milk protein ingredients. The results must be discussed in a scientific report.

An excursion will complement the course content. Minor costs in relation to excursions are payed by the students.
  • Category
  • Hours
  • Lectures
  • 36
  • Preparation
  • 84
  • Practical exercises
  • 28
  • Excursions
  • 30
  • Study Groups
  • 13
  • Exam Preparation
  • 15
  • Total
  • 206
Continuous feedback during the course of the semester
Peer feedback (Students give each other feedback)
Credit
7,5 ECTS
Type of assessment
Oral examination, 20 minutes
Type of assessment details
One week prior to the exam, the student draws a subject and prepares a scientific report (max. 2 pages excl. references) and an oral presentation (max. 7 min) in this subject. The presentation will be followed by specific questions related to the subject as well as general questions within the course curriculum (8-10 min).
Exam registration requirements

Approval of reports from laboratory exercises.
 

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

Same as ordinary exam.

The student draws a new subject one week before the re-exam, and a new report and presentation are prepared for the exam.

If the student has non-approved reports from the lab exercises, these must be handed in for approval at least two weeks prior to re-examination.

 

 

Criteria for exam assesment

The assessment will be based on the quality of the scientific report and oral presentation as well as the ability to respond to the questions and engage in a scientific discussion.

In order to pass the exam, all three parts must be passed separately.