LLEK10256U Introduction to Dairy Technology

Volume 2014/2015
Education
MSc Programme in Food Science and Technology
MSc Programme in Animal-derived Foods (Food of Life)
Content

 

 

The course primarily deals with the following subjects:
Basic dairy chemistry
Basic dairy microbiology (microbiology of raw milk and dairy products)
Common unit operations in the dairy industry (heat treatment, separation, homogenization)
Processing of fluid milk products, fermented milks, cheese, butter and milk powder.

 

 

Learning Outcome

This course will give students competence to understand milk chemistry, milk production and basic milk processing

After completing the course the student should be able to:

Knowledge:

- Sum up the chemistry of milk constituents.

- Sum up the various unit operations in milk processing.

- Reflect on the factors affecting milk production, milk composition and milk quality.

- Reflect on how the dairy industry interacts with the surrounding world


Skills:

- Apply principles from colloid chemistry and physics to analyse processing of dairy products.

- Apply principles, theories and frameworks to case studies relating to dairy processing

- Evaluate quality of scientific literature and ressources

Competences:

- Argue coherently and think critically 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

The course will be based on Walstra,P., Wouters, J.T.M and Geurts, T.J. (2006) 'Dairy Science and Technology', 2nd Ed, CRC Press, London (available as ebook through UCPH's library).
Additional material will include scientific papers and presentations which will be available at the course homepage at absalon.ku.dk

BSc in Food Science or equivalent
The course is based on a series of e-learning modules integrating literature studies, exercises relating to theory and case studies. E-modules are on-line learning activities which can be either questionnaires, assignments or discussions. E-learning includes on-line discussion fora in which students interact to construct knowledge. Criteria for successful completion of each e-learning module will be defined for each module and will be based on active participation in discussions, completion of individual assignments, group work and questionnaires.
It is not recommended to take this course if planning to complete the Dairy Internship on the MSc Programme in Food Science and Technology
  • Category
  • Hours
  • Exam
  • 12
  • Preparation
  • 104
  • Theory exercises
  • 90
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Continuous assessment
Written assignment
Students will be assessed on basis of: 1) Successful completion of e-modules throughout the course (questionnaires, assignments and discussions). This accounts for 50% of the final grade. and 2) A final exam conducted via internet (estimated workload 12 hours). The exam will be structured as an individual written assignment which must be completed within 48 hours. This accounts for 50% of the final grade.
Exam registration requirements
Students must successfully complete all e-learning modules in order to participate in the exam.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
More than one internal examiner
Re-exam
Same as ordinary exam. Students must successfully complete all e-learning modules in order to participate in the re-examination
Criteria for exam assesment

Fullfilment of learning outcomes