Introduction to Dairy Technology - LLEK10256

Presentation

 

Introduction to dairy technology is a 7.5 ECTS course offered by the University of Copenhagen at the Faculty of Science. The teaching is fully web based and students from anywhere in the world can follow this e-learning course and get an introduction to the field of dairy chemistry, microbiology, equipment, processing and product quality. The course is open for MSc students with a relevant BSc background in food science or equivalent. The course runs in block 1 (from September to November) and the expected workload is up to 25 hours a week.

The course gives an overview of the important factors for dairy product quality from milk production to final products such as drinking milk, milk powder, yoghurt and cheese. The teaching focus on understanding the basic chemistry and physics of milk and the factors affecting milk production, milk composition and dairy product quality. Different unit operations in dairy processing are presented and discussed in relation the effect on milk quality and final product quality (see figure 1).


Figure 1: Overview of Introduction to dairy technology (LLEK10256)


The course integrates case studies relating to dairy processing and the role of dairy production and processing around the world are discussed. Through project work on designing a process line, the students are given the opportunity to apply their knowledge, think critically and discuss important factors of dairy processing and product quality.

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 resources

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

If you have any questions about the course you are welcome to contact the course responsible Richard Ipsen at .