|Teaching method||Contact hours|
|Excursion (one day)||4|
|Course coordinator(s)||ir. HJF van Valenberg|
|Lecturer(s)||ir. HJF van Valenberg|
|dr. ir. KA Hettinga|
|Examiner(s)||prof. dr. ACM van Hooijdonk|
|ir. HJF van Valenberg|
Language of instruction:
Assumed knowledge on:
FPH-20306 Food Physics; FCH-30306 Food Ingredient Functionality; FHM-20306 Food Microbiology.
FQD-32306 Dairy Science and Technology.
The course aims at providing insight in composition, structure and properties of milk and its behaviour during processing and storage. Also is studied the behaviour of milk components during processes such as heating, homogenisation, emulsifying, foaming, concentration etc. An important aspect of the course is integrating the knowledge of different disciplines. During one of the lectures time will be spent on report writing.
After successful completion of this course students are expected to be able to:
- know the global milk composition and structures in milk and understand how these structures are built up;
- from basic disciplines for understanding the behaviour of milk components under different conditions such as temperature, pH, mineral composition etc.;
- apply methods of analysis for determination of milk composition and interpret the results of milk analyses;
- understand the interactions between food components in a complex system during processing;
- create a dairy product that is stable during processing and storage.
The students are required to study the lecture notes and to participate actively in the lectures.
During the practical training students work in groups of two persons, they perform experiments using an instruction manual and write a report on the results.
The results of the case study are also reported. The program includes half a day time for participation in an appropriate excursion.
The three hour exam consists of open questions and these questions cover the contents of the lectures, the practical course and the assignments. The final mark for this course is determined on the basis of:
- a written examination (80% of the final mark); a minimum score of 5.0 is required;
- the report of the practical (10% of the final mark);
- the final report of the case study (10% of the final mark).
Combined hand outs covering the lectures, the practical guide, and the course book will be available at the first lecture.
Handouts and some other study materials will be available on MyPortal.
|Compulsory for:||MFT||Food Technology||MSc||E: Dairy Science and Technology||1AF|