|Teaching method||Contact hours|
|Excursion (one day)||4|
|Course coordinator(s)||dr. ir. KA Hettinga|
|Lecturer(s)||dr. ir. KA Hettinga|
|dr. ir. E Bijl|
|Examiner(s)||dr. ir. KA Hettinga|
Language of instruction:
Dairy Chemistry and Physics, Dairy Science and Technology.
The course Milk in the Dairy Chain aims at providing insight in the factors that influence milk composition throughout the dairy chain. In addition, the course provides knowledge about the application of milk components for production of dairy products and ingredients, with focus on (future) consumer demands. Important parts of the course are milk production on the farm, milk processing at the dairy plant, dairy products and human health, and marketing & new product development.
After successful completion of this course students are expected to be able to:
- recognize the different actors in the dairy production chain;
- identify the major factors that affect the composition of milk;
- explain the effect of changes in the different steps of the milk production chain on the quality attributes of dairy products;
- deduce the nutritional value of food and diets from their composition;
- analyse different milk production chains to infer the effect on quality attributes of dairy products;
- design innovative dairy product concepts that can fulfil (future) consumer demands and help to create new options for adding value to milk and its components.
- two computer assignments;
- groups assignment;
Final grading is based on a written exam (80%) with open questions and the group report on the assignment (20%). For the written exam a minimum pass mark of 5.5 is required. The grade for the case study report is valid for 5 years.
A reader is available at the WUR-shop.
|Restricted Optional for:||BFT||Food Technology||BSc||2MO|
|Compulsory for:||WUFAO||BSc Minor Foods of Animal Origin||2MO|
|WUFHD||BSc Minor Food, Intestinal Homeostasis and Disease||2MO|