|Teaching method||Contact hours|
|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:
Assumed knowledge on:
FQD-33306 Dairy Chemistry and Physics; FPE-20306 Food Engineering; FQD-21806 Milk in the Dairy Chain
Thesis Dairy Science and Technology at FQD or other chair groups.
Note: This course has a maximum number of participants (40). The deadline for registration is one week earlier than usual.
See Academic Year.(http://www.wur.nl/en/Education-Programmes/Current-Students/Agenda-Calendar-Academic-Year.htm) -> Registration for Course.
The course deals with most aspects of milk processing such as heating, homogenization, centrifugation, evaporation, drying, and fermentation. These unit processes are commonly applied in food industry. In this course, the processing conditions are studied that are necessary to obtain dairy products and ingredients with the desired functional properties. The course focuses on the main dairy products such as cheese, butter, (concentrated) milk, and dairy based powders.
After successful completion of this course students are expected to be able to:
- know the general composition, structure of common dairy products and dairy ingredients;
- apply knowledge from basic disciplines for understanding the behaviour of milk components on a molecular or nano-scale during processing and storage of dairy products;
- evaluate the required functional properties of dairy products and ingredients; relate these requirements to milk composition and processing conditions;
- apply methods of analysis for dairy products and relate differences in composition and structure to differences in manufacturing processes;
- create a dairy product and evaluate relevant physical properties.
- the students are required to study the lecture notes and to participate actively in the lectures;
- the lecture on cheese varieties is preceded by a 'cheese lunch';
- the course covers also a practical to demonstrate the content of the lectures by experiments.
Final grading is based on a written exam (80%) with open questions and an individual report of the practical (20%). For both elements a minimum pass mark of 5.5 is required. The grade for the case study report is valid for 5 years.
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 in Brightspace.
|Compulsory for:||MFT||Food Technology||MSc||E: Dairy Science and Technology||3WD|