PDQ-32306 Dairy Science and Technology


Studiepunten 6.00

One day excursion4
Practical intensively supervised30
Project learning13
Course coordinator(s)ir. HJF van Valenberg
Lecturer(s)prof. dr. ACM van Hooijdonk
ir. HJF van Valenberg
prof. dr. ir. MAJS van Boekel
FJ Lettink
dr. ir. KA Hettinga
Examiner(s)prof. dr. ACM van Hooijdonk
prof. dr. ir. MAJS van Boekel

Language of instruction:


Assumed knowledge on:

Food Physics, Functions and Properties of Foods, Food Process Engineering, Properties of Milk


The course deals with all the aspects of milk-processing using unit processes commonly used in the food industry (cooling, heating, homogenisation, centrifugation, evaporation, drying, fermentation, packaging and such like).These processes are being used to convert milk into its products like milk products, cheese, butter and specific dairy based powders and ingredients.

Learning outcomes:

At the end of this course a student is expected to be able to:
- recognize all kinds of aspects of milk-processing using processes commonly used in preparing dairy products- - to develop the skills in manufacturing dairy products;
- to apply knowledge from basic disciplines in manufacturing dairy products.


The students are required to study the lecture notes and to participate actively in the lectures. The course covers also a practical to demonstrate the content of the lectures by experiments. The programme includes half a day time for participation in an appropriate excursion.


Written examination, performance during the practical and report of practical.


A course book will be available at the first lecture.

Verplicht voor: MFTFood TechnologyMScE: Dairy Science and Technology3WD