PDQ-33306 Dairy Chemistry and Physics


Studiepunten 6.00

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

Language of instruction:


Assumed knowledge on:

Food Physics, Food Chemistry


The course covers composition, structure and properties of milk and its behaviour during processing. The course also covers a practical training and a case study to demonstrate and study the content of the lectures in experiments.

Learning outcomes:

At the end of this course a student is expected to be able to:
- know the composition, structure and properties of milk;
- to develop skills in the analysis of milk and their interpretation fo the results;
- to apply knowledge from the basic disciplines on milk;
- to understand the relationship between raw material (milk) to its conversion into dairy products.


The students are required to study the lecture notes and to participate actively in the lectures. During the practical training they should perform experiments using an instruction manual and write a report of the results. The results of the case study are also reported. The programme includes half a day time for participation in an appropriate excursion.


Written examination, reports of practical and case study.


A course book will be available at the first lecture.

Verplicht voor: MFTFood TechnologyMScE: Dairy Science and Technology1AF