Course code MVI273

MVI273 Milk and milk processing

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Showing course contents for the educational year 2015 - 2016 .

Course responsible: Gerd Elisabeth Vegarud
Teachers: Tove Gulbrandsen Devold, Ahmed Moheyeldin Abdelghani, Geirfinn Lund, Judith Ann Narvhus, Kari Ragnhild Olsen, Siv Borghild Skeie, Irene Comi
ECTS credits: 10
Faculty: Department of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:

Maximum 50 students. 



Teaching exam periods:

Part 1: This part starts and is conducted in the January block.

Part 2: This part starts and is conducted in the spring parallell.

This course has teaching/evaluation in the January block and in the spring parallell
 

Course frequency: Yearly<br/> 
First time: Study year 2007-2008
Preferential right:

B-MAT, M-MAT

Course contents:

The topic consists of to parts:

Part 1. Milk and milk components: Proteins, lipids, lactose, enzymes, minerals and trace elements in milk. Cow milk, goat milk, human milk. Conditions and variations in milk as a raw material. Functional and nutritional properties of milk.


Part 2: Milk processing with focus on transportation, separation, homogensiastion, heat treatment (termisation, pasteurisation and UHT treatment), filtration, concentration and drying.
 

Learning outcome:

Part 1: Students will gain basic knowledge about the chemical structure, composition and quality of milk. This makes a good foundation for the understanding of processes used in the food and dairy industry.


Part 2: The students will gain a theoretical basis for the different processing techniques used in milk treatment. Factors of importance for the final quality of milk products are emphasised. The students will gain both theoretical and practical knowledge through lectures and practicals in the local Dairy Pilot Plant. The students should thereby gain understanding of the most important milk processing lines, how these influence the raw material as well as factors influencing the final product quality.
 

Learning activities:

Part 1: Lectures, seminars/colloquia, groupwork/projects/exercises (compulsory), independent work/projects, independent study/Internet searches, student presentations (compulsory) and laboratory training (compulsory).


Part 2: Lectures, practicals in the local Dairy Pilot Plant (compulsory) and journal writing (compulsory).
 

Teaching support:

Supervision will be given at the scheduled hours for the course.

The course responsible (and responsible for part 1) may be contacted by e-mail: gerd.vegarud@nmbu.no

Responisble for part 2. mailto:siv.skeie@nmbu.nosiv.skeie@nmbu.no



 

Syllabus:

Part 1: Literature etc. will be announced the beginning of the course.

 

Part 2: Walstra, P., Wouters, J.T.M., Geurts, T.J., 2006: "Dairy Science and Technology". CRC, Taylor - Francis, Boca Raton, USA. (This book will also be used in the course MVI383A).

 

Selected Articles



Prerequisites:

Knowledge of food production corresponding to MVI100, biochemistry corresponding to KJB200 and food chemistry corresponding to KJB210. Knowledge in food processing corresponding to MVI280.



Recommended prerequisites:
Food microbiology MVI220
Mandatory activity:

Part 1: Students must be present at day 1 and during the 3 weeks including practical exercises and student presentations.

Part 2: Participation at practicals 

 

Assessment:

Part 1: 3.5 hour final written exam as mulitiple choice counts 60 % and has to be approved.

Written assignments with presentations count 40 % and must be passed.

The grade obtained in part 1 counts 50 % of the final grad

The obligatory parts and exam of part 1 needs to be passed to proceed to part 2.

Part 2:

3 journals from the practicals will be evaluated (counts 30 %).

Final oral exam (counts 70 %).

The grade obtained in part 2 counts 50 % of the final grade.

To pass, all evaluations needs to be passed.

Nominal workload:

Part 1: Organised teaching: 56 hours. Self-study: 94 hours.

Part 2: Lectures 24 h, practicals 24 h and 8 h excursion. Self-study and journal writing 94 hours. 

Entrance requirements:

Science

Reduction of credits:

It is not possilbe to receive credits for both MVI281 and MVI270 in addition to MVI273. MVI273 incorporates MVI270 and the dairypart of MVI281.

Type of course:

Part 1: 56 hours in total over 3 weeks, divided between lectures, and compulsory activities like exercises, discussion groups, group work and student presentations.

Part 2: 2 hour lectures and 4 hours practical each week for 12 weeks.

Note:

Students are obliged to be present the very first day of the course in January. Students that do not attend on this first (mandatory) day lose their right to take the course.

Max. group size for practical exercises: 15
 

Examiner:

Part 1: An external examiner approves the examination questions of the multiple choice exam. Evaluations of student presentations and written projects are conducted internally, but the topics have been approved by an external examiner.


Part 2: The journals is evaluated by internal sensors while an external sensor will participate on the oral exams.
 

Allowed examination aids: No calculator, no other aids
Examination details: Continuous exam: A - E / Ikke bestått