Course code MVI383A

MVI383A Dairy Technology

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Showing course contents for the educational year 2020 - 2021 .

Course responsible: Siv Borghild Skeie
Teachers: Sara Mohamed Gaber Mohamed, Marius Austeng Normann, Ellen Skuterud, Anne-Grethe Johansen, Ahmed Moheyeldin Abdelghani, May Helene Aalberg, Judith Ann Narvhus, Kari Ragnhild Olsen, Ola Tjåland
ECTS credits: 15
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
30
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel.
Course frequency: Annually
First time: Study year 2003-2004
Preferential right:
Students in the Master´s programme in Food Science,  M-MAT. 
Course contents:

Processing of milk for different dairy products requires focus on the utilization of the entire milk raw material in a sustainable way. You will learn the technology behind the production of:

  • Fermented consumption milk products.
  • Butter 
  • Cheese and how different cheese varieties are produced as well as how they are ripened.
  • Whey products.
  • Brown whey cheese.
  • Ice cream technology.
Learning outcome:

KNOWLEDGE: Knowledge of the composition of milk in relation to the manufacturing of various products. In addition, the students shall gain good theoretical knowledge of the various processing steps and processing lines for the manufacturing of dairy products. Knowledge of the key manufacturing of important dairy products and knowledge of key factors influencing the final quality of the products are the ultimate goals of the course. More specific knowledge and understanding of the manufacturing of unfermented and fermented milk products, butter, cheese, whey products and ice cream.

SKILLS: On the basis of theoretical and practical experience, partly gained through exercises and experiments in the pilot plant for food manufacturing, the students shall understand the manufacturing processes for the most important dairy products and the quality properties of the products, and obtain skills in the production of fermented milk products, butter, cheese, whey products and ice cream.

GENERAL COMPETENCE: The course emphasises the conveyance of attitudes related to the importance of and possible uses for a food raw material such as milk, in that as much as possible of its components are used as food. This is of important in a sustainability perspective. 

Learning activities:
Lectures, exercises and laboratory analyses with an exercise and laboratory journal, group work, colloquia, excursions to milk processing enterprises and -organisations.
Teaching support:

The teachers are available during regular office hours.

E-mail: siv.skeie@nmbu.no 

Canvas

Syllabus:

Walstra, P., Wouters, J.T.M., Geurts, T. J., 2006: 'Dairy Science and Technology', CRC Taylor - Francis, Boca Raton, USA.

In addition, relevant articles which normally will be available in Canvas by the individual lecturer.

Prerequisites:
Knowledge of milk as a raw material and milk processing equivalent to MVI273. Knowledge of food production processes equivalent to MVI280.
Recommended prerequisites:

Food microbiology equivalent to MVI220. 

Fermentation microbiology equivalent to MVI321.

Mandatory activity:
Exercises in the pilot plant and analysis work in the laboratories. Excursions. Journals must be handed in for evaluation maximum two weeks after the exercise is completed. All mandatory activities have to be accomplished before the examination.
Assessment:
Written examination, 3.5 hours, counts 100%.
Nominal workload:
Lectures: ca. 64 hours. Exercises in pilot installations and laboratories: ca. 40 hours. Preparation for laboratory exercises and journals: ca. 100 hours. Excursions: ca. 36 hours. Discussion groups: ca. 12 hours. Self-study: 198 hours.
Entrance requirements:
Science
Reduction of credits:
-
Type of course:
10 hours per week used for lectures, practicals, discussions and excursions (usually we have 6h with lectures and 4h of practicals each week). Ca. 32 double lectures hours are planned given by the teachers at the Faculty and from the industry. The lectures will be distributed throughout the semester. Two excursions of 3 days in total. Excursion dates are given when the course starts up. The exercises in the pilot plant and in the laboratories are done during ca. 10 days. 10 hours per week used for lectures, practicals, discussions and excursions (usually we have 6h with lectures and 4h of practicals each week).
Note:
Groups divided at 15 students
Examiner:
An external examiner evaluates a minimum of 25 selected exam papers.
Allowed examination aids: A1 No calculator, no other aids
Examination details: Written exam: A - E / F