MVI387 Milkbased Ingredients
Showing course contents for the educational year 2022 - 2023 .
Course responsible: Anne-Grethe Johansen
Teachers: Marius Austeng Normann, Ola Tjåland
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
If less than 5 students, the course will be cancelled.
Teaching exam periods:
Course frequency: Yearly
First time: Study year 2016-2017
Processing and application of byproducts from the dairy industry. Typical byproducts from the dairy industry may be whey, buttermilk, permeate, waste milk, product waste.
The students will gain knowledge about milkbased ingredients in relation to their application in various products is a central goal in the course. The students shall gain good theoretical knowledge of the various processing steps and processing lines for the manufacturing of milkbased ingredients.
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 of milkbased ingredients and factors affecting the quality properties of the products.
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, in agreement with the Sustainable Development Goals towards 2030 from UN. In particular, goal nr. 12; Responsible Consumption and Production, and nr. 2; Zero Hunger.
Presence and accesibility during office hours, via e-mail (mailto:firstname.lastname@example.org@nmbu.no) and Canvas.
Reviews of laboratory journals and excercises.
Selcted chapters from:Paul L. H. McSweeney, James A. O'Mahony (Eds). Advanced Dairy Chemistry (2016). Pieter Walstra, Jan T.M. Wouters, T.J. Geurts (Eds) Dairy Science and Technology- 2.nd ed. 1999. Hilton C. Deeth and Nidhi Bansal. (Eds) Whey Protein From Milk to Medicine. 2019.Marcel Paques and Cordula Lindner (Eds). Lactose Evolutionary Role, Health Effects, and Applications. 2019.
In addition, relevant papers uploaded in Canvas by the individual lecturer.
MVI385 Product development
MVI361 Unit Operations and Measurement Methods
Written essay on a given topic, followed by an oral presentation (100%)
Lectures 18 hours, 2 hours demonstration/practical.
Self study, journal writing and exam (litterature essay) 105 hours.
Total work load 125 hours.
Special requirements in Science.
Type of course:
Weekly lectures of 2h each. No lectures in the weeks when litterature essay is given. One 2h demonstration/practical will be given during the semester. Lectures will be given by teachers at the faculty, and external teachers from the industry.
An external examiner evaluates the written assignment and the oral presentation.
Examination details: Assignment: Letter grades