Course code MVI387

MVI387 Milkbased Ingredients

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Showing course contents for the educational year 2021 - 2022 .

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
(NO=norsk, EN=Engelsk)
Limits of class size:

5-20

If less than 5 students, the course will be cancelled.

Teaching exam periods:
Spring parallell
Course frequency: Yearly
First time: Study year 2016-2017
Preferential right:
M-MAT
Course contents:

Processing and application of byproducts from the dairy industry. Typical byproducts from the dairy industry may be whey, buttermilk, permeate, waste milk, product waste.

Tailormade ingredients.

Learning outcome:

Knowledge

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.

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 of milkbased ingredients and factors affecting the quality properties of the products.

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, 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.

Learning activities:

Lectures

Practical assignments

Litterature study

Teaching support:

Presence and accesibility during office hours, via e-mail (mailto:anne-grethe.johansen@nmbu.noanne-grethe.johansen@nmbu.no) and Canvas.

Reviews of laboratory journals and excercises.

Syllabus:

Selcted chapters from: 

Paul L. H. McSweeney, James A. O'Mahony (Eds). Advanced Dairy Chemistry (2013). SpringerGeoffrey W. Smithers, Mary Ann Augustin (Eds). Advnces in Dairy Ingredients (2013). Wiley -BlackwellNivedita Datta , Peggy M. Tomasula (Eds). Emerging Dairy Processing Technologies (2015). Wiley-Blackwell

In addition, relevant papers uploaded in Canvas by the individual lecturer.

Prerequisites:
Knowledge of milk as a raw material and milk processing equivalent to MVI273.Knowledge of food chemistry equivalent to KJB210 / MVI202.

Recommended prerequisites:

MVI383A Meieriteknologi

MVI385 Product development

MVI361 Unit Operations and Measurement Methods

Mandatory activity:
Practical/demonstration.
Assessment:
Written essay on a given topic, followed by an oral presentation (100%) 
Nominal workload:

Lectures 18 hours, 2 hours demonstration/practical.

Self study, journal writing and exam (litterature essay) 105 hours.

Total work load 125 hours.

Entrance requirements:
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.
Examiner:
An external examiner evaluates the written assignment and the oral presentation.
Examination details: Assignment: Letter grades