Dairy Product Technology 1

Course description

The aim of the course is to provide participants with an in-depth knowledge of the technology involved in manufacture of fluid milk products, butter, dried and concentrated milks as well as ice cream.

Participants will obtain knowledge on the major factors influencing dairy product manufacture and quality and on equipment and the main unit operations performed to produce dairy products.

The course will enable the participants to:

• Apply principles of colloid science to processing of dairy products.
• Apply obtained knowledge of dairy technology to pilot plant practicals and analyses on dairy products.
• Reflect on how the various unit operations affect dairy product quality.
• Reflect on how colloidal interactions can be controlled in order to produce stable dairy products.

Practical information

The course is offered as a single-subject course at the Faculty of Science. Single-subject courses typically run for seven to nine weeks with scheduled activities approx. one day per week.

You will be attending the course together with full-time students from the Faculty of Science, and you must meet various admission requirements. The course ends with an exam.

The number of places is limited, and they are allocated on a first-come, first-served basis, so do not delay your application!