Module: Dairy Science and Technology (1505-440)

Persons:

• Prof.Dr.-I Jörg Hinrichs (verantwortlich)
• Hon.-Prof. Stefan Palzer (begleitend)

Degree Program:

• Food Biotechnology (Master, since 01.10.2013)
  2. Semester, elective
• Food Science and Engineering (Master, since 01.10.2013)
  2. Semester, elective
• Food Biotechnology (Master, since 01.10.2016)
  2. Semester, elective
• Food Systems (Master, since 01.10.2019)
  2. Semester, elective

Prerequisites for Attendance:

-

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 2)

Module examination:

Written (120 minutes) or oral (20 minutes) exam

Final examination:

Exam (70 % of total), practical seminar (30% of total)

Length of the examination:

120 minutes

Workload:

70 h attendance + 108 h independent study = 188 h workload

Professional competences:

The aim of the course is to learn about the physical and chemical properties of milk ingredients and their processing characteristics. The relationships between raw material processing technology and product characteristics are introduced. It also teaches the concept of mass and energy balances, the estimation of the microbial risk of dairy products and the hazards associated with the various processing steps.

The students develop their ability to work independently through practical work. At the same time, they are expected to work in teams for some exercises. They also gain problem solving skills in these tasks.

Comments:

Maximum number of participants: 25

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