Dairy Technology & Human Health
About 25 % of this minor will be spend on Fermentations.
Lecturers and a guest lecturer give workshops about fermentations: different starter cultures, products, rennet, influence of temperature, etc.
A group of students will choose a fermented dairy product. Through literature study they will determine the effects of process parameters, starter cultures and the production environment on the product. A process scheme is made and in it is clarified how the process can be monitored and influenced. Subsequently an application research will be set up in which the students will proceed to change the process parameters and (concentration of) starter cultures.
After writing a research proposal the students carry out experiments and write a research report. There will be a weekly tutor hour in which the literature report, plan of approach and results are being discussed.
Lectures are given on milk components and their characteristics and dairy processes in factories all over the world. Weekly assignments must be carried out in groups of 2 or 3 students from a selection of subjects from the lectures. These assignments can be done in the pilot plant or lab, can be about calculations and design, company contact, literature research or country . The results from these assignments will be presented each week by the students and discussed during the lectures to create an interactive learning environment.
Dairy Health and Safety
Milk and dairy products are considered healthy nutrient-rich foods because they serve as good sources of calcium, vitamin D, protein as well as other essential nutrients. They provide phosphorus, potassium, magnesium and vitamins A, B12 and riboflavin. But on the other hand dairy products may give rise to e.g. cow protein allergy and lactose intolerance problems. In this module the health aspects of milk and dairy products are being discussed. In addition students perform a literature study on specific health aspects of dairy products and are able to communicate their findings in a report and an oral presentation.
The student writes a reflection report on the goals why he or she chose to follow this minor and how the minor made you meet these goals. Please write in addition how you think the four modules within the minor connect with one another and describe how the minor contributes to your competencies and skills for your future career.
After completing this module the student is able to clarify how a fermentation process works, which factors (additions, starter culture, process conditions) are able to influence this process, in what way the process is influenced by these factors and the student is able to verify this with experimental research.
• The student logically reproduces effects of processing on milk components and their characteristics in dairy products and in products where dairy ingredients are used.
• The student has knowledge about dairy technology and the industry itself regarding milk components.
• The student applies root cause analyses of technical and technological problems related to dairy processing.
• The student is able to use dairy technology in similar processes, the so-called ‘horizontal expansion’.
• The student chooses his own research topic, looks for application in different work situations based on his own vision.
• The student has a professional attitude in the future work field of processes and industry.
Dairy Health and Safety:
After completing this module, the student:
• Has gained knowledge about dairy products and their health and safety aspects
• Knows how to set up a research proposal with guidance of a lecturer/expert
• Knows how to collect relevant information via interviews and literature research
• Is able to communicate research results to stake holders
In case of a low number of applications for the minor, the minor may not be offered. After closing the registration period, you will be informed as soon as possible (no later than 8 June 2018).
Two years study in Food Technology, Bioprocess Engineering, Chemical Engineering, Process Engineering or similar.
- Dairy Technology 1 & 2: 2 oral or written examinations (8 EC), 2 small projects assignments (6 EC)
- Fermented Products:2 oral or written examinations (6 EC), 1 presentation (1 EC)
- Dairy Health & Safety: oral or written examination (3 EC), 1 small project assignment (4 EC)
- Reflection and evaluation report (2 ec)
Fermentations & Dairy Technology: scale 1 – 10.
Practical work: summative, >5.5 = sufficient; report and oral assessment: summative, >5.5 = sufficient.
Dairy Health and Safety: 0-10 (0,1 Int - 5,5 gesl)
Fermented products: recommended, Walstra c.s., Dairy Science and Technology,
ISBN 0-8247-2763-0, at repro shop VHL Further information see theme manual
Dairy Technology: Introduction to food engineering (Singh and Heldman) Readers: small talk about milk (16041) and some technical dairy stuff (16040)
Dairy Health and Safety: Campbell’s Biology 10th edition (Reece et al.)
Third period (31 january- 14 april: Contact hours on Tuesday, Wednesday, Thursday and Friday.
Fourth period (17 April – 23 June): Contact hours on Monday, Tuesday and Thursday.
- 10 h college/week
- 8 h project/week