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Dairy Technology, Nutrition & Health

Dairy Technology
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.

Food Supplements
Health-related aspects of food supplements (vitamins) and food products enriched with health-improving elements like for example vitamins, minerals, fibers etc. These functional foods are always associated with a health claim.
Lectures will be given about nutrients that can be used as additives like vitamins, minerals, trace elements, bio actives, fibers, pre- and probiotics. Additionally, lectures will be given about the relation of the immune system of the intestine, intestinal microbiota, metabolism and health.

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.


Dairy Technology:
• 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 stakeholders
Food Supplements
After completing this module the student:
• can perform literature research with relation to functional foods, and is able to communicate the results in a structured report, as well as in an oral presentation.
• has knowledge and insight in the following subjects: vitamins, minerals, trace elements, bio actives, fibers, food supplements and functional foods, immunology of the intestine, microbiota, pre- and probiotics, food allergy and intolerance.

Aanvullende informatie

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 21 December 2018).


Two years study in Food Technology, Bioprocess Engineering, Chemical Engineering, Process Engineering or similar.


Dairy Technology
Presentations of the assignments are graded; average of all presentations. The theory from the lectures and presentations is tested at the end of the module during an oral assessment.

Dairy Health and Safety
Written exam, open and closed questions, individual, weights 3x Written report and oral presentation, group and individual, weights 4x.

Food Supplements
Theoretical exam: scale 1-10, (0,1Int – 5,5 pass)
Literature research report and presentation will each be graded separately 1-10, (0,1Int – 5,5 pass) both grades will be averaged if grades are >5,5.

Rating Scale:

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)
Food Supplements: 0-10 (0,1 Int - 5,5 gesl)


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.)

Food Supplements:
Campbell’s Biology 10th edition (Reece et al.) , power points and other provided material


Dairy Technology
50% of this minor; 25 % lectures, the rest preparation presentations and self-study.

Dairy Health and Safety
A: Theoretical part; Lectures 18 hrs - Self-study 50 hrs - Preparation for exam  8 hrs - Exam 4 hrs
B: Literature study; Meetings/discussions 20 hrs - Literature study 10 hrs - Plan of approach 10 hrs -Report 30 hrs - Preparation/presentation 8 hrs

Food Supplements
Part A: lectures and theoretical exam (weight 3: total time spent ~84 hours)
Part B: literature research report and presentation (weight 4: total time spent:~112)