141746

Dairy Products Technology

Case studies in which the technology and control of the manufacture of appropriate dairy ingredients and products such as cheese, butter, milk powder, casein and whey protein are examined. A practical course.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.

141746

Level

The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).

700-level

Credits

Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.

30

Subject

Food Technology

Course planning information

Course notes

Attendance at all classes and practical sessions will be compulsory; completion of all assignments.

Corequisite courses

Complete at the same time

You need to complete the corequisite course or courses listed above at the same time as doing this one.

General progression requirements

You may enrol in a postgraduate course (that is a 700-, 800- or 900-level course) if you meet the prerequisites for that course and have been admitted to a qualification which lists the course in its schedule.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Apply a working knowledge of the underlying principles of the technical processes and practices in the manufacture of a range of products in the dairy industry, including an understanding of product applications.
  • 2 Apply milkfat technology in dairy product development including formulation and processing.
  • 3 Apply accrued knowledge of dairy protein systems; their chemistry, structure and function, to the processing and structuring of protein in dairy products, from powders to processed dairy foods.
  • 4 Apply technical competence in the manufacture of cheese systems, drawing from understanding the role of processing, formulation, biochemistry and microbiology.
  • 5 Apply a working knowledge of the processing and utilization of ingredient systems in the production of manufactured foods and in the development of UHT products.
  • 6 Utilise interpersonal skills, teamwork and personal development appropriately within a working environment.

Learning outcomes can change before the start of the semester you are studying the course in.

Assessments

Assessment Learning outcomes assessed Weighting
Portfolio 1 2 6 20%
Portfolio 1 3 6 20%
Portfolio 1 3 6 20%
Portfolio 1 4 6 25%
Portfolio 1 5 6 15%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
Participation
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Portfolio
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Simulation
Technology-based or experience-based simulations.
Test
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.

Textbooks needed

There are no set texts for this course.