141140

Dairy Chemistry

An introduction to milk composition, the underlying chemistry of milk constituents and their properties in dairy ingredients and products. The effects of processing on the chemical properties of milk components, including deleterious reactions impacting milk quality will also be considered.

Course code

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

141140

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).

100-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.

15

Subject

Food Technology

Course planning information

Course notes

This course is available only to students enrolled in the Diploma in Dairy Technology. A reliable broadband connection is required.

Attendance at all lab classes is compulsory. All assessments are compulsory, and students must achieve at least 40% in the online examination to be eligible to pass the course.

Expected prior learning

Employment in the dairy industry is required for enrolment.

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 Describe the composition, structure and properties of the major constituents of milk.
  • 2 Summarise the key factors influencing milk composition, quality and functionality.
  • 3 Explain the role of processing on the properties and quality on milk components, ingredients and food materials.
  • 4 Identify the main chemical and/or biochemical reactions responsible for loss of milk quality, and evaluate approaches for mitigating such effects.

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

Assessments

Assessment Learning outcomes assessed Weighting
Test 1 2 3 4 20%
Written Assignment 3 4 30%
Exam College/GRS-based (not centrally scheduled) 1 2 3 4 50%
Participation 4 0%

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.

Course delivery details

No offerings available

There are currently no offerings available for this course. Search for a different course.