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An introduction to the key engineering fundamentals relating to the manufacture of dairy ingredients and food products, providing an exploration of thermal, mechanical and energetic principles involved in the handling of milk streams, and the application of these as part of process design and plant operation.
Note(s): This course is available only to students enrolled in the Diploma in Dairy Technology. A reliable broadband internet connection is required.
|2020||Semester One non-standard||Distance|
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