141245

Dairy Product Technology

An immersive study of the manufacture of dairy food products, including butter, UHT creams, yogurt, cream cheese and ice cream. Emphasis will be given to the role of formulation-process interactions in defining product properties, notably the functional role of dairy ingredients in related foods. Practical considerations for the characterisation of dairy foods in determining quality, safety and shelf life will also be explored.

Course code

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

141245

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).

200-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 internet connection is required.

Attendance at all laboratory 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.

General progression requirements

You must complete at least 45 credits from 100-level before enrolling in 200-level courses.

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 integration of processing operations used in the manufacture of dairy food products.
  • 2 Analyse how formulation-process interactions determine product material, sensory and physical properties of foods.
  • 3 Explain how dairy ingredients actively contribute to the properties and quality of dairy foods.
  • 4 Apply appropriate methodologies for analysis of dairy product for evaluation of product quality and safety.

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 20%
Written Assignment 1 3 4 30%
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.