Liquid and Fermented Dairy Products (5cr)

Objective

This course is part of the Dairy Products Manufacturing module. The student understands the overall processes of manufacturing liquid and fermented dairy products and can evaluate the effect of process steps and parameters on the quality of the final products using appropriate methods.

Assessment criteria, satisfactory (1)

The student recognizes the manufacturing methods of liquid and fermented dairy products and can describe their manufacturing steps. The student can solve basic computational tasks and problems related to processes.

Assessment criteria, good (3)

The student knows the most important manufacturing methods of liquid and fermented dairy products and understands the operation and manufacturing steps of the related processes. The student knows how to prepare and solve applicable computational basic tasks and problems of processes.

Assessment criteria, excellent (5)

The student knows how to apply and develop different manufacturing methods for liquid and fermented dairy products and knows how to manage processes in such a way that he understands the importance of the related activities in terms of the process. He knows how to prepare and solve applicable computational tasks and problems related to processes and justify his solutions.