Study Guide

Objective

Upon completion of the course, the student will
- be able to evaluate the factors that affect the quality of dairy products
- be able to know how to build dairy products manufacturing processes
- be able to estimate the efficiency of the dairy processes
- be able to to explain the structure of international milk production and the main players

Content

Building block of dairy processing, designing process line, product manufacturing technologies, dairy processing automation, service systems, cleaning of dairy equipment and dairy effluent.

Materials

Bylund, G. (2023). Dairy processing handbook. Tetra Pak Processing Systems. Saatavissa: https://dairyprocessinghandbook.tetrapak.com/

Teaching methods

Attendance education
Online teaching
Laboratory exercises

Student workload

Presence education 22 h
Laboratory exercises 16 h
Independent studies

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Assessment criteria, good (3)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, excellent (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.

Assessment methods and criteria

Written exam

Assessment criteria, good (3)

The student has successfully completed the given tasks/assignments. The student can name the basic concepts and methods related to the topics to the satisfactory degree.

Assessment criteria, excellent (5)

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can combine the accumulated knowledge and skills with previous experiences in the subject.

Assessment criteria, approved/failed

The student has successfully completed the given tasks /assignments and has actively participated in the course. The student is familiar with the basic concepts and methods related to the topic and can apply new knowledge to different types of problems. The student can creatively combine the accumulated knowledge and skills with previous experiences in the subject and can justify his choices.

Qualifications

Food Processes
Food Technology