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Dairy TechnologyMinor
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Modulecode 

LVT4DYVN 

Minorname NL 

Zuiveltechnologie  

Minorname EN 

Dairy Technology  

Study programme 

Food Technology 

Competence(s) 

 

 

 

Nr. 

 

 

competence 

level

1 

investigate 

2 

2 

experiment 

2 

3 

develop 

2 

 

 

 

 

Learning outcomes 

 

The student: 

  • logically reproduces effects of processing on milk components in dairy products and in products where dairy ingredients are used; 

  • has knowledge about dairy technology and the industry related to milk components; 

  • applies root cause analyses of technical and technological problems related to dairy processing; 

  • is able to use dairy technology in similar processes outside the dairy industry, the  “horizontal expansion”; 

  • has knowledge about new developments in production processes used in the dairy industry and is able to apply them;  

  • has knowledge about simulation programs that are used for designing and optimization of production processes and is able to apply them; 

  • is able to clarify how a fermentation process works, which factors (additions, starter culture, process conditions) are able to influence this process, in what way the process is influenced by these factors; 

  • can write a research proposal and report; 

  • has gained knowledge about dairy products and their sustainable health and safety aspects; 

  • knows how to collect relevant information via interviews and literature research; 

  • is able to communicate research results to stake holders. 

Content 

 

The Netherlands are famous for their top quality dairy processes and products. To continue this unique position for the future, something has to happen. Current issues are, for example, worldwide shortage of dairy process technologists and the need for even more healthy ad sustainable dairy products. With this minor you can contribute to development of high quality dairy products feeding our world in the coming decades!  

Milk and dairy products are considered healthy nutrient-rich foods because they serve as good sources of calcium, vitamin D, protein as well as other essential nutrients. They provide phosphorus, potassium, magnesium and vitamins A, B12 and riboflavin. But on the other hand dairy products can give rise to e.g. cow protein allergy and lactose intolerance problems.  

Lectures are given on milk components and their characteristics, nutritional value and dairy processes from factory’s all over the world. Assignments must be carried out in groups of students from a selection of subjects from the lectures. These assignments can be done in the pilot plant or laboratory, can be about calculations and design, sustainability, company contact, literature research, health aspects or country. The results from these assignments will be presented by the students and discussed during the lectures to create an interactive learning environment. 

In workshops students will get knowledge about new developments in processes that are applied in dairy technology with respect to preservation, separation, concentration, drying and mild processing. In simulation programs the student will get knowledge about and skills to apply the programs. Groups of students design a production process applying new processes and using simulation programs to achieve an optimal design. Products and processes can be chosen, based on literature research about influences of additives on process circumstances and product properties, to apply in the pilot plant. Followed by applied research to investigate the replacement of starter cultures by other (concentration of) starter cultures and adjusting process parameters. In addition students perform a literature study on specific health aspects of dairy products and are able to communicate their findings. 

Majoreducation units  

  

Target groups* 

Students who have had two years of study in Food Technology, Bioprocess Engineering, Chemical Engineering or Process Engineering. 

Added value* 

Students which are eager to study dairy technology in all aspects and would like to work in the food (process) industry in general in the nearby future. 

Teaching methods and student workload 

 

  • lectures 

  • self study 

  • practical work 

  • workshops 

  • applied research 

  • presentations 

  • writing a research proposal 

  • reporting 

 

In total: 30 x 28 hours 

Rating scale 

Grade: (1-10, 0,1 increments) 

Assessments 

 

 

 

 

Assessments(1) 

Name: 

assessment Dairy technology 1 

Subjects: 

knowledge products and processes 

Type assessment: 

assessment 

 

Weight: 

Individual or group assessment 

individual 

 

 

Assemssment (2) 

Name: 

assessment Dairy Technology 2 

Subject: 

knowledge products and processes 

Type assessment: 

assessment 

Weight: 

Individual or group assessment 

individual 

 

 

Assessment(3)  

 

Name: 

experimental work 

Subjects: 

simulations, pilot plant 

Type assessment: 

observation , report, assessment 

Weight: 

Individual or group assessment 

individual 

 

 

Assessment(4)  

Name: 

development project  

Subject: 

process, product related to a design (simulation) and health impact  

Toetsvorm: 

report 

Weight: 

Individual or group assessment  

group 

 

 

Assessment(5 

 

Name: 

simulations 

Subjects: 

the quality of the process design, report, presentation and  

the individual student’s input and contribution 

Type assessment: 

case 

Weight: 

Individual or group assessment 

group 

 

 

Assessment(6 

Name: 

presentations 

Subjects: 

pilot plant or lab., can be about calculations, product and design, 

sustainability, company contact and literature research or country. 

Type assessment: 

presentation 

Weight: 

Individual or group assessment  

group 

 

 

 

 

 

Mandatory literature  

Introduction to food engineering (Singh and Heldman) 

Readers: small talk about milk (16041) and some technical dairy stuff (16040)  

Recommended: Walstra c.s., Dairy Science and Technology, ISBN 0-8247-2763-0, at repro shop VHL  

Further recommended literature can be found in the theme manual. 

Modulecategory 

x  NOA – No assessment: voor de toetsen van deze module kan niet in SIS worden ingeschreven (no registration via SIS) 

STD standard module 

Minorcoördinator 

Koos.devries@hvhl.nl  

Contacperson information request* 

koos.devries@hvhl.nl  

Language 

English

Credits

30 

Type of education* 

Full Time 

Offered in terms

Terms 3 and 4 

Start registration period* 

 

End registration period

 

Mandatory contact hours* 

Approximately 20 hours per week 

Entry requirements VHL-students 

Students who have had two years of study in Food Technology, Bioprocess Engineering, Chemical Engineering or Process Engineering. 

Entry requirements external students* 

Always contact with the minor coordinator in relation with the VHL-students requirements. 

Documents to be submitted before entry* 

No 

Capacity/ waiting list

No 

VoertaalEngels
Startmoment
03-02-2020Duur 1 semester
Contactpersoon JA de Vries (email: koos.devries@hvhl.nl)
Coordinerend onderdeelVan Hall Larenstein
WachtlijstNee
VoorinschrijvingNee
FaculteitAlgemeen
Examenprogramma
Zuiveltechnologie 2019
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