MVI387 Milkbased Ingredients

The course is only held provided enough available resources.

Processing and application of byproducts from the dairy industry. Typical byproducts from the dairy industry may be whey, buttermilk, permeate from filtration, waste milk, product waste.

Tailormade ingredients.

Knowledge

The students will gain knowledge about milkbased ingredients in relation to their application in various products is a central goal in the course. The students shall gain good theoretical knowledge of the various processing steps and processing lines for the manufacturing of milkbased ingredients.

Skills

On the basis of theoretical and practical experience, partly gained through exercises and experiments in the pilot plant for food manufacturing, the students shall understand the manufacturing processes of milkbased ingredients and factors affecting the quality properties of the products.

General competence

The course emphasises the conveyance of attitudes related to the importance of and possible uses for a food raw material such as milk, in that as much as possible of its components are used as food, in agreement with the Sustainable Development Goals towards 2030 from UN. In particular, goal nr. 12; Responsible Consumption and Production, and nr. 2; Zero Hunger.