About this course

The course is under revision. It will only be 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.

Learning outcome

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.

  • Learning activities

    Lectures

    Practical assignments

    Litterature study

  • Teaching support

    Presence and accesibility during office hours, via e-mail (anne-grethe.johansen@nmbu.no) and Canvas.

    Reviews of laboratory journals and excercises.

  • Syllabus

    Selcted chapters from:

    • Paul L. H. McSweeney, James A. O'Mahony (Eds). Advanced Dairy Chemistry (2016).
    • Pieter Walstra, Jan T.M. Wouters, T.J. Geurts (Eds) Dairy Science and Technology- 2.nd ed. 1999.
    • Hilton C. Deeth and Nidhi Bansal. (Eds) Whey Protein From Milk to Medicine. 2019.
    • Marcel Paques and Cordula Lindner (Eds). Lactose Evolutionary Role, Health Effects, and Applications. 2019.

    In addition, relevant papers uploaded in Canvas by the individual lecturer.

  • Prerequisites

    • Knowledge of milk as a raw material and milk processing equivalent to MVI273.
    • Knowledge of food chemistry equivalent to MVI202 / MVI202.
    • Knowledge of the production of major dairy products equivalent to MVI383A Dairy technology

  • Recommended prerequisites

    MVI385 Product development

    MVI361 Unit Operations

  • Assessment method

    Written essay on a given topic, followed by an oral presentation (100%)

    Assignment Karakterregel: Letter grades

  • About use of AI

    Litterature review K2: Specify the use of AI. The use of AI is permitted, but must be in line with the guidelines for the use of artificial intelligence (AI) at NMBU.

    AI can be used for idea generation, language checking and to help with popular science content generation.

    The use of AI must be described with a brief explanation of which programs the students have used and how the program is used in the text (in materials and methods). Students are responsible for the final content of the text after completing the language check.

    KI cannot be used as a reference. Explain what kind of references have been found using KI (do not refer if you have not read).

    Descriptions of AI-category codes.

  • Examiner scheme

    Internal examiner evaluates the written assignment and the oral presentation.

    An external examiner must approve the evaluation arrangements for the course.

  • Mandatory activity

    Practical/demonstration.

  • Notes

    If less than 5 students, the course will be cancelled.

  • Teaching hours

    Weekly lectures of 2h each. No lectures in the weeks when litterature essay is given. One 2h demonstration/practical will be given during the semester. Lectures will be given by teachers at the faculty, and external teachers from the industry.

  • Preferential right

    M-MATVIT

  • Admission requirements

    Special requirements in Science.