Semester: 6 / Winter
Lectures/Classes: 30 / 30 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 1st cycle
Type of course: optional
Prerequisites: biochemistry, microbiology, mechanics science of food industry, food technology
Contact person: prof. dr hab. Józefa Chrzanowska jozefa.chrzanowska@upwr.edu.pl
Short description: Programm of the course covers topics related to characteristics of physicochemical properties of milk, its hygienic quality and processing in dairy industry (including technological processes of consumer milk, fermented milk drinks, butter, milk concentrates and variety of cheeses).
Full description: Composition and properties of milk, quality requirements and control. Thermal processes in dairy industry. Technological processes of liquid milk products, fermented milk drinks, concentrated and dried milk products; cream and butter; cheeses.
Bibliography: Milk and milk products, Varnam A.H., Sutherland J.P., Chapman and Hall, London 1992. Dairy chemistry and physics, Walstra, P., & Jenness, R. Chemical Publishing Company. 1984. Dairy Chemistry and Biochemistry, P. F. Fox T. Uniacke- Lowe, P. L. H. McSweeney, J. A. O’Mahony, Springer N.Y. Dordrecht, London 2015. Journals: Journal of Dairy Science
Learning outcomes: Knowledge At the end of the course the student: knows chemical composition and physical properties of raw milk and can describe thermal methods of milk preservation, can report technological processes of variety milk products processing in dairy industry, knows chemical composition and properties of dairy products such as fermented milks, milk concentrates, milk powder, butter and cheese. Skills: Student: determines chemical composition and physical properties of raw milk and evaluate quality of milk and recognizes its suitability for processing, makes calculations needed to normalize fat content in milk used in different technological processes, can design technological processes of main milk products and determines chemical composition of milk products. Social competence (attitudes): Student: appreciates importance of accuracy and precision in laboratory work in food analysis in respect of guarantee its safety for consumers, realizes importance of learning throughout life and understands the benefits of learning for personal and professional development, can work individually and in group and respects ethic s
Assessment methods and assessment criteria: Mean average of lecture (exam) and laboratory grades.

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