MVI386 Practical Dairy Technology

Credits (ECTS):5

Course responsible:Siv Borghild Skeie

Campus / Online:Taught campus Ås

Teaching language:Norsk, engelsk

Limits of class size:15

Course frequency:Yearly

Nominal workload:Total workload is 125 hours, of which 100 hours is used in the laboratory/pilot plant, and the remaining 25 is used for journal writing.

Teaching and exam period:January block

About this course

Practical course in dairy technology, in which the students do practical experiments in the Dairy Pilot Plant. Focus on how various technological factors influence the quality of fermented dairy products. Products will vary from year to year, e. g. fermented milk, yoghurt, Cottage Cheese, Quark, Feta, Mozarella and ripened cheese. A practical product development will also be done, where the students work on a topic related to development of dairy products, preferably from a sustainability perspective.

Learning outcome

KNOWLEDGE: The students will gain knowledge and get a deeper understanding of the production of dairy products, such as fermented milk products and different cheese varieties.

SKILLS: The students should be able to develop process lines for production of these products with the use of novel technology and equipment, preferably in a sustainability context. The students should be able to evaluate the effect of different technologies on the quality of dairy products and their food safety. The students should be able to write a journal according to international standards for scientific publishing.

GENERAL COMPETENCE: To be able to use knowledge and skills independently within dairy science and technology in different situations through cooperation with others, responsibility and ability to critical reflection.

Learning activities
The course is given in the January block as a practical in KBMs pilot plant and laboratories. The students will work individually and in groups. Journals should be submitted from each topic, in line with international standards for scientific publishing.
Teaching support
The teachers will be available for the students according to a schedule given at the start of the course.
E-mail: siv.skeie@nmbu.no, anne-grethe.johansen@nmbu.no, davide.porcellato@nmbu.no,
Canvas.
Prerequisites
- MVI273 or equivalent.
- MVI383A or equivalent.
- STAT100 or equivalent.
Recommended prerequisites
MVI321 or equivalent.
Assessment method
Portfolio evaluation
Journals should be written after each practical. Each journal is graded. The product development practical is presented by the group and graded.
The final grade is the mean of grades given for the journals and the presantation.
The journals counts 2/3 and the presentation counts 1/3.

Assignment 1 Grading: Letter grades Assignment 2 Grading: Letter grades Oral exam Grading: Letter grades
Examiner scheme
An external examiner approves the practicals. An internal examiner evaluates the journals. The external examiner evaluates the product development presentations.
Mandatory activity
Practicals.
Teaching hours
Three weeks' intensive course in January:
- Planned practicals 80 hours
- Product development 40 hours
- Journal writing 30 hours
Preferential right
M-MATVIT
Admission requirements
Special Requirements in Science.