FDSC 4250

Food Processing B: Dairy Processing and Emerging Technologies

Course Description

Course information provided by the Courses of Study 2019-2020.

Combined lecture-laboratory course focusing on principles and practices fundamental to dairy foods processing. The first part deals with the main unit operations used in dairy processing and food processing in general (pasteurization, sterilization, centrifugal separation, homogenization, membrane separation, concentration, drying); the second part focuses on the science and technology that underpin the manufacture of dairy products (fluid milk, milk powder, ice cream, butter, cheese) and dairy ingredients. Laboratories are conducted in a food processing pilot plant facility, where students gain hands-on experience in operating food/dairy processing pilot scale equipment. One field trip to a dairy plant is also scheduled during the semester.

When Offered Spring.

Prerequisites/Corequisites Prerequisite: FDSC 4210, FDSC 4180, or permission of instructor.

Comments Two credits for lecture only and 3 credits for lecture and lab. The lab component is mandatory for Food Science majors in the Food Science option, and it will accommodate other students based on availability of places.

• Describe the unit operations used in dairy foods processing, their principles and underlying mechanisms of action
• Build and explain process flow diagrams and identify the appropriate processing equipment used to manufacture the main types of dairy products
• Apply mass and heat balances to dairy products manufacturing
• Identify and discuss critical current issues related to dairy foods processing, emerging technologies, and waste handling and processing in the food industry
• Communicate effectively on critical current issues related to dairy/food processing
• Conduct specific tests for assessing the quality of dairy products, collect and process data (Lab)
• Perform lab and pilot scale basic unit operations (Lab)

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