Module: Advanced Dairy Food Chains

Module details

  • Module code

    3087
  • Module leader

    Christopher Brough
  • Module Level

    6
  • Module credits

    15
  • Min study time

    150 hours
  • Contact hrs

    27 hours
  • Teaching Period

    Semester 1

Module content

  • Nutritional composition and properties of milk (chemical, physio-chemical, microbiological and nutritional) and importance to product development.
  • Processes and factors involved with the processing and manufacture of milk and milk product for the fresh refrigerated liquid and ambient market [i.e. product type and market, heat treatment (drying) / shelf life attainment, separation technology (milk fat and concentration of milk solids), cleaning systems, storage, collection, distribution and factory organisation].
  • Public and animal health and environmental requirements for ensuring milk production and processing quality and hygiene are controlled (sampling and testing methods, microbiological safety, quality assessment and management tools, codes of practice, HACCP assessments, customer specifications) within the food chain.

Module outcomes

To achieve credit for this module, students must be able to:

  1. Review and critically evaluate the milk micro properties and processes involved in the milk collection, storage, distribution and in the processing and manufacture of fresh liquid and ambient milk markets and major dairy products.
  2. Appraise and relate milk and product sampling, testing, and quality assurance procedures and protocols to the factors involved in manufacturing major dairy products, e.g. food safety codes of practice and legislation, and market / customer specification.
  3. Critique and discuss the application of new technological innovations, scientific advancements, NPD’s and appreciate the wider global, societal and ethical attitudes of the consumer, producer, processor and retailer towards dairy products and dairy supply chain operations and management.

Assessment

Assessment Description Weighting
Coursework Literature review/synthesis paper 70%
Examination Unseen exam (2 hours) 30%

Key texts

Students should be familiar with the content of at least one of the following:

  • Early, R. (2000). The Technology of Dairy Products. John Wiley and Sons.
  • Robinson, R. (2002). Dairy Product Handbook: The Microbiology of Milk and Milk Products. John Wiley and Sons.
  • Robinson, R. (1996). Modern Dairy Technology: Advances in Milk Products. Kluwer Academic / Plenum Publishers.
  • Varnam, A. and Sutherland, J. (2001). Milk and Milk Products: Technology, Chemistry and Microbiology. Kluwer Academic / Plenum Publishers.
  • Van Der Meulen, B. and Van Der Velde, M. (2006). Food Safety Law in the European Union: An Introduction. Wageningen Academic Publishers.