FDSC40590 Milk and Dairy Products (O/L)

Academic Year 2023/2024

This module is for students taking the Graduate Diploma or MSc in Food, Nutrition and Health.

This course is designed to provide students with the knowledge skills required to function in the dairy sector. The course is divided into two sections the first deals, in detail, with the chemistry of milk constituents, in particular their interactions during storage and processing. The second section focuses on the flexibility of milk as a raw material for processing, covering the production of selected products of the Irish and international dairy industry with special emphasis on the impact of raw material and processing on final product quality.

The module will be delivered through the UCD Brightspace system and will consist of: a blend of on-line lectures during the trimester and autonomous learning

Students are not required to attend lectures at the UCD campus as part of the course. Students are expected to spend a total 125 hours workload during the trimester

How will student be assessed?
Assessment will be by a combination of periodic short on-line MCQs, a written assignment and a terminal examination.



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Curricular information is subject to change

Learning Outcomes:

On successful completion of this module student will be able to
• Describe in detail the chemistry of the milk system.
• Analyse the interactions of the various milk constituents during processing and storage.
• Describe the production of the major dairy products.
• Evaluate the impact of important factors, such as variation in raw material composition or variation in processing parameters, on final dairy product quality.

Indicative Module Content:

The subjet material is divided into different Learning Packages (LP) as follows:
Learning Package Lecture titles
LP1 Introduction Course outline and overview of dairy sector; Milk secretion, composition and colloidal nature; Milk salts; Variation in milk composition.
LP2 Milk Proteins The milk protein system; Casein: molecular properties; Casein micelles; Major whey proteins; Minor whey proteins and denaturation of milk protein.
LP3 Milk Lipids Milk fat composition; fatty acid distribution, melting properties, synthesis and secretion; The milk fat emulsion; Separation, homogenization and stability
LP4 Lactose Structure, mutarotation and solubility; Crystalisation of lactose in dairy products; Purification and uses of Lactose.
LP5 Minor milk constituents Vitamins and minerals in milk; Enzymes in milk
LP6 Dairy Products General principles of cheese making; Cheese curd production; Cheese ripening; Cheese varieties. Principles of yoghurt production; Post fermentation handling of yoghurt, cultured buttermilk production and other fermented milks. Butter manufacture; Physical properties of butter and the manufacture of mixed fat spreads.

Student Effort Hours: 
Student Effort Type Hours
Lectures

30

Specified Learning Activities

20

Autonomous Student Learning

70

Total

120

Approaches to Teaching and Learning:
Assessment comprises: two MCQ exams which test knowledge of the material covered in lectures ; an essay project which allows the students to demonstrate independent learning and scientific writing skills; a terminal 2h, on-line, written exam designed to test both knowledge of the topics and the ability to synthesise. 
Requirements, Exclusions and Recommendations

Not applicable to this module.


Module Requisites and Incompatibles
Pre-requisite:
FDSC40510 - Food Chemistry (O/L), FDSC40540 - Food Process Technology(O/L)


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Multiple Choice Questionnaire: Short Online MCQs, Unspecified n/a Alternative linear conversion grade scale 40% No

20

Examination: Online essay question exam 2 hour End of Trimester Exam No Standard conversion grade scale 40% No

55

Essay: Essay on a dairy topic 4,000 words, online submission through anti-plagiarism software. Week 10 n/a Standard conversion grade scale 40% No

25


Carry forward of passed components
No
 
Resit In Terminal Exam
Spring Yes - 2 Hour
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Online automated feedback

How will my Feedback be Delivered?

MCQ feedback is given during the test.

Name Role
Dr Fiona Lalor Tutor
Miss Hannah Rossiter Tutor
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 

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