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HU Credits:
1
Degree/Cycle:
2nd degree (Master)
Responsible Department:
Biochemistry, Food Science and Nutrition
Semester:
1st Semester
Teaching Languages:
Hebrew
Campus:
Rehovot
Course/Module Coordinator:
Dr.Kobi Meiri
Coordinator Office Hours:
By appointment
Teaching Staff:
Dr. Kobi Meiri
Course/Module description:
Chemistry of milk chemical composition and seasonal changes. Operating units and processes in the dairy industry. Manufacturing processes in the dairy industry: products with a neutral pH, starters principles of action and implementation, pickled products. Advanced technologies in the dairy industry: membrane processes, Byproducts of the milk industry, the production processes of advanced materials. What is interesting to know how this is done - analytics in milk and milk products. Research and development in the dairy industry practice.
Course/Module aims:
To teach term and processes in dairy industry
Learning outcomes - On successful completion of this module, students should be able to:
Recognize chemical content of milk
Describe process of dairy production
Identify advanced technologies in milk porduction
Decide towards being a food technologist in the production of milk and our products
Attendance requirements(%):
100
Teaching arrangement and method of instruction:
Lectures
Course/Module Content:
The chemistry of milk
Engineering operation units
Manufacturing processes
Advanced technologies in the dairy industry
Analytical methods
Research and development practice
Required Reading:
Appears in presentations
Additional Reading Material:
Appears in presentations
Grading Scheme :
Written / Oral / Practical Exam 100 %
Additional information:
None
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