DAIRY SCIENCE
| Title | ΤΕΧΝΟΛΟΓΙΑ ΓΑΛΑΚΤΟΣ / DAIRY SCIENCE |
| Code | Ν319Ε |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Winter |
| Common | Yes |
| Status | Active |
| Course ID | 420001914 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | Winter | - | 5 |
| EPISTĪMĪS KAI TECΗNOLOGIAS TROFIMŌN | Elective Course belonging to the selected specialization (Elective Specialization Course) | Winter | - | 5 |
| Academic Year | 2018 – 2019 |
| Class Period | Winter |
| Faculty Instructors |
|
| Instructors from Other Categories |
|
| Weekly Hours | 3 |
| Total Hours | 39 |
| Class ID | 600120045
|
Course Type 2016-2020
- Scientific Area
- Skills Development
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600120045
- At the Website of the School:
- eLearning (Moodle):
- Other: http://food-science.agro.auth.gr/GR/proptyxiaka/mathhmata/technologia-galaktos%20N319E.html
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
- Greek (Instruction, Examination)
- English (Examination)
Prerequisites
General Prerequisites
Physical Chemistry of Foods, Food Chemistry
Learning Outcomes
Upon completion of this course, students will be able to:
1. understand the physical-chemical and biochemical properties of milk
2. Identify the major milk constituents and their role (nutritional - functional)
3. Understand the major chemical reactions and physical properties of the milk constituents
4 Recognize the general aspects of milk processing and the changes induced by them
5. Analyse milk and milk products
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Adapt to new situations
- Make decisions
- Work autonomously
- Work in teams
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
1. Introduction: composition and structure, production and utilization of milk
2. Factors affecting the variability in milk composition and structure, sources of variability
3. Antibiotics-mastitis: effect on milk composition, cheese yield and Human health, testing for antibiotics
4. Nitrogen constituets of Milk: milk proteins, chemistry of proteins and nutritional aspects
5. Milk carbohydrates: chemical and physical properties of lactose, derivatives of lactose, nutritional aspects
6. Milk lipids: chemical and physical properties of milk fatty acids, structure of milk lipids, lipid oxidation, nutritional aspects
7. Milk salts: composition and partition among the colloidal and soluble phases, colloidal calcium phosphate, changes in milk salts equilibria induced by various treatments, nutritional aspects
8. Milk indigenous enzymes: characteristics and applications
9. Physical properties of milk: sensory characteristics, acidity, density, freezing point, thermal properties
10. Milk proccesing: cleaning and sanitation, standardisation, homogenisation, effect of cooling and freezing, membrane processes
11. Heat treatment of milk: physixochemical changes induced by heating, thermalization, low pasteurisation, high pasteurisation
12. Heat treatment of milk: sterilisation, U.H.T.- conventional (in-bottle) sterilisation. Shelf life of milk
Keywords
Milk constituents, Physicochemical properties, Milk processing
Educational Material Types
- Notes
- Slide presentations
- Interactive excersises
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Description
Using powerpoint and internet. Laboratory exercises.
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 26 | ✓ | |||
| Laboratory Work | 39 | ✓ | ✓ | ✓ | |
| Reading Assigment | 10 | ||||
| Written assigments | 25 | ✓ | ✓ | ||
| Exams | 40 | ✓ | ✓ | ✓ | |
| Total | 140 |
Student Assessment
Description
Written exams at the end of the semester (70% contribution on the final score)
Lab exams and practical reports (20% contribution on the final score)
Seminar oral Presentation (10% contribution on the final score)
Student Assessment methods
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Extended Answer Questions (Formative, Summative)
- Oral Exams (Formative, Summative)
- Performance / Staging (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
- Labortatory Assignment (Formative, Summative)
Bibliography
Course Bibliography (Eudoxus)
ΓΑΛΑΚΤΟΚΟΜΙΑ, Στυλιανός Καμιναρίδης, Γκόλφω Μοάτσου, Εκδόσεις Έμβρυο (κωδικός Εύδοξος: 726)
Additional bibliography for study
Dairy science and Technology, P. Walstra, J.T.M. Wouters, T.J. Geurts, CRC Press
Dairy chemistry and biochemistry, P.F. Foxand P.L.H. McSweeny, Blackie Academic & Professional
Last Update
27-01-2019
