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INTRODUCTION

INTRODUCTION. SYLLABUS OF DAIRY PROCESSING TECHNOLOGY 2012/2013. Lecurers. Inneke Hantoro , STP, MSc. (Inne) - Course Coordinator inneke.hantoro@yahoo.com Dr. A. Rika Pratiwi, MSi. (Rik). Rules. Please come to the class on time. No students are allowed come after 15 min.

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INTRODUCTION

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  1. INTRODUCTION SYLLABUS OF DAIRY PROCESSING TECHNOLOGY 2012/2013

  2. Lecurers • Inneke Hantoro, STP, MSc. (Inne) - Course Coordinator inneke.hantoro@yahoo.com • Dr. A. Rika Pratiwi, MSi. (Rik)

  3. Rules • Please come to the class on time. No students are allowed come after 15 min. • Please do not take phone call, SMS, BBM, etc. Switch off your cellular phone! • Please do not wander in and out the room, or carry on conversations with your friends. (It’s distracting to students who want to be here and are trying to learn).

  4. Course Description • This course will discuss the components and properties of milk, the characteristics of milk, and processing technology of various dairy products.

  5. Course Goals At the conclusion of this course, students will be able: • to exhibit the basic knowledge on the composition of milk; characteristics of milk and dairy products; and some factors that can influence the quality of milk and dairy products. • to understand the variety of dairy products and to be able to describe processing technology for consumer milk, fermented milk, butter and spread, cream products, cheeses and milk protein based products. • to be able to produce dairy products and be able to understand their chemical and microbiological properties.

  6. Activities • Lecture • Class discussion • Group assignment • Group presentation • Exams and Quizzes • Practical (will be graded separately)

  7. Grading Scale • Group assignment : 20% • Group presentation : 10% • Mid-exam : 30% • Final exam : 30% • Quiz : 10% Regarding the final grade, this course will also consider the active participation of students in class discussion.

  8. Reading Materials • Walstra, P., J. T. M. Wouster, & T. J. Geurts. 2006 . Dairy Science and Technology 2nd Ed. CRC Press. Boca Raton. • Tamime, A. Y. (Ed). 2009. Dairy Fats and Related Products. Blackwell Publishing Ltd. UK. • Bylund Gosta. Dairy Processing Handbook. Tetra Pak.

  9. Assignments • The assignment will be done in group (4 students/ group). • Every group will submit 3 papers about different topics: • Liquid milk products OR fermented milk (submitted 26 Apr 2013) • Cheeses OR Concentrated Milk (submitted 24 May 2013) • Cream products OR Butter & spreads (submitted 24 Jun 2013) • Each group may select a particular product from each topic, which can be found in market.

  10. Assignments • Describe about the products, the history, and the knowledge related to the processing in maximum 5 pages (excluding the cover). Don’t forget to put the photo of the product in your paper! The photo must be the original version of your personal documentation! • The references used must be taken from text books, journals and other scientific articles. Blogs or other irrelevant sources are prohibited. • In every presentation session, 8 groups will be selected randomly to do the presentation. The selected groups must bring the samples to be shown during the presentation.

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