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| ALIM0009-1 | Dairy science
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| Duration : | 12h Th, 9h Pr, 3h FT |
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| Credits/ECTS : |
| Master in Agricultural Bioengineering, Professional Focus, 1st year | | Premier quadrimestre | | 2 |
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| Master in Agricultural Bioengineering, Professional Focus, 2nd year | | Premier quadrimestre | | 2 |
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| Master in Chemistry and Bio-industries, Professional Focus, 2nd year | | Premier quadrimestre | | 2 |
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| Master in Environmental Bioengineering, Professional Focus, 1st year | | Premier quadrimestre | | 2 |
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| Master in Forests and Natural Areas, Professional Focus, 1st year | | Premier quadrimestre | | 2 |
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| Holder(s) : | N... |
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| Substitute(s) : | Marianne Sindic |
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| Language : | Langue française |
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| Course contents : | Milk structure an composition.
Milk quality.
Milk collection and on-farm handling.
Cleaning and disinfection in dairy industry.
Milk microbiology.
Dairy products and their making technologies. |
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| Course objective : | To illustrate across the example of the dairy industry the quality aspects in relation to the technology in food industries and the strict relationship between food technology and raw material properties.
After completing the course the student is expected to
At the end of the formation, on the basis of "milk" module example, the students will have to be able to establish the relations between the raw agricultural materials production and the constraints linked to an optimal valorization of these products by downstream industries. |
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| Prerequisites : | -- TA202 - Techniques of food preparation and preservation |
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| Organization : | Lectures : 12h
Practical Works : 9h
Field-study trip and visits : 3h |
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| Written notes : | Notes :
Alais Sciences du lait, principes des techniques laitières Sep., 1975, 807 pages. |
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| Assessment : | Oral examination (100%) |
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| Contacts : | Sindic, Marianne (Chargée de cours)
Technologie des Industries agro-alimentaires
081 62 23 04
sindic.m@fsagx.ac.be |
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