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| ALIM0009-1 | Dairy science
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| Duration : | 12h Th, 9h Pr, 3h FT |
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| Number of credits : |
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| Lecturer : | Marianne Sindic |
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Language(s) of instruction :
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| French language |
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Organisation and examination :
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| Teaching in the first semester, review in January |
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Course contents :
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| 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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Learning outcomes of the course :
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| 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 ,on the basis of "milk" module example, 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 and co-requisites/ Recommended optional programme components :
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| -- BIAA001-1 - Techniques of food preparation and preservation |
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Planned learning activities and teaching methods :
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Mode of delivery (face-to-face ; distance-learning) :
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| Lectures : 12h
Practical Works : 9h
Field-study trip and visits : 3h |
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Recommended or required readings :
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| Notes de cours + power-point Lait et produits laitiers, coord. F.M. Luquet
Tomes 1 et 2, Ed Lavoisier |
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Assessment methods and criteria :
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| Oral examination (100%) |
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Work placement(s) :
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Organizational remarks :
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Contacts :
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| Sindic Marianne (Professeur)
Unité Analyse, Qualité et Risques
Laboratoire Qualité et sécurité des produits agro-alimentaires
081 62 23 06
marianne.sindic@ulg.ac.be |
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