Courses

Course objectives: Students develop an understanding of the science and technology that underpins modern dairy foods processing and gain hands-on experience in the manufacture of safe, high quality dairy products ranging from pasteurized milk to cheese.

This graduate level course focuses on a fundamental and quantitative analyses of current and emerging techniques used in the processing of foods and related biological materials. Topics include thermal processes, extrusion, supercritical fluids processing, membrane separation, high-pressure processing, pulsed electric field processing, ultraviolet and pulsed light treatment. The course will be primarily based on a critical review of the recent scientific literature.