FDSC 4250 - Unit Operations and Dairy Foods Processing

Spring. 2-3 credits, variable. (2 credits for lecture only and 3 credits for lecture and lab.) Letter grades only.

Prerequisite: FDSC 4210, FDSC 4180, or permission of instructor. The lab component is mandatory for Food Science majors in the Food Science option, and it will accommodate other students based on availability of places.

C. I. Moraru.

Combined lecture-laboratory course focusing on principles and practices fundamental to dairy foods processing. The first part deals with the main unit operations used in dairy processing and food processing in general (pasteurization, sterilization, centrifugal separation, homogenization, membrane separation, concentration, drying); the second part focuses on the science and technology that underpin the manufacture of dairy products (fluid milk, milk powder, ice cream, butter, cheese) and dairy ingredients. Laboratories are conducted in a food processing pilot plant facility, where students gain hands-on experience in operating food/dairy processing pilot scale equipment. One field trip to a dairy plant is also scheduled during the semester.