Syllabus academic year 2008/2009
(Created 2008-07-17.)

Higher education credits: 7,5. Grading scale: TH. Level: G2 (First level). Language of instruction: The course might be given in English. Optional for: B5lm. Course coordinator: Marie Paulsson,, Livsmedelsteknik. The number of participants is limited to 8 Selection criteria: Credits remaining to the degree. Assessment: The course involves lectures, laboratory experiments and industrial study visits. The course in an intensive course. The course is also given as a commissioned education. Written examination. Home page:

The aim of the course is to give scientific background and dundamental knowledge of traditional and new technological processes within the dairy industry.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

Judgement and approach
For a passing grade the student must


Walstra, P; J.T.M. and Geurts, T.J. Dairy Science and Technology. CRC, Taylor and Francis, 2nd edition, 2006. ISBN 0824727630.
Dairy processing handbook, Tetra Pak, ISBN 9163134276.
Hand outs.