Syllabus academic year 2011/2012
(Created 2011-09-01.)
Credits: 7,5. Grading scale: TH. Cycle: G2 (First Cycle). Main field: Technology. Language of instruction: The course might be given in English. Optional for: B4lm, MLIV1. Course coordinator: Professor Marie Paulsson,, Food Technology. Recommended prerequisits: KBK011, Biochemistry. The number of participants is limited to 16 Assessment: Written examination. The course involves lectures, laboratory experiments and industrial study visits. The course is an intensive course. The course is also given as a commissioned education. Home page:

The aim of the course is to give scientific background and fundamental knowledge of milk from a chemical physical and microbial point of view as well as an introduction to processes in 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