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Code
SDARY
Delivery
Flexible
Level
6
Campus
Cork Road
Duration
2 months
Credits
10 ECTS
Next Intake
September 2021
Application Status
Opening June
Applications Closing
20 Aug 21
Fees
View Details
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This course is aimed at those intending to or already working in the dairy industry and was developed by WIT in consultation the Irish dairy industry with funding from the Wales Ireland Network for Scientific Skills (WINSS). The course will provide students with:

An understanding of a modern dairy enterprise including factors influencing milk quality and yield
Fundamentals of dairy production, processing and quality management
Knowledge on the principles and technologies used in dairy processing
Knowledge on the importance of working in an environment which operates under strict guidelines for production and quality outputs.

The course contains a blend of lectures, practical sessions, field trips, group work and independent study. Lectures will be employed to introduce the fundamentals of dairy production, processing and quality management. Laboratory practical sessions and field trips will highlight the principles and technologies used in dairy processing and will examine environmental pathogens associated with the dairy industry and the importance of hygiene and cleaning in place. Team work will also be included to aid in troubleshooting techniques.

Learning Outcomes

On successful completion of this module, students will be able to:

  • Describe the origins of milk, impact of sources on overall quality of end product produced and the issues/challenges facing farmers in milk production.
  • Evaluate core milk processing stages including pasteurization process and recognise the role of non-dairy ingredients in dairy manufacturing.
  • Evaluate and analyse milk constituents and illustrate an understanding of the range of milk products using milk or a derivative of milk.
  • Identify the role and function of quality control, quality assurance, quality auditing and in process testing in dairy processing.
  • Describe the significance of GMP as a pre-requisite to HACCP in the food industry, discuss the origins of HACCP and its basis as a Food Safety Management System.
  • Examine food and environmental pathogens associated with the dairy industry and the importance of hygiene and cleaning in place.
  • Discuss where effluent comes from and what is consists of and how it should be treated/disposed of with both relevant legislation and also company profitability in mind.

Cost 

The course fee is €500 

Assessment

Assessment Will be based on both continuous assessment (60%) and a final theory exam (40%). Continuous assessment will include in-class tests, laboratory reports and teamwork problem solving assignments.

Further Information

Please contact Dr. Karen Tambling ([email protected]), Department of Science for further information on when this course will next be offerred.

Entry Requirements

Leaving Certificate or equivalent; or mature student. Please see more information  on Entry Requirements in the Student Information  section.

Students graduating from the programme will have increased employment opportunities in the dairy science industry.

Contact

Course Leader
Karen Tambling
Dr. Karen Tambling
Lecturer in Microbiology/Biopharmaceutical Science
[email protected]

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