This course is aimed at those intending to or already working in the dairy industry and was developed by SETU Waterford 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 will be delivered part time using a block approach. Students will be required to attend 2 or 3 days a week for 2 months between October and November.
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.
On successful completion of this module, students will be able to:
The course fee is €500
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.
Please contact Dr. Karen Tambling ([email protected]), Department of Science for further information on when this course will next be offerred.
Students graduating from the programme will have increased employment opportunities in the dairy science industry.