FDSC 414Science and Technology of Dairy Foods

3 credits · Food Science · Penn State

Investigate the physical and chemical behavior of dairy-based raw materials and ingredients, with emphasis on parameters influencing finished product specifications. FD SC 414 Science and Technology of Dairy Foods (3)FD SC 414 provides students with information about the composition, properties and physiochemical aspects of milk and milk products and an understanding of the changes that occur in milk during processing into a variety of dairy products. Laboratory exercises are held weekly and complement the topic being addressed in lecture. A semester-long group project is conducted during the course to help students integrate knowledge gained throughout the Food Science Curriculum. The project focuses on a "real life" product development problem and requires students to develop problem statements, design experiments, design formula and processing schemes, obtain ingredients and actually manufacture a product. Time is allotted in the laboratory schedule for some group activities; other are scheduled outside of class.