Dairy Technology


Level: 7

Credits: 10

Module Leader: Dr. Ara Kanekanian

Assessment Type: Patchwork assessment 2500 words



This module is designed to enable the student to gain an understanding of the dairy industry in general from the primary producer to the processor. Understanding the technological and commercial issues related to the processing of liquid milk. To manufacture some dairy products and methods of processing, handling and their storage condition. To acquire the necessary theoretical & technical skills to apply them within industry. To assess the nutritional value of dairy products.


On completing the module, the student will be able to:

1. Demonstrate a knowledge of the technological and commercial principles underpinning the manufacture and processing of high quality dairy products and liquid milks

2. Work hygienically and safely in a dairy industry environment

3. Work effectively in a team to solve technological problems

4. Demonstrate an in-depth knowledge of quality assurance techniques commonly used

5. Demonstrate a detailed knowledge of the law relating to the composition, labelling and advertising of food and food products within this area sold for human consumption within the UK and the EU


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