Program Overview

Program Overview

The MSc Programme in Food Science and Technology offers a comprehensive education in the field of dairy science and technology. The program includes a dairy internship, which provides students with hands-on experience in the dairy industry.

Program Structure

The program consists of two parts:

• Practical work at pilot scale at Kold College in Odense (2 weeks full time)
• Internships at dairy or related company (20 weeks)

Learning Outcomes

After completing the Dairy Internship, the student should be able to:

• Sum up with technical detail the various unit operations in milk processing and how they influence dairy product quality
• Report how dairy products are made
• Sum up how milk and dairy products are analysed
• Be able to describe on organization and work processes in a company
• Ability to assist in manufacture of dairy products by operating common production and associated equipment
• Perform the necessary calculations used in product standardization
• Apply theoretical knowledge gained and/or carry out measurements/experiments to solve concrete problems associated to processing and analysis of dairy products
• Discuss factors of importance for the quality of dairy products from milk production to finished products
• Document the results of the tasks performed in a company
• Work together with people with different educational backgrounds
• Argue coherently and critically evaluate within the framework of dairy processing

Program Requirements

To be eligible for the program, students must have secured an internship placement and have academic qualifications equivalent to a BSc degree.

Teaching and Learning Methods

The program includes exercises in Kold college, internship at dairy or related company, and active participation in the daily routine of the internship.

Assessment

The exam consists of three parts:

• An oral presentation at the end of the two weeks period at Kold college about one of the production processes
• An internship report from the introduction period including a plan for the remaining internship
• Presentation of the activities carried out during the internship All parts of the exam must be passed to pass the course.

Program Details

• Language: English
• Course code: NFOK20006U
• Credit: 30 ECTS
• Level: Full Degree Master
• Duration: 2 blocks (6 months)
• Placement: Block 1 And Block 2
• Schedule: 6 months (30 ECTS) and consists of two parts:
  • Practical work at pilot scale at Kold College in Odense (2 weeks full time)
  • Internships at dairy or related company (20 weeks)
• Course capacity: No limitation
• Study board: Study Board of Food, Human Nutrition and Sports
• Contracting department: Department of Food Science
• Contracting faculty: Faculty of Science
• Course Coordinators: Lilia Ahrné and Giovanni Barone

Workload

• Category:
  • Class Instruction: 96 hours
  • Preparation: 127 hours
  • Practical exercises: 96 hours
  • Practical Training: 444 hours
  • Project work: 60 hours
  • Exam: 1 hour
  • Total: 824 hours

Additional Information

This course is reserved for students in the MSc Programme Food Science and Technology who succeed in getting a dairy internship placement agreement with a company. Students who have completed the Dairy Internship and have obtained an MSc degree in Food Science and Technology with specialization in Dairy Science and Technology have the right to the title ‘Mejeriingeniør’.