. |
To acquaint student with procedures for collecting milk samples for physical and chemical examination of milk, composition and factors affecting it. |
|
2. |
To acquaint student with the scientific methods for detecting milk adulteration. |
|
3. |
To acquaint student with normal and abnormal fermentation of milk, hygienic and quality milk production as well as source of milk contamination. |
|
4. |
To acquaint student with the methods of producing pasteurized milk and long-life milk and the factors affecting their shelf-life, as well as to identify and understand the efficiency of these methods. |
|
5. |
To acquaint student with milk borne diseases and food poisoning. |
|
1. |
To explain and suggest solutions for problems may face different dairy products. |
|
2. |
To link information and use it to create and improve other dairy products. |
|
3. |
To determine the suitability of chemical composition of milk in manufacturing certain dairy products. |
|
4. |
To describe and analyse the laboratory results. |
|
5. |
To compare and determine relation between milk composition and its physical-chemical properties. |
|
1. |
The student uses information and knowledge obtained about milk composition to solve problems and obstacles facing dairy industries and dairy products. |
| 2. | The student should apply all advanced and modern methods to detect milk composition and determine the factors affecting it. |
|
3. |
The student detects milk adulteration. |
|
4. |
The student should be able to write daily and monthly laboratory reports for all sample results. |
|
5. |
The student should determine the quality and safety of dairy products in terms of physical, chemical and microbial aspects, and ensure they meet local and international standards. |
|
1. |
The student should be able to use modern technology. |
|
2. |
The student should be able to solve problems. |
|
3. |
The student should be able to communicate written and oral. |
|
4. |
The student should be able to work in a team. |
|
5. |
The student should be able to use information technology for development to serve the development of professional practice in dairy field. |
Teaching and learning methods
1. Theoretical lectures and practical lessons supported by tables, drawings and pictures by using Data Show Projector.
2. The theoretical and practical notes of the course.
3. Library of Faculty of Veterinary Medicine.
4. Office hours with faculty staff member.
5. Using the international information network (internet).
6. Case studies and discussion panels.
Methods of assessments
|
Evaluation number |
Evaluation methods |
Evaluation period |
Evaluation weight |
Percentage |
Evaluation date (week) |
|
First assessment |
Written exam |
One hour |
20 |
20% |
mid-semester (7) |
|
Second assessment |
Oral exam |
unspecified |
10 |
10% |
end of the semester (14) |
|
Third assessment |
A written exam for practical lessons with a laboratory experiment |
Two hours |
20 |
20% |
end of the semester (14) |
|
Fourth assessment |
Written exam |
Three hours |
50 |
50% |
end of the semester (14) |
|
Total |
100 Score |
100% |
|
||
References:-
1. Modern Food Microbiology .
2. Dairy Microbiology Handbook .
3. Dairy Processing Handbook .
4. Foodborne Microbial Pathogens.