|
1. |
To acquaint student with the different technological methods for the manufacture and preservation of milk and its products and its scientific basics. |
|
2. |
To acquaint student with the types of starters used in production of dairy products and fermented milk. |
|
3. |
To acquaint student with pathogenic microorganisms, spoilage of milk and how to limit their growth. |
|
4. |
The student should be familiar with the hygienic conditions of dairy industries. |
|
5. |
The student should be familiar with the methods of analyzing and evaluating milk and its products. |
(Mental skills)
|
1. |
The student analyses and evaluates information in field of dairy sciences and used as standard to solve problems. |
|
2. |
The student should link between different knowledge to solve professional problems. |
|
3. |
The student should assess the risks in professional practices in dairy sciences field. |
|
4. |
The student should design and conduct experiments to reach a logical conclusion to solve basic manufacturing problems. |
|
5. |
The student should collect evidence to explain phenomena and assess risks. |
(Practical & professional skills)
|
1. |
The student should master the basic and modern skills in the field of dairy science. |
|
2. |
The student should be able to write and evaluate professional reports. |
|
3. |
The student should identify the problems of storing dairy products and the causes resulting from manufacturing processes. |
|
4. |
The student should control spoilage processes that occur to raw milk and dairy products. |
|
5. |
The student should judge and evaluate milk and dairy products physically, chemically and microbiologically. |
(Generic and transferable skills)
|
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 (8) |
|
Second assessment |
Oral exam |
unspecified |
10 |
10% |
end of the semester (16) |
|
Third assessment |
A written exam for practical lessons with a laboratory experiment |
Two hours |
20 |
20% |
end of the semester (15) |
|
Fourth assessment |
Written exam |
Three hours |
50 |
50% |
end of the semester (16) |
|
Total |
100 Score |
100% |
|
||
References:- 1. Modern Food Microbiology . 2. Dairy Microbiology Handbook . 3. Dairy Processing Handbook . 4. Foodborne Microbial Pathogens. | ||||