• Food Processing Technology
    • School of Agriculture & Biology
    • Credit. 3
    • FS327
    • Enroll
    • CURRENT
    • Spring , 2015
    • 1063
    • Course Description:
    • ( Exchange Programme )
    • Food processing is the transformation of edible raw materials and ingredients, by physical or chemical means into industrial food products. Food processing typically takes clean, harvested or culled crops or butchered animal products and processes these produce attractive, marketable and often long shelf-life manufactured food products.

      There are a variety of food products from the crops, animal products and fungi products. Based on local economy and local advantageous food industry, dairy and dairy products are chosen to be taught in this Food Processing Technology curriculum.

      Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother’s antibodies to the baby and can reduce the risk of many diseases in the baby. It also contains many other nutrients.

      As an agricultural product, milk is extracted from mammals during or soon after pregnancy and used as food for humans. Worldwide, dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows. India is the world's largest producer and consumer of milk, yet neither exports nor imports milk. New Zealand, the European Union's 28 member states, Australia, and the United States are the world's largest exporters of milk and milk products. China and Russia are the world's largest importers of milk and milk products. Throughout the world, there are more than 6 billion consumers of milk and milk products. Over 750 million people live within dairy farming households.
      In many cultures of the world, especially the Western world, humans continue to consume milk beyond infancy, using the milk of other animals (especially cattle, goats and sheep) as a food product. Initially, the ability to digest milk was limited to children as adults did not produce lactase, an enzyme necessary for digesting the lactose in milk. Milk was therefore converted to curd, cheese and other products to reduce the levels of lactose. Thousands of years ago, a chance mutation spread in human populations in Europe that enabled the production of lactase in adulthood. This allowed milk to be used as a new source of nutrition which could sustain populations when other food sources failed. Milk is processed into a variety of dairy products such as cream, butter, yogurt, kefir, ice cream, and cheese.

      Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additive and industrial products. The sugar lactose is found only in milk, forsythia flowers, and a few tropical shrubs. The enzyme needed to digest lactose, lactase, reaches its highest levels in the small intestines after birth and then begins a slow decline unless milk is consumed regularly. Raw milk collection, milk components and chemistry, liquid milk products, milk powder, condensed milk, fermented milk products, yogurts, cheese and their processing are discussed and taught in this course.
    • Course Syllabus:
    • After completing the course, students should:
      1. Acquire the knowledge of dairy and dairy products manufacturing.
      2. Have the ability to analysis and solve the practical problems.
      3. Have the professional techniques, abilities and eyesight.
      4. Learn literature researching and give a report with good presentation.
      5. Learn team work.
    • Schedule:
    • Topics / Credit hours / Teaching methodology / Tasks / Intended learning outcomes / Assessment methods

      1. Introduction Course kick off / 2 Credit hours / Lecture / Review classification of food industry / Get to know basic overview / In class Q&A
      2. Dairy primary production / 2 Credit hours / Lecture / Lecture / Compare the composition of milk from different types / Analysis and solve the question / Discussion
      3. Colostrum management strategies/ 2 Credit hours / Lecture / Reading materials / Get to know the physical properties / Quiz
      4. Casein micelles / 2 Credit hours / Lecture / Literature research / Can do basic professional report / Report
      5. Whey protein / 2 Credit hours / Lecture / Case study / Acquire the knowledge / Report
      6. Pasteurized milk products / 2 Credit hours / Lecture and Discussion / Investigate / Acquire the knowledge / Report
      7. Processing Flow Diagram / 2 Credit hours / Lecture / Reading Materials / Review the knowledge / Q&A
      8. Long life milk products / 2 Credit hours / Lecture / Investigate / Acquire the knowledge / Report
      9. UHT treatment / 2 Credit hours / Lecture / Investigate / Acquire the knowledge / Report
      10. Cultures and starters / 2 Credit hours / Lecture / Investigate / Acquire the knowledge / Report
      11. Yoghurt / 2 Credit hours / Lecture Case study / Compare different types of yoghurt / Professional Analysis / Debate
      12. Processing line and diagram / 2 Credit hours / Case study / Search the information / Know how to make yoghurt / Experiment
      13. The cheese products / 2 Credit hours / Lecture / Survey: Cheese in local market / research / Report
      14. Cheese processing line / 2 Credit hours / Lecture and Case study / Sensory evaluation / Get to know products / Report
      15. Condensed milk / 2 Credit hours / Lecture / Search information / Know how to make / Report
      16. Review and conclusion / 2 Credit hours / Lecture and Discussion
  • Reading list
  • Other Materials
  • Discussion
  • Homework download/submit
    • Sheng Yi
    • Associate Professor
    • Read more
    • Female
    • E-mail:
    • shengyi@sjtu.edu.cn
    • Profile
    • Sheng Yi, Associate Professor in Food Science and Technology Department.
  • Prerequisite Course:

    Food Chemistry, Food Engineering

  • Textbooks:

    Dairy Processing Handbook, by Tetra Pak Processing Systems AB
  • Grading:

    10% / Class attendance
    20% / Assignments
    70% / Final Exam
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