Dairy Science and Technology
Would you like to be a future expert in dairy technology?
Dairy products have a high nutritional value, and milk contains many unique chemical compounds, which can be used to add taste or structure to foods. Also, in the future dairy products will be important to a growing global population.
Danish dairies and related industries (ingredient companies, equipment manufacturers, instrument manufacturers, etc.) are major players on the international market. In a globalised world, a Master of Science (MSc) in Food Science and Technology with a specialisation in Dairy Technology will provide you with the opportunity to work in a key position in production, innovation or technical consultancy.
With a long tradition of offering dairy education at the highest international level in Denmark, the specialisation in dairy technology attracts a high number of international students.
You will learn about process technologies that convert raw milk into a variety of products. You will have an understanding of the whole production chain and in-depth knowledge of how the individual processes in the dairy affect the product and quality of the product. Globally there is an increasing focus on the production of sustainable food products, and one of the most efficient ways to obtain this is by reducing the use of resources and minimise the waste of the raw material.
Biotechnology is another important teaching area within dairy technology. It focuses on the use of starter cultures and enzymes to create the right products with minimal use of resources. You will get an insight into the underlying chemistry and obtain a deep understanding of the fermentation of foods. The programme also focuses on providing an in-depth insight into the formulation and production of dairy products, including the use of ingredients to achieve the right quality.
About the programme
You will be taught by leading scientists from the University of Copenhagen and from industry. Lectures and laboratory work are supplemented by pilot-scale practical experiments.
Most of the courses are compulsory, but you also have elective courses. As you can choose elective courses for 15 ECTS, you have the possibility of giving your education a personal touch by choosing courses in gastronomy, advanced spectroscopy or physical/chemical changes during storage.
Your thesis will address relevant subjects and may be in close collaboration with a on with a company. In addition, the close collaboration with industry through teaching, excursions and company visits will provide you with commercial insights and good opportunities for establishing a strong network.
It is mandatory to have an extra six month internship to emphasise the importance of practising your knowledge. If you already have participated in the dairy internship as part of your BSc, or if you already have completed the education as a dairy manager, dairy technologist or process technologist with dairy specialisation, you can apply for an exemption from the internship.
The internship is a combination of theoretical teaching at the University of Copenhagen and Kold College and 14 weeks internship at two different companies.
The specialisation can be structured in several ways, depending on whether the dairy internship will be a part of your MSc programme or not, and whether your study-start is in September or February.
Specialisation with Dairy Internship:
|Block 1||Block 2||Block 3||Block 4|
||Internship||Food Processing||Dairy Product Technology 1|
|Molecular and Functional Properties of Milk||Sustainable Innovation in Food Science|
|Year 2||Microbiology of Fermented Food and Beverages||Dairy Microbiology||Dairy Product Technology 2||Elective course|
|Food Quality Management and Control||Elective course||Elective course||Elective course|
Specialisation without Dairy Internship:
|Block 1||Block 2||Block 3||Block 4|
||Microbiology of Fermented Food and Beverages||Elective course||Food Processing||Dairy Product Technology 1|
|Food Quality Management and Control||Elective course||Molecular and Functional Properties of Milk||Dairy Microbiology|
|Year 2||Thesis||Dairy Product Technology 2||Elective course|
|Elective course||Sustainable Innovation in Food Science|
Examples of theses:
- New method for determining the fat content in whole milk powder
- Graininess in low-fat yoghurt
- Stability of acidified milk drinks
- Taste in low-fat cheese
Industry collaboration Danish dairies are very committed to the programme, and have, among other things, appointed a contact committee with industry representatives to ensure that the programme is solidly anchored in a practical, industrial reality and maintains a high academic level.
You will meet many lecturers from the industry during your studies, and there are several excursions and company visits.
Additionally, almost all theses are carried out in close collaboration with a company. Thereby ensuring that the cases you will be working on as a student are very relevant to the dairy industry.