Dairy Science – Introduction

The Certificate in Introduction to Dairy Science course is a 10 credit, Level 6, Special Purpose Award. It is aimed at those intending to or already working in the dairy industry and was developed by WIT (funded by Wales Ireland Network for Scientific Skills (WINSS)) in consultation with major Irish dairy industries. The course will provide students with an understanding of a modern dairy enterprise including factors influencing milk quality and yield. Students will learn the fundamentals of dairy production, processing and quality management. Additionally, the course will provide students with knowledge on the principles and technologies used in dairy processing and the importance of working in an environment which operates under strict guidelines for production and quality outputs.

The course contains a blend of lectures, practical sessions, field trips, group work and independent study. Continuous assessment such as in-class tests, laboratory reports and teamwork problem solving assignments will be used.

Course Structure
On successful completion of this module, students will be able to:
Describe the origins of milk, impact of sources on overall quality of end product produced and the issues / challenges facing farmers in milk production.

Evaluate core milk processing stages including pasteurization process and recognise the role of non-dairy ingredients in dairy manufacturing.

Evaluate and analyse milk constituents and illustrate an understanding of the range of milk products using milk or a derivative of milk.

Identify the role and function of quality control, quality assurance, quality auditing and in process testing in dairy processing.

Describe the significance of GMP as a pre-requisite to HACCP in the food industry, discuss the origins of HACCP and its basis as a Food Safety Management System.

Examine food and environmental pathogens associated with the dairy industry and the importance of hygiene and cleaning in place.

Discuss where effluent comes from and what it consists of and how it should be treated / disposed of with both relevant legislation and also company profitability in mind.