Course Descriptions

DSCI 501: Dairy Chemistry

Composition, structure/functional relationships and properties of milk, milk components and products. Physical, chemical and biochemical changes that occur during processing, storage and use of milk and milk components. Chemical, physical, functional and nutritional properties of milk components.

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DSCI 502: Dairy Chemistry Laboratory

Objective measurements, analysis and isolation of milk components. Experimental demonstration of chemical and physical reactions of milk components during typical processing conditions.

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DSCI 510: Dairy Foods Issues and Practices

Contemporary issues in the dairy foods and allied industries. Consumer, political, environmental, regulatory, producer, technological, scientific, and economic considerations critical to future industry leaders. Required field trips to the dairy foods processing industry in California.

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DSCI 520: Dairy Processing and Manufacturing I

Principles of unit operations involving heat and mass transfer including pasteurization and related thermal processes, centrifugal seperation, concentration processes, churning and related high shear extrusion, fractionation processes, freezing, and drying technologies. Pneumatic and mechanical devices and systems.

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DSCI 521: Dairy Processing and Manufacturing II

Application of unit operations into process systems for the efficient manufacture of fluid milk products, cream, butter, and concentrated milk. Process variables and their control, system integration. Use of processes to manipulate physical and chemical properties to influence product quality.

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DSCI 524: Dairy Processing and Manufacturing III

Application of unit operations into process systems for the efficient manufacture of fermented milks, cheese, frozen desserts, and dried milk and whey products. Process variables and their control, system integration of these products.

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DSCI 535: Dairy Ingredients Functionality

Identification and industrial use of functional milk fractions. Physical, chemical, and sensory properties of milk fractions. Objective and sensory measurements of milk ingredients as used in food and beverage products.

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DSCI 540: Dairy Microbiology

Raw milk microbiological principles pasteurization and microorganisms in dairy foods safety, microbiological analysis of dairy products, fermented milks and cheese, starters and probiotics, commercial practices and sources of information for regulation on microbiological aspects of dairy foods

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DSCI 541: Quality Assurance, Quality Control and Food Safety

Concepts and methodologies used in dairy industry and dairy food plants for assurance and control of the quality of finished product. Basis for understanding physical, chemical and microbiological methods as they apply to quality evaluation of dairy foods.

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DSCI 565: Industrial Plant Considerations for Sustainable Operations

Plant site selection considerations, project management, plant design and layout, management of productivity maintenance, plant improvement project selection criteria, working with regulatory environment, community relations, and personal safety for overall plant sustainability.

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DSCI 582: Dairy Processing and Problem Solving Experience

Dairy plant operation, processing experience and production team dynamics. Practical training and experience in dairy plant operations to allow effecient, safe and sanitary processing of dairy products manufacture in a team environment.

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