Joel Berard: Catalogue data in Spring Semester 2019
|Dr. Joel Berard
ETH Zürich, LFW C 13.1
|Environmental Systems Science
|J. Berard, C. Lacroix
|The course provides information on synthesis and composition of milk, and the effects of various factors. Furthermore, specific hygienic and microbial problems of milk and fermented milk products, as well as basics on processing of milk into dairy products will be presented and discussed. The course is conceptually oriented towards the agri-food chain.
|Students attending this course get a comprehensive overview on milk and important milk products both from an agricultural and a food science perspective. In this way they earn competence at this borderline which is a pre-requisite for an efficient collaboration between milk producers, processors and consumers.
|Topics (contact hours)
- Milk synthesis and composition (Joel Berard): 6 h
- Milk processing and hygienic aspects of milk and milk products (Christophe Lacroix): 6 h
Total contact hours: 12 h
Self-study within semester: 16 h (especially preparation for the examination)
|Documentations, links and other materials will be provided by each lecturer at the start of his part of the course. Additionally, an extensive German documentation for the part of Joel Berard can be downloaded via Moodle in "Kurs Nutztierwissenschaften". The access code will be communicated during the course.
|Information on books and other references will be communicated during the course.
|Prerequisites / Notice
|A special point for this course is that it is taught by professors from food and agricultural sciences and is aimed to integrate both fields and provide a clear illustration of this important duality for the production of high quality, and safe dairy food.
This course is a core element of the Minor in Food Quality and Safety for students of the Master in Agroecosystem Science. It is optional (i) in the Major of Animal Science, (ii) for students selecting Majors in Crop Science or Food & Resource Economics. No specific qualification is demanded to attend the course.
Performance control is done by a final written examination of 60 min duration of the open-books type (all paper files can be brought and used).