[FSAN3115]

[Dairy Science and Technology]

College of Natural and Applied Sciences

Department of Food Science and Applied Nutrition

Course Outline
1st|2nd Semester 2023/2024
[CourseCode Course Name] Course Outline

Table of Contents
1. Course Information....................................................................................3
2. Instructor Information.................................................................................3
3. Course Overview.......................................................................................3
4. Course Objectives.....................................................................................4
5. Course Learning Outcomes.......................................................................4
6. Course Schedule and Instructional Method...............................................4
7. Assessment Tasks.................................................................................... 5
Feedback on Assessments...........................................................................5
8. Learning Resources..................................................................................6
Textbooks...................................................................................................6
References................................................................................................. 6
Online Resources.......................................................................................6
9. Grading Policy...........................................................................................6
Pass requirements......................................................................................6
10. Academic Integrity, Referencing and Plagiarism.....................................6
Academic Integrity......................................................................................6
Referencing................................................................................................ 7
Referencing Style.......................................................................................7

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[CourseCode Course Name] Course Outline

1. Course Information

Course Code [ FSAN3115]

Course Name [ Dairy Science and Technology ]
Year/Semester [3/I]
Academic Year 2023/2024
Pre-requisite(s) [ FSAN2041]
Co-requisite(s) [ FSAN2041]
Credit Hour / ECTS 3/5
Course schedule Lecture [day | time] : [venue]
Tutorial [day | time] : [venue]
Laboratory [day | time] : [venue]

2. Instructor Information

Course Coordinator
Name [Dr.Eskedar Getachew ]
E-mail [eskedar.getachew@aastu.edu.et
Telephone number [+251911475157]
<Optional>
Consultation hour [day xx:xx -xx:xx]
Office (Block/Room)

Course Instructor/s
Name [Tarike Erena ]
E-mail [Tariku.erena@aastu.edu.et
Telephone number [+251913069856]
<Optional>
Consultation hour [day Friday: 10:00 AM-12:00AM]
Office (Block/Room) [Block 71:Room:409]

<when there are more instructors teaching the course, you may add more tables as required>

3. Course Overview

[Dairy Science and Technology is an interdisciplinary field that encompasses the

study of milk production, processing, and the development of various dairy
products. This course provides a comprehensive understanding of the scientific
principles, technologies, and practices involved in the dairy industry. Students will
learn about the entire dairy production chain, from dairy animal management to

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[CourseCode Course Name] Course Outline

the processing and quality control of dairy products]

4. Course Objectives

[Dairy science and technology is a field that encompasses the production and
manufacturing of all dairy products as well as the machinery and methods
used in the dairy industry. The largest part of the food supply chain is, by far,
the dairy industry. This industry is an integral part of our food economy that
not only supplies consumers with many ready-to-eat products such as milk,
butter, and cheese but also produces many of the ingredients like milk powder
and condensed milk that are found in processed foods]

5. Course Learning Outcomes

< Discuss the historical development of dairy production in world, Africa and
Ethiopia
Describe good hygienic practice in dairy processing
Develop good manufacturing practice in dairy
Identify sources of milk contamination
Develop fermented dairy products such as (cheese, yoghurt, kefir, kumiss ice-
cream, UHT milk,
cream, butter, dried milk products) according to standards Processing.>

Up on successful completion of this course, students should be Program

able to: learning
outcomes
CLO 1 [Discuss the historical development of dairy [PLO 1&2]
production in world, Africa and Ethiopia]
CLO 2 [Describe good hygienic practice in dairy processing] [PLO 3,4,5]
CLO 3 [Describe good hygienic practice in dairy processing] [PLO 8 &]
CLO 4 [Identify sources of milk contamination] [PLO 10]

Graduate Attributes
PLO1  Definitions and terms
PLO7 Dairy products processing

PLO2 Problem Analysis PLO8 Preliminary treatments

PLO3  Physical PLO9 Heat treatments

properties,
Nutritional aspects,
Safety aspects and
bioactive
compounds
PLO4 Microbiological and PLO10 Fat rich products
Hygienic aspects of milk

PLO5 Milk/ casein

PLO6  Heat induced
coagulation

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6. Course Schedule and Instructional Method

<Explain how the course will be delivered. Is it a lecture, discussion, activity, project, or lab-based.
Include student learning time (SLT) and modes of delivery such as online or blended>
[This course consists of 4 hours of class contact hours. You are expected to take an
additional y hours of non class contact hours to complete assessments, readings and
exam preparation.]
<In the Learning and Teaching Activity column indicate the learning and teaching activities used in the
course (e.g. lectures, seminars, tutorials, studios, laboratory) and describe how you expect the students
to participate and learn in these various components, whether face-to-face, online or in blended learning
mode. Specify any learning activities that engage students in using resources and working on tasks,
creating experiences that lead them to achieve the course learning outcomes e.g. experiments,
research-integrated learning, problem/project based learning.>
Week Topic [Module] Learning and CLO
Teaching
Activity
Week 1 lectures,
 Definitions and terms
 Sources and production of milk seminars

Week 2  Physical properties, Nutritional lectures,

aspects, Safety aspects and bioactive seminars,
compounds
tutorials

Week 3  Microbiological and Hygienic aspects of lectures,

milk seminars
 Micro-organisms (MOs) of raw milk laboratory

Week 4  Introduction to MOs associated lectures,

to milk seminars
 Spoilage of milk and milk products
laboratory

Week 5  Pathogenic bacteria lectures,

seminars,

tutorials

Week 6 lectures,
 Milk casein
 Casein micelle seminars,

 Whey protein tutorials

Week 7 lectures,
 Enzymatic coagulation
 Heat induced coagulation seminars,

tutorials

Week 8 lectures,
 Acid induced coagulation

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seminars,
 Ethanol induced coagulation
 Age gellation of heated milk tutorials
Minerals and ionic equilibria

Week 9 • Dairy products processing lectures,

 Introduction to dairy products processing seminars,
 Preliminary treatments
tutorials

Week 10 lectures,
 Reception of milk
 Centrifugation seminars,

 Standardization tutorials

 Homogenization

Week 11 lectures,
 Heat treatments
 Pasteurization of milk seminars,

 Sterilization tutorials
 Ultra high temperature processing
(UHT-milk)

Week 12  Fermented products lectures,

 Yoghurt seminars
 Cheese
laboratory
 Cheese
 Whey and whey products
 Fat rich products

Week 13 lectures,
 Butter
 AMF (Anhydrous Milk Fat) seminars

 Ghee laboratory
 Concentrated and dried products
 Unsweetened condensed milk

 Sweetened condensed

Week 14 lectures,
 Dairy plant sanitation and principles
of HACCP seminars,

 Introduction to cleaning and sanitation tutorials

 The seven principles of
 HACCP

7. Assessment Tasks

No Assessment Method Weight Week Due CLO

Assessed

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1 [Quiz] 5% 3 1
2 [Assignment] 10% 5 2
3 [Laboratory] 10% 7 3.5
4 [Test 1] 10% 10 2
5 [Test 2] 15% 13 6
6 Final Exam 50% 16

Submission of Assessment Tasks

<Provide procedural advice for submitting work and indicate the policy on late submission, extension of
deadlines and special consideration.>
[Late project reports/assignments will result in a grade reduction of 10% per 24 hours
late (or portion thereof).]

Feedback on Assessments

<Sharing overall grade distributions or class statistics without revealing

individual student identities. This can give students an idea of how they
performed relative to their peers and provide context for their own assessment
results. In addition, schedule feedback sessions where they discuss the
assessments and provide personalized feedback to students. These sessions
can be held one-on-one or in a group setting, allowing students to ask
questions, seek clarification, and engage in a dialogue about their
performance.>

8. Learning Resources

Textbooks
1. [Walstra P, Walstra P, Wouters JT, Geurts TJ. Dairy science and technology. CRC
press; 2005 Sep 29.
2. Bake K. Handbook of milking and dairy processing technique. Handbook of milking
and dairy processing technique.. 2003.]
3. Food Production, Processing and Nutrition, Hand book.2004
4. Dairy Science and Technology Second Edition, Pieter Walstra Jan T. M.
Wouters Tom J. Geurts.2006.

References
1. [ Dhineshkumar V, Ramasamy D, Siddharth M. High pressure processing
technology in dairy processing: A review. Asian Journal of Dairy and Food
Research. 2016;35(2):87-95.).]
2. .[Boukid F, Lamri M, Dar BN, Garron M, Castellari M. vegan alternatives to
processed cheese and yogurt launched in the European market during 2020: a
nutritional challenge?. Foods. 2021 Nov 12;10(11):2782.]

Online Resources
<List any online resources such as elearning, OER, or other Web resources that you expect students to
access and use.>

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9. Grading Policy

Grading of courses will be according to the university’s rules and regulation.

Examinations are graded and the letter grading system with corresponding points
shown below.

Marks Grade Grade Points

[90,100] A+ 4.00
[85,90) A 4.00
[80,85) A- 3.75
[75,80) B+ 3.50
[70,75) B 3.00
[65,70) B- 2.75
[60,65) C+ 2.50
[50,60) C 2.00
[50 F 0.00

Pass requirements
To pass this course a student must:

 attempt all assessments.

 achieve a minimum of 40% in the final exam.

10. Attendance

As per university guideline, a minimum 80% during lecture and 100% during practical
work sessions except for some unprecedented mishaps. Failure to fulfill this
requirement result in barring F.

11. Academic Integrity, Referencing and Plagiarism

Academic Integrity
AASTU values academic integrity. Therefore, all students must understand the
meaning and consequences of cheating, plagiarism and other academic offenses
under the Code of Student Conduct and Disciplinary Procedures. Work submitted
must be your own, and others’ ideas should be appropriately acknowledged. If you
don’t follow these rules, plagiarism may be detected in your work using plagiarism
detection tool 'Turnitin'.

Referencing
Referencing is a way of acknowledging the sources of information that you use to
research your assignments. You need to provide a reference whenever you draw on
someone else's words, ideas or research. Not referencing other people's work can
constitute plagiarism.

Referencing Style
The University advises students to use the ["IEEE Referencing Style"] for written
work and oral presentations.
<Let’s decide at university level the referencing style we use. These are the proposed styles: IEEE
Referencing Style | Vancouver | Harvard | APA >

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