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Dairy Technology

School Department: 

After graduation students acquire knowledge about technologies that convert raw milk into a variety of nutritious products. Students will learn what methods of food preservation, which unit operations and processes, and what ingredients should be applied/ used to achieve the desired functionality of the final product. They will get an insight into underlying chemistry but also will obtain a deep understanding of biochemistry and microbiology, as well as benefit from pilot-scale practical experiments which will supplement the lectures and laboratory work.


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