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Current Issues in Dairy Science (FOOD90012)

Graduate courseworkPoints: 12.5On Campus (Parkville)

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Overview

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Semester 1
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This subject introduces students to the current status of knowledge and the latest research concepts and directions in dairy production and milk processing through advances in the areas of genetics of Bos taurus and related species, cow reproduction and nutrition, dairy chemistry and microbiology, processing technology, and milk-based functional foods.

Intended learning outcomes

The objectives of this subject are for students to gain:




  • An overview of the fundamental aspects of milk production, including dairy cattle genetics, reproduction and nutrition
  • A familiarity with the chemistry and biochemistry of milk from species of global importance
  • An understanding of structure-function relationships in major dairy products
  • A familiarity with the role of milk components used as ingredients in non-dairy foods
  • A detailed appreciation of the latest findings related to biological activities of various milk components, as distinct from their nutritional function

Generic skills

On completion of this subject students should have developed the following generic skills:

  • A greater in-depth understanding of the science and technology associated with milk and dairy foods
  • Skills in observation, critical analysis and report writing
  • An ability to derive, interpret and evaluate social, technical and economic information from a wide variety of sources
  • A capacity for independent critical thought, rational inquiry and self-directed learning and research
  • An ability to communicate effectively in both written and verbal forms

Last updated: 3 November 2022