Regulations for The Graduate Diploma in Dairy Science and Technology - GDipDairySciTec

An evaluation of the types and roles of processing unit operations as utilised in dairy manufacture. Aspects of equipment design and application of thermal and mechanical treatment in the processing of liquid milk, ingredient, and product streams with be reviewed. Consideration will be given towards the control and optimisation of process variables along with the integration of process flows in the manufacture of dairy ingredients.

A study into the underlying engineering fields and technologies that form the basis of dairy processing and plant operations. Specific consideration will be given to the derivation, calculation and measurement of energetic, thermal, and mechanical principles as applied in the design and operation of dairy manufacturing systems.

An introduction to the role of microbiology in the handling of milk streams and the manufacture of dairy materials. The course will provide an exploration of the classification and identification of bacteria, their reproduction and growth; pathogens and food poisoning micro-organisms; bacteriology of milk and milk products; thermal processes for controlling micro-organisms and the application cleaning-in-place technology.

A study in the properties of milk, its biological function and chemical composition. The structure and assembly of milk protein, lactose and lipids from molecules to materials will be investigated. The relationship between dairy composition, application and product performance will also be established.

An immersive investigation into the manufacturing operations applied in the production of dairy ingredients, focussing on dairy powders (milk, protein and lactose) and milkfat. The role of processing technologies and their integration in transitioning liquid milk streams to commodity materials will be explored. The relationship between process control and ingredient performance will be established, as well as the application of methodologies for determining ingredient quality and properties.

A detailed study of the processing pathways and compositional requirements as applied to the manufacture of select dairy foods. The assembly of ingredients via processing into food structures and the relationship of these to material and functional properties will be demonstrated as part of the production and evaluation of commercially relevant dairy products. Methodologies for determining the impact of process-formulation design on product properties and performance will be applied as part of product characterisation.

An evaluation of the manufacturing principles applied in the industrial production of cheese and derivative products. Includes the process flows involved in the separation and utilisation of whey as part of the cheese processing stream. Relationships between milk composition, process conditions and cheese type will be established. Within this context, the development of cheese structure as an outcome of microbial and enzymatic transformations will be determined and related to material and functional properties.

An analysis of generic manufacturing tools that apply to all aspects of dairy production. These will include the basic principles of HACCP analysis and its implementation within operational settings; a practical analysis of environmental planning management as part of dairy production; and an overview of continuous improvement systems and methodologies used as part of quality assurance within industrial manufacturing settings.