FIT005 Concentration and Drying Training Course
Ended 22 Feb 2024
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Full course description
This two-day online course has been designed to introduce course attendees to the principles of concentration and drying technologies utilised in dairy industry, and the factors which can affect final product quality and functionality. Attendees will get to know the different methods for concentration and drying of dairy and food ingredients such as membrane filtration, evaporation and spray drying. This training will be especially valuable to anyone involved with dairy operations, design, quality testing and/or projects dealing with concentrated dairy streams.
Please note that the following are needed in order to join our online course:
- PC/laptop: Operating Systems (Windows 7 or later / Mac OS)
- Webcam & Audio functionality – we need to be able to both see and hear you to allow for maximum engagement and interaction on the course
- Good Internet access
Materials Provided
All course participants will be provided with relevant course materials.
Course Summary
Students will complete the following modules as part of this short course:
- Milk composition
- Seasonality
- Milk quality and testing at intake
- Primary dairy processing technologies
- Heat treatment of milk
- Cleaning In Place
- Membrane processing
- Fundamentals of evaporation
- Evaporation technologies
- Principles of spray drying
- Spray drying technologies
- Powder technologies and properties
There are no exams as part of this short course.
Course Benefits
Attendees of this course will become familiar with the principles of concentration and drying technologies utilised in dairy industry, and the factors which can affect final product quality and functionality.
Attendees will also get to know the different methods for concentration and drying of dairy and food ingredients such as membrane filtration, evaporation and spray drying. This training will be especially valuable to anyone involved with dairy operations, design, quality testing and/or projects dealing with concentrated dairy streams.
Dedicated Point of Contact
Vicky Snook vicky.snook@ucc.ie.