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Concentration and Drying image FIT005 Concentration and Drying Training Course is a Course

FIT005 Concentration and Drying Training Course

Nov 26 - Dec 31, 2021

€650 Enrol

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. 

Course Delivery
This highly interactive course will be delivered online via Zoom.
 

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 

Dr Amy-Jane Troy amyjane.troy@ucc.ie