208-750 Current Issues in Dairy Science
The objective of this subject will be to introduce students to the current status of knowledge and the latest research concepts and directions in dairy production and milk processing. In particular, students will gain:
- an overview of 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 findings related to biological activities of various milk components as distinct from their nutrtional function.
To facilitate achieving these objectives, students will participate in seminars and group activities.
This subject is taught by Dr Stirk Kyle