Graduate Study
Production and Processing of Milk

Study Programme Coordinator: Assoc. Prof. Milna Tudor Kalit, PhD

Description

Duration of this graduate study is two years. For each program 60 ECTS points per year should be acquired, total number being 120 ECTS points. Throughout the study, students acquire theoretical knowledge and practical skills of overall system of production and processing of milk into dairy products, enabling them to continue their education on specialist and Ph.D. studies. Due to content and system of offered study modules, as soon as they finish their study, students are competent and able to work on their own. They can run milk production on farm, technology of milk processing into various dairy products, quality control of dairy products. Furthermore, the level of acquired competence is enough for equal participation in: team work on developing new technologies and products; management of milk production and processing; expert work in agricultural counselling services; research institutions and agricultural administrative bodies.

Objective

The curriculum and teaching content of mandatory, elective for the study and elective courses enable students to acquire competencies needed to work in various jobs in the field of dairy industry. After completing the study, student competencies are reflected as a following abilities: identifying problems and suggesting socially and ethically responsible solutions in areas involving milk production system, milk processing technology, quality assurance system for milk and dairy products, applying acquired knowledge and skills in new or unfamiliar situations in the broader field of dairy industry, acquiring new scientific knowledge and adapting acquired knowledge and skills to create new ideas needed for teamwork in the processes of developing new technologies and products, using acquired knowledge and skills to manage work in the production, monitor laboratories or state bodies of food control system, planning, organization and management of milk production on the farm and in the industrial production technology of milk, fermented milks, cream, butter and cheese as well as the integration of certain segments of milk production and processing into a single, economically justified system. Furthermore, the objective provides graduates with the level of knowledge and skills in the field of dairy science needed for self-employment, expert associate and agricultural extension service jobs as well as for work in research institutes, state agricultural administration and/or further education at the postgraduate study level.

Learning outcomes

  1. Identify problems and suggest socially and ethically responsible solutions in areas including the system of milk production, milk production technology, quality assurance system in production of milk and dairy products
  2. Apply acquired knowledge and skills in new or unfamiliar situations in a wider scopeof dairy profession, as well as in the acquisition of new scientific insights
  3. Adapt acquired knowledge and skills to create new ideas
  4. Apply acquired knowledge and skills to work in management of manufacturing facilities or control laboratories or state bodies for food control system
  5. Analyse, classify and prepare the establishment and control monitoring of all aspects of production and processing of milk
  6. Integrate certain aspects of the production and processing of milk and dairy products into a single economic entity
  7. Formulate complex problems of optimization and decision-making, and interpret solutions to problems in their original context
  8. Express the views and ideas to solve problems with experts and laics in the dairy profession
  9. Equally participate in teamwork in developing new technologies and products
  10. Unequivocally express arguments, conclusions, facts and knowledge from the dairy profession which support these conclusions
  11. Manage milk production and processing of raw milk into dairy products at the farm
  12. Organize and plan the production of milk and dairy products in the industrial environment for production of drinking milk, fermented milk, cream, butter and cheese
  13. Monitor quality assurance system of production, legal protection, merchantability and distribution of finished products from producers to consumers
  14. Attain the level of knowledge and skills in the area of dairy science necessary for Lifelong learning  and / or continuing to third study level

 

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