Difference between revisions of "Dairy science"
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DAIRY EDUCATION | '''DAIRY EDUCATION''' | ||
A.G. Morgan, in Encyclopedia of Dairy Sciences, 2002 | |||
'''A.G. Morgan, in Encyclopedia of Dairy Sciences, 2002''' | |||
Current Trends in Dairy Education | Current Trends in Dairy Education | ||
Traditionally, specialist courses in dairy science emphasized the basic sciences that underpin dairy product manufacture and dairy production management. They included specific detail on the nature of dairy products, milk, cream, butter and related fat products, fermented milk products such as cheese and yoghurt, dried and concentrated products, frozen products and dairy desserts, and the | Traditionally, specialist courses in dairy science emphasized the basic | ||
sciences that underpin dairy product manufacture and dairy production management. They included specific | |||
detail on the nature of dairy products, milk, cream, butter and related fat products, fermented milk products | |||
such as cheese and yoghurt, dried and concentrated products, frozen products and dairy desserts, and the i | |||
ndustrial technologies in manufacturing dairy foods and in managing production. | |||
Basic science courses in dairy production programmes include chemistry, biochemistry, | |||
animal biology, plant biology and microbiology, with specialist courses including dairy cattle evaluation, genetics and breeding, | |||
physiology of reproduction, physiology of lactation, ruminant nutrition, ration formulation, forages and pastures, and dairy farm management. | |||
In an attempt to set a benchmark for dairy curricula, to be used by both educational and industry bodies, a group sponsored | |||
by the International Dairy Federation (IDF) in 2000 proposed typical training programmes for dairy operators and dairy | |||
technologists (see Table 1). These programmes are indicative of current practice in many countries, although variations can be | |||
expected as local industry and educational agendas are accommodated. | |||
Revision as of 12:27, 13 September 2021
DAIRY EDUCATION
A.G. Morgan, in Encyclopedia of Dairy Sciences, 2002
Current Trends in Dairy Education Traditionally, specialist courses in dairy science emphasized the basic
sciences that underpin dairy product manufacture and dairy production management. They included specific
detail on the nature of dairy products, milk, cream, butter and related fat products, fermented milk products
such as cheese and yoghurt, dried and concentrated products, frozen products and dairy desserts, and the i
ndustrial technologies in manufacturing dairy foods and in managing production.
Basic science courses in dairy production programmes include chemistry, biochemistry,
animal biology, plant biology and microbiology, with specialist courses including dairy cattle evaluation, genetics and breeding,
physiology of reproduction, physiology of lactation, ruminant nutrition, ration formulation, forages and pastures, and dairy farm management.
In an attempt to set a benchmark for dairy curricula, to be used by both educational and industry bodies, a group sponsored
by the International Dairy Federation (IDF) in 2000 proposed typical training programmes for dairy operators and dairy
technologists (see Table 1). These programmes are indicative of current practice in many countries, although variations can be
expected as local industry and educational agendas are accommodated.