Ingredient Recovery from Milk, Whey and their Co-Products
FS3016 Ingredient Recovery from Milk, Whey and their Co-Products (5 credits)
Module in 3rd year of BSc (Hons) (Food Science) [CK505]
This module will provide a detailed overview of how milk, whey and associated side-streams are physico-chemically transformed during manufacturing processes for the purpose of value-addition, storage and transit. How products of these processes are applied in food and other systems will also be a key focus. The evolution of side-streams from waste to valuable co-products will be considered in the context of a sustainable circular dairy processing industry.
Course Co-ordinator: Dr Eileen O’Neill
Contact Information: e.oneill@ucc.ie +353 (0)21 490 2853
Course link: Food Science BSc | University College Cork | UCC | Ireland | Undergraduate Degree | Courses