Learn the basics of dairy science in IFT's newest online course. This course is designed to enhance the learner’s existing knowledge of general food science or provide a pathway for those interested in learning more about the field of dairy foods. This course covers fundamentals of milk and milk processing, including chemical and physical properties, various dairy products, safety, and sustainability.
Course Modules:
• Overview of Dairy Industry
• Chemical and Physical Properties of Milk
• Processing of Milk: Part 1
• Raw milk handling, clarification/cream separation, heat treatment/pasteurization/UHT
• Processing of Milk: Part 2
• Homogenization, membrane processing, fermentation, evaporation & dehydration
• Dairy Products: Fluid Milk, Cream and Butter, Cheese, Yogurt and Ice Cream
• Quality, Safety, and Regulation
• Course Wrap-up
After completing this course, you will be able to:
Better understand the basic components of dairy science, including
• Chemical and physical properties
• Processing
• Key products and ingredients
• Safety considerations
• Identify how dairy science impacts and supports various aspects of the overall field of food science
• Identify trends in the dairy industry
Intended Audience(s):
Professionals who have no/very little background about dairy, such as: Management, Sales & Marketing, Consumer Insights, Regulators, Scientists with a concentration in areas other than Dairy Science, Personnel who interact with Dairy R&D, Food Engineers, Operations & Production Personnel, Dietitians & Nutritionists
Course Instructors:
Nitin Joshi, Ph.D., CFS (Course Director)
Siva Kaliappan, M.S.
Suja Senan, Ph.D.
Hasmukh Patel, Ph.D.
David McCoy, Ph.D
M. Elizabeth Palmer, Ph.D
Continuing Education Credits and Certificates:
This Introduction to Dairy Science Online Course = 7 CH
Current Certified Food Scientists (CFS) may claim 1 recertification contact hour (CH) per hour of food science content by participating in this eLearning program. Click here for more information on CFS recertification requirements.
IFT is a Continuing Professional Education Accredited Provider (IN141) with the Academy of Nutrition and Dietetics’ Commission on Dietetic Registration. Registered Dietitians and Dietetic Technicians may receive continuing professional education units for participation in this eLearning program.
Mobile compatible and with an on-screen note-taking feature, this online course is easy to use wherever you are. Upon completion of any online course, you will be able to view and print a personalized Certificate of Completion. Users will have access to this course for one year from the date of purchase.
All prices are in USD ($). Sign in to see the correct price for your IFT member status.
Learn the basics of dairy science in IFT's newest online course. This course is designed to enhance the learner’s existing knowledge of general food science or provide a pathway for those interested in learning more about the field of dairy foods. This course covers fundamentals of milk and milk processing, including chemical and physical properties, various dairy products, safety, and sustainability.
Course Modules:
• Overview of Dairy Industry
• Chemical and Physical Properties of Milk
• Processing of Milk: Part 1
• Raw milk handling, clarification/cream separation, heat treatment/pasteurization/UHT
• Processing of Milk: Part 2
• Homogenization, membrane processing, fermentation, evaporation & dehydration
• Dairy Products: Fluid Milk, Cream and Butter, Cheese, Yogurt and Ice Cream
• Quality, Safety, and Regulation
• Course Wrap-up
After completing this course, you will be able to:
Better understand the basic components of dairy science, including
• Chemical and physical properties
• Processing
• Key products and ingredients
• Safety considerations
• Identify how dairy science impacts and supports various aspects of the overall field of food science
• Identify trends in the dairy industry
Intended Audience(s):
Professionals who have no/very little background about dairy, such as: Management, Sales & Marketing, Consumer Insights, Regulators, Scientists with a concentration in areas other than Dairy Science, Personnel who interact with Dairy R&D, Food Engineers, Operations & Production Personnel, Dietitians & Nutritionists
Course Instructors:
Nitin Joshi, Ph.D., CFS (Course Director)
Siva Kaliappan, M.S.
Suja Senan, Ph.D.
Hasmukh Patel, Ph.D.
David McCoy, Ph.D
M. Elizabeth Palmer, Ph.D
Continuing Education Credits and Certificates:
This Introduction to Dairy Science Online Course = 7 CH
Current Certified Food Scientists (CFS) may claim 1 recertification contact hour (CH) per hour of food science content by participating in this eLearning program. Click here for more information on CFS recertification requirements.
IFT is a Continuing Professional Education Accredited Provider (IN141) with the Academy of Nutrition and Dietetics’ Commission on Dietetic Registration. Registered Dietitians and Dietetic Technicians may receive continuing professional education units for participation in this eLearning program.
Mobile compatible and with an on-screen note-taking feature, this online course is easy to use wherever you are. Upon completion of any online course, you will be able to view and print a personalized Certificate of Completion. Users will have access to this course for one year from the date of purchase.
All prices are in USD ($). Sign in to see the correct price for your IFT member status.
