The academic content of the Bachelor of Dairy Technology is designed to provide students with a comprehensive education in the production, processing and marketing of milk and dairy products. The program offers a broad curriculum starting from basic sciences to industrial applications, usually over the course of a four-year undergraduate education.
Basic Sciences and Introductory Courses: In the first years of the program, students are given basic science courses such as chemistry, biology, microbiology. These courses provide the theoretical basis for understanding the biochemical and microbiological properties of milk and dairy products. They also provide an introduction to areas such as food engineering, food chemistry and basic statistics.
Milk and Dairy Products Technology: These courses cover the processing of milk, the production of dairy products and the technologies used in these processes. Production techniques of various dairy products such as cheese, yogurt, ice cream are covered in detail. In addition, the factors affecting the quality of milk during collection, processing and storage are emphasized.
Packaging and Storage Techniques: Packaging and storage techniques necessary to extend the shelf life of dairy products and to deliver them safely to the consumer are taught. In these courses, various packaging materials and their effects on product quality are discussed.
Food Safety and Quality Management: Information is given on how to ensure food safety and quality management in the process from the production of dairy products until they are offered to consumers. Quality management systems such as HACCP (Hazard Analysis and Critical Control Points) and ISO are emphasized.
Research and Development (R&D): Students are taught the research methodologies and techniques necessary to develop innovative products in the dairy sector. In these courses, topics such as product development processes, innovative approaches and market analysis are covered.
Applied Courses and Laboratory Studies: Laboratory courses and applied studies are of great importance for putting theoretical knowledge into practice. Students gain experience by applying milk processing techniques in laboratory environment and produce various dairy products.
This curriculum enables students to acquire in-depth technical knowledge and practical skills in the field of dairy technology and equips graduates to respond to the rapidly changing needs of the industry.