Dairy Sciences
BejaiaUniversityThe course is designed to provide students with the knowledge and skills required to understand the composition and properties of milk, explain the main dairy processing technologies, and evaluate the quality and safety of dairy products.
Target audience:
This course is intended for Master 1 students in Food Science and Life Sciences, particularly students with a background in: Food Science, Food Technology, Nutrition, Biotechnology, Life Sciences, and Related fields.
By the end of this course, students will be able to:
-Identify the major components of milk and describe their properties.
-Explain the main factors affecting milk quality and stability.
-Describe the principal processing technologies used in the dairy industry.
-Differentiate between major dairy products and their processing methods.
-Analyze and evaluate the quality and safety of milk and dairy products.
To successfully complete this course, students should possess the following background knowledge and basic laboratory skills:
🧪 1. Basic Chemistry
Students should be familiar with:
- Atoms and molecules
- Chemical bonds
- Acids and bases
- The concept of pH
🧬 2. Basic Biochemistry
Students should have a basic understanding of:
- Proteins
- Lipids
- Carbohydrates
- Enzymes
🌱 3. Basic Biology
Students should have basic knowledge of:
- Cell structure
- Biological functions of nutrients
- Basic metabolism
🔬 4. Laboratory Skills
Students should be able to:
- Handle laboratory equipment safely
- Perform basic measurements
- Record and interpret experimental results
Course teacher
Dr. Imane Bourouis is a teacher-researcher at the Faculty of Natural and Life Sciences, University of Abderrahmane Mira, Béjaïa, Algeria. Holder of a PhD in Food Sciences and Engineering from Beijing Technology and Business University, China. Research interests include food science, food proteins, functional food ingredients, nanomaterials, biosensors, and innovative food systems. Research work focuses on the characterization of food materials and the development of functional and sustainable food products.