Concentration and Drying

Issued on 12 Mar 2024 by

University College Cork - OVPTL

Expires: 12 Mar 2027

This badge will be issued following completion of a two-day course entitled, ‘Concentration and Drying’. This course has been designed to introduce course attendees to the principles of concentration and drying technologies utilised in dairy industry, and the factors which can affect final product quality and functionality. Attendees will get to know the different methods for concentration and drying of dairy and food ingredients such as membrane filtration, evaporation and spray drying. This training will be especially valuable to anyone involved with dairy operations, design, quality testing and/or projects dealing with concentrated dairy streams.

## #Concentration #Dairy #Drying #Evaporation #Filtration #FITU #Industry #Membrane #Spray

Issuer

University College Cork - OVPTL

digitalbadges@ucc.ie

University College Cork (UCC) is a leading global university based in Cork City, Ireland. The Office of the Vice-President for Teaching & Learning at UCC promotes and supports excellence in teaching and to increase the quality of education at UCC.

Criteria

Describe aspects of and uses for membrane filtration technologies in Dairy processing

Explain the principles of evaporation and different unit operations used in the dairy industry

Describe some key uses for process analytical technologies in dairy processing

Explain the impacts of processing on final powder quality and what tests are used to assess powder functionality

Describe the principles of Clean-In-Place practises used in dairy processing