Current Issues in Dairy Science

Subject 208-750 (2009)

Note: This is an archived Handbook entry from 2009. Search for this in the current handbook

Credit Points: 12.50
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2009:

Semester 2, - Taught on campus.
Pre-teaching Period Start not applicable
Teaching Period not applicable
Assessment Period End not applicable
Last date to Self-Enrol not applicable
Census Date not applicable
Last date to Withdraw without fail not applicable

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 48 hours of lectures, seminars and panel discussions
Total Time Commitment: Estimated total time commitment (including non-contact time): 120 hours.
Prerequisites: Completion of core subjects: 208-741 Chemistry and Microbiology of Food; 208-742 Food Processing; 208-743 Food Safety and Quality.
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements: Students are expected to participate in seminars and group activities.


Dr Stirk Kyle
Subject Overview:

This subject introduces students to the current status of knowledge and the latest research concepts and directions in dairy production and milk processing through advances in the areas of genetics of Bos taurus and related species, cow reproduction and nutrition, dairy chemistry and microbiology, processing technology, and milk-based functional foods.


Two assignments of 2000 words each on selected topics of current significance, presented as class seminars:

  • Assignment 1 (40%), due in week 5 of semester
  • Assignment 2 (40%), due in week 10 of semester

Group presentation on a current major issue (20%), in the final week of semester.

Prescribed Texts: None
Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Generic Skills:

On the completion of this subject students will have:

  • an overview of the chemistry and biochemistry of milk from species of global importance
  • an understanding of structure-function relationships in major dairy products
  • a familiarity with the role of milk components used as ingredients in non-dairy foods
  • a detailed appreciation of the latest findings related to the biological activities of various milk components, as distinct from their nutritional function.

Related Course(s): Master of Food Science
Postgraduate Diploma in Food Science

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