The course material aims to provide up-to-date scientific knowledge about the transformation of milk into milk products (except cheese). Specifically, it refers to mechanical, chemical and microbiological processes that take place during the production process of dairy products (heated milk, milk powders, fermented milks, cream, butter and ice cream products), so that the student acquires a comprehensive understanding of the processes and critical parameters of the production of these products as well as the interpretation of the principles on which each process is based.
Upon successful completion of the course, the student will be able to:

• Have the critical thinking and skills required to manage milk intended for production and quality control of dairy products.
• Know the tools and techniques of the management and production process of dairy products.
• Interpret problems and invent ways to deal with them.
• To create and present a design in a case study, working with his fellow students.