MPS Dairy Products Technology

Catalog Home

Program Learning Objectives

After successfully completing the Master of Professional Studies in Dairy Product Technology, students will be able to:

1. Demonstrate mastery of the technical foundation knowledge necessary to enter a management role in large-scale global dairy foods manufacturing organizations.

  • Chemistry, biochemistry and the chemical changes that occur in dairy foods induced by processing
  • Analytical chemistry and instrumentation
  • Microbiology and its role in both food processing and food safety
  • Dairy foods ingredient functionality
  • Food safety, quality assurance and control
  • Sanitary design and cleaning
  • Raw materials receiving and control
  • Food laws and regulations
  • Food sensory evaluation and process quality
  • Unit operations in dairy foods processing

2. Employ leadership principles and recognize importance of leadership in management.
3. Apply critical thinking and analytical skills to solve problems, evaluate alternatives, synthesize solutions, and predict outcomes in a large dairy food production environment.
4. Develop a strong awareness of the dairy foods industry's place in society and can apply that awareness to formulate plans that benefit their company and society.

Required Courses
DSCI 501Dairy Chemistry3
DSCI 502Dairy Chemistry Laboratory2
DSCI 510Dairy Foods: Issues and Practices2
DSCI 520Dairy Processing and Manufacturing I3
DSCI 521Dairy Processing and Manufacturing II4
DSCI 524Dairy Processing and Manufacturing III4
DSCI 535Dairy Foods Ingredient Functionality4
DSCI 539Graduate Internship in Dairy Science4
DSCI 540Graduate Dairy Microbiology4
DSCI 541Quality Assurance, Quality Control and Food Safety4
DSCI 565Industrial Plant Considerations for Sustainable Operation4
DSCI 581Graduate Seminar in Dairy Science (1, 1, 1)3
DSCI 582Dairy Processing and Plant Management (2, 2)4
Total units45