10-513-182 Intermediate Lab Skills
No Thumbnail Available
Keywords
Lab skills , dairy chemistry , dairy food manufacturing , standard lab methods , dairy food testing , basic chemistry , lab safety , dairy production , milk components , titratable acidity , moisture content testing , moisture analysis , dairy food composition
Project
Authors
Linda Kious
Date Submitted
1/6/17
Material Type
Collection
Secondary Material Type
Institution
Southwest Technical College
Industry Partner
License
CC BY
Funding Source
TAACCCT Round 4
Additional Public Access
Abstract
The learner will be introduced to dairy food chemistry and intermediate laboratory skills. Topics covered will include basic chemistry principles used in dairy food testing. Students will be introduced to testing performed in a dairy food manufacturing lab, standard laboratory methods and proper techniques in laboratory documentation as it relates to quality control. Concepts in data analysis as it relates to creation of laboratory reports and log sheets will be reviewed. Emphasis will be placed on laboratory safety, laboratory equipment utilization, and testing techniques, as well as relationship to the dairy manufacturing industry.
Industry (NAISC)
Health Care and Social Assistance (62)
Occupation (SOC)
Healthcare Practitioners and Technical Occupations (29-0000)
Instructional Program (CIP)
Credit Type
Credential Type
Other
Educational Level
1st year Community College or equivalent