10-513-185 Advanced Lab Skills
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Keywords
Laboratory Safety , dairy food manufacturing , dairy food laboratory , quality , Standard Operating Procedures , SOP , Dairy Testing , pH testing , Moisture balance analysis , total solid analysis , NIR , Salt analysis , Fat analysis , water analysis , sensory qualities of milk , milk , milk products
Project
Authors
Linda Kious
Date Submitted
1/10/17
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 apply testing techniques used in the dairy food manufacturing industry to ensure product quality and safety. Concepts in data analysis as it relates to documentation of results, quality control testing, calibration, and troubleshooting will be reviewed. Emphasis will be placed on critical thinking, quality of work, and laboratory technique. The learner will participate in a 60 hour professional practice experience, onsite at a local employer during the last portion of the semester.
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