Hard Skills
AdvancedDairy MicrobiologyThe study and application of microorganisms related to the fermentation, spoilage, and safety of milk and dairy derivatives.
ExpertHACCP ImplementationDeveloping and managing Hazard Analysis and Critical Control Points systems to ensure food safety in dairy processing plants.
AdvancedDairy BiochemistryAnalyzing the chemical structures and interactions of milk components like proteins, lipids, and carbohydrates during processing.
IntermediateSensory EvaluationThe scientific discipline used to measure and interpret human responses to the sight, smell, and taste of dairy products.