New Dairy Chemistry & Microbiology course on Open Education

The new course in dairy chemistry and microbiology is opent to non-degree learners (through open education) as well as students in any Guelph Graduate program.  

This course introduces the science behind milk production and composition and covers topics including: the chemistry and physics of milk fats, caseins, whey proteins, lactose, minerals, and minor components; chemical analysis; nutritional and health aspects of dairy products; milk microbiology including endogenous lactic bacteria, spoilage and pathogenic microorganisms; and microbial analysis.