Her course combined a range of subjects including microbiology, biochemistry, chemistry, food safety, advanced food hygiene, as well as more practical food processing. For her final year project, Deborah looked at the effect of different types of milk when making soft cheese, varying the protein and fat content, then making a nutritional analysis. She feels that her studies played a vital role in helping her secure her first job. The Dairy Industry Federation is a body that represents dairies throughout the country. There are very few dairy based courses in the UK, so the federation donates 250 to institutions that include elements of dairy related study, in order to encourage and support practice in this area.
Students learn how to make dairy products, such as cheese, yoghurt, cream and ice-cream.
They are also given the opportunity to enter their cheese and cream into competitions against other students and leading manufacturers of these products. Students also have the option to base their final projects on dairy elements. I also feel these awards are really significant in encouraging students to strive for excellence.