Master of Dairy Technology Management (MDTM)

milk processing plant

Master of Dairy Technology Management (MDTM)

The fully online course based Master of Dairy Technology Management (MDTM) is a professionally oriented master’s program, which focusses on applications of scientific, economic, and business management knowledge as it applies to the dairy industry. 

The Master of Dairy Technology Management is an interdisciplinary program that blends three overarching competencies needed to advance dairy industry professionals globally, namely:

  • Dairy Science and Technology
  • Management of Operations, Food Safety Systems and Quality Assurance
  • Marketing and Business Management

Dairy processing is a growing industry worldwide and with increasingly complex global supply chains. More demanding consumers and increasingly stricter regulations have led to the rapid introduction of new products and packaging alternatives. Further, scientific,and technological advances offer new approaches to dairy processing and product formulation. In this dynamic context, technology management plays a key role in enhancing the quality, efficiency, food safety, traceability and sustainability of dairy products across the globe. The Master of Dairy Technology Management prepares you for a career in this dynamic field through its focus on applications of scientific, economic, and business management knowledge to technology management decisions in the dairy processing industry globally.

This interdisciplinary program is jointly offered by two University of Guelph departments in the Ontario Agricultural College:

The Departments of Food Science

Our researchers study the chemical, physical and microbiological aspects of food with the goal of ensuring consumers have access to nutritious, high quality food that is safe to eat.  From processing through to packaging, all technical aspects of food are examined.  All our programs are comprehensive and students are provided the opportunity to work in research laboratories with world class researchers.  Our graduates are sought after for employment at all levels of the food processing sector.

The Department of Food, Agricultural and Resource Economics (FARE)

Our work focuses on applied economics and business analysis along the entire food value chain, from farm to fork. Our research excellence has been recognized nationally and internationally. We strive to bring our research discoveries to bear on relevant policy and business issues. Our applied research factors heavily in our teaching and we take great pride in providing exceptional learning experiences in all our programs. 

Admission Requirements

To be considered, applicants must have completed an honours undergraduate degree (or its equivalent) from a recognized university or college with an average standing of at least a 'B-' (70%) in the last four semesters of study (normally the last two years of undergraduate full-time study).  Applicants will be expected to have completed undergraduate courses that prepare them for participation in the core graduate courses of the program. 

Recommended preparation courses are available online through Open Learning:

MATH*1030 DE - Business Mathematics (available in the fall and winter semesters)

FOOD*2010 DE - Principles of Food Science (available in the summer and winter semesters)

How to Apply

Please apply online at Applying to Guelph. Applications open November 2021.

Applications will be accepted until May 31, 2022 for Fall 2022 intake.  Admission is available annually in the Fall semester only

Please review the uploading documents information for instructions on providing documents to complete your application.  

You should receive an official offer of admission or notice of rejection within 4 weeks of the application deadline.

Course Work Program

This unique, course based program delves into the essentials of dairy science, dairy plant operations, dairy products, agri-food economics, food safety and quality management, operations management, and supply and value chain management.  This program deepens your scientific knowledge of dairy processing and develops skills for operations management and technology assessment in the global dairy sector. 

Full-time students complete the program in one year/three terms. The first term emphasizes the science foundations of dairy products and processing; the second term expands on dairy processing operations and technology assessment. The program concludes with a project in the third term.  Part-time admission is also available, which would typically be selecting one course each semester.

This interdisciplinary program includes courses from the Departments of Food Science and Food Agriculture and Resource Economics (FARE).  

Food Science Courses:

FOOD*6000 Dairy Chemistry and Microbiology 
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. 

FOOD*6010 Dairy Products and Processes
The course begins with the engineering principles and computations of unit operations involved in dairy processing, and then explores formulation and processing of different dairy products. Video tours, simulations, processing, safety and quality control data and analysis are used to provide practical training.

FOOD*6020 Dairy Technology and Management Project 
This is the first of two linked project courses. Students prepare a detailed proposal in the form of a case study that identifies and characterizes a food industry problem and describes a process to solve it. Proposals are to be based on literature reviews, concepts learned during the program, and discussions with academic and industry advisors.

Food Safety and Quality Assurance Course:

FSQA*6600  Principles of Food Safety and Quality Assurance 

An integrated approach to factors affecting food safety and quality including microbial and chemical contamination is provided. Major food-borne disease outbreaks are studied as examples. Modern methods of quality management to minimize contamination of processed foods is discussed.

Food, Agriculture and Resource Economics Courses:

FARE*6110  International Food Industry and Policy Analysis  

This course explores the structure and functioning of the agri-food sector beyond the farm gate, including food processing, distribution and retailing, and the implications for the functioning of food markets in terms of the price, quality and safety of food. The focus of the course is on the agri-food sector globally, such that it explores the structure and functioning of the agri-food sector in different geographical locations, at different levels of economic development, etc. The course examines the behaviour of actors within the food sector and the role of policies at the regional, national and international levels.

FARE*6120  Assessment of Food and Agricultural Technologies   
This course focuses on the assessment of technology choices in food and agricultural businesses. It positions technology assessment in the broader context of policy making and technology management. It exposes students to examples of the benefits of technology assessment and the consequences of insufficient technology assessment. Students learn and apply specific analysis tools that guide technology choice and implementation.

FARE*6130  Operations Management in the Agri-Food Sector  

This course introduces students to the main concepts for analysis in Agri-Food operations and supply chain management, with special attention given to quantitative techniques to support decision-making. The course also includes qualitative case analyses and discussions that build on key concepts of operations management.

Full-time Program Schedule 1 year program (3 semester)

 

Semester Course
1 Fall

FOOD*6000

FSQA*6600

FARE*6110

2 Winter

FOOD*6010

FARE*6120

FARE*6130

3 Summer FOOD*6020

Part-time Program Schedule (7 semester - one course per semester)

 

Semester Course
1 Fall FOOD*6000
2 Winter FARE*6120
3 Summer FARE*6130
4 Fall FSQA*6600
5 Winter FOOD*6010
6 Summer FOOD*6020
7 Fall FARE*6110

Contact

For more information, please contact

Kay Norwell
(519) 824-4120 extension 52183
Canadian Research Institute for Food Safety,
Food Science Department
MDTM@uoguelph.ca
 

MDTM Graduate Coordinators

Arthur Hill, Department of Food Science

Andreas Boecker, Department of Food, Agricultural and Resource Economics