076124 Fermented Food

Detaljer
Inst. for Fødevarevidenskab
Tidligst mulig placering
Varighed1 semester
 
Pointværdi9 (ECTS)
KursustypeFælleskursus
 
Eksamenmundtlig eksamen


med hjælpemidler

Beskrivelse af eksamen: 13-skala, intern censur



Beskrivelse af eksamen:
Eksamensdatoer:
 
Rammer for undervisningLectures: 1 course module per week Practicals: 2 x 3 hours weekly in 7 weeks Seminars: 8. The 8 seminars will be integrated in the practicals Project. 1 Excursion 1
 
BlokplaceringF7, spring
Tuesday and Thursday 13-16

 
UndervisningssprogEngelsk
med note om undervisning på dansk
 
PointspærringRestrictions: A maximum of 15 ECTS credits can be obtained in combination with 07 65 18, Dairy microbiology
 
Anbefalede forudsætninger071213 Levnedsmiddelmikrobiologi
071214 Levnedsmiddelmikrobiologi
045319 Mikrobiologi A
 
Kursets målsætning
The objective of the course is to give the students a thorough knowledge of fermented food and of the importance of micro-organisms (with emphasis on lactic acid bacteria) for quality.
 
Kursusindhold
The following subjects will be included: taxonomy, identification, genetic and physiology, metabolism, theory of fermentation, product formation and microbial interactions involving lactic acid bacteria, bacteriophages, yeast and fungi. The course will also give a knowledge of fermentation and probiotic properties of lactic acid bacteria and yeast.
Lactic acid bacteria, yeast and fungi are important for production of fermented food. Knowledge of the role of the micro-organisms for product quality (shelf-life, texture, taste, appearance and food safety) will give the students a background to decide on the use of starter cultures and evaluate which of the properties of the micro-organisms that will be wanted or unwanted in food fermentation.
 
Undervisningsform
The course includes lectures, praticals, an excursion, seminars and project reports. The project report will be based on a fermented product examined in the praticals and it forms the basis of the examination. The course will contain common lectures in the first 7 weeks with 076518, Dairy Microbiology.
 
Litteraturhenvisninger
S. Salminen & A. von Wright. Lactic Acid Bacteria, Marcel Dekker.1998.
Selected chapter from Microbiology of Fermented Food, Blacki Academic & Professional, 1998
Notes
 
Kursusansvarlig
Jytte Josephsen, jyj@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35283232
 
Studienævn
Studienævn LSN
 
Kursusbeskrivelsesomfang
forelæsninger42
praktiske øvelser42
kollokvier8
ekskursioner8
projektarbejde80
forberedelse80
vejledning10

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