| Inst. for Fødevarevidenskab | |||||||||||||||
| Tidligst mulig placering | |||||||||||||||
| Varighed | 1 semester | ||||||||||||||
| Pointværdi | 9 (ECTS) | ||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||
| Eksamen | mundtlig eksamen med hjælpemidler Beskrivelse af eksamen: 13-skala, ekstern censur Beskrivelse af eksamen: | ||||||||||||||
| Rammer for undervisning | Lectures: 1 course module per week Tutorials and practicals: 4 hours per week The course will only be offerd on even years at KVL and on odd years at DTU (2771) | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Anbefalede forudsætninger | 071213 078026 078026 27751 DTU kursus | ||||||||||||||
| Begrænset deltagerantal | 24 | ||||||||||||||
| Kursets målsætning | |||||||||||||||
| It is the aim of the course to provide the students with the neccessary tools to evaluate and assure the microbial food safety and quality aspects of products and processes in the food industry. The course is intended for students who are interested in an in-depth knowledge of the mechanisms of food preservation microbiology and the principles of food safety and quality assurance. | |||||||||||||||
| Kursusindhold | |||||||||||||||
| The course deals with the qualitative and quantitative effects of multiple preservation principles on microbial cells and populations and provides examples of the tools and programmes currently available for predictions of growth and inactivation. Aseptic processes, packaging methodology, hygienic design, biofilm formation and cleaning and disinfection are covered from a microbiological viewpoint and examples of methods available for monitoring, verification etc. are included. The application of the knowledge obtained qualitatively and quantitatively in HACCP and risk assessment is discussed. | |||||||||||||||
| Undervisningsform | |||||||||||||||
| Lectures, tutorials, seminars/cases as well as practicals. The individual course days ( a whole day a week) may be held both at KVL and DTU. | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| Adams & Moss (2000) Food Microbiology. Selected papers and notes | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Per Væggemose Nielsen, pvn@biocentrum.dtu.dk, Institut for Fødevarevidenskab, Tlf: 45252631 Susanne Knøchel, skn@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35333258 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
| |||||||||||||||