| Department of Food Science | |||||||||||||||
| Earliest Possible Year | |||||||||||||||
| Duration | 1 semester | ||||||||||||||
| Credits | 9 (ECTS) | ||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||
| Examination | oral examination Aid allowed Description of Examination: 13-point scale, external examiner Description of Examination: | ||||||||||||||
| Organisation of Teaching | 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) | ||||||||||||||
| Teaching Language | English | ||||||||||||||
| Optional Prerequisites | 071213 078026 078026 27751 DTU kursus | ||||||||||||||
| Restrictions | 24 | ||||||||||||||
| Course Objectives | |||||||||||||||
| 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. | |||||||||||||||
| Course Contents | |||||||||||||||
| 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. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| 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. | |||||||||||||||
| Course Litterature | |||||||||||||||
| Adams & Moss (2000) Food Microbiology. Selected papers and notes | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Per Væggemose Nielsen, pvn@biocentrum.dtu.dk, Department of Food Science, Phone: 45252631 Susanne Knøchel, skn@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333258 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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