| Department of Food Science | |||||||||||||||
| Earliest Possible Year | |||||||||||||||
| Duration | 1 semester | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Course Level | MSc | ||||||||||||||
| Examination | written examination Aid allowed Description of Examination: 13-point scale, external examiner Dates of Exam: Approvement of reports from practicals and project | ||||||||||||||
| Organisation of Teaching | 9 weeks from primo February to mid April 2005 (see Note) | ||||||||||||||
| Block Placement | outside schedule Practicals will take place according to a special schedule. | ||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||
| Optional Prerequisites | 076811 Raw Milk Quality 076448 Introduction to Dairy Technology Practical Training for the Dairy Specialization | ||||||||||||||
| Course Objectives | |||||||||||||||
| The aim of the course is to give students a detailed knowledge of both theoretical and practical aspects of milk production, milk as a colloidal system and the basic unit operations of dairy processing. In addition, the functionality of food ingredients derived from milk will be covered. | |||||||||||||||
| Course Contents | |||||||||||||||
| The course primarily deals with the following subjects: Milk production: Influence of housing and feeding regime, Milking and its influence on raw milk quality, Organic production of milk, Feed quality and legislation, Animal ethics in dairy production, The physical chemistry of milk processing: Milk as a colloidal system (physical-chemical aspects), The effect of heat treatment on milk, Separation processes (centrifugation, filtration, chromatographic techniques, ion exchange), The effects of homogenization on milk, Rheology of milk and dairy products Functionality of milk constituent: Solubility, Interfacial properties, Gelation properties, Functional milk fat, Uses of lactose and minerals, Health functionality. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| The course consists of lectures, laboratory practicals as well as visits to farmers. Part of the module (1 week) will take place at DJF Foulum. NOTE: The teaching in dairy technology is comprised from three courses: Dairy Technology A, B and C. The courses can be taken individually, but it is recommended to take the courses in sequence. The course is part of the Dairy Technology specialization, and will thus already from the spring of 2005 follow the new course structure, i.e. two 9 week modules per semester, with the examination included within the 9 week period. | |||||||||||||||
| Course Litterature | |||||||||||||||
| Fox, P.F. & McSweeney, P.L.H. 1998: Dairy Chemistry and Biochemistry, Blackie Academic & Professional In addition reprints and lecture notes will be used. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Richard Ipsen, ri@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333225 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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