Inst. for Fødevarevidenskab | |||||||||||||||||
Tidligst mulig placering | Bachelor 3. år til Kandidat 1.år | ||||||||||||||||
Varighed | En blok | ||||||||||||||||
Pointværdi | 7.5 (ECTS) | ||||||||||||||||
Kursustype | Fælleskursus | ||||||||||||||||
Eksamen | Sluteksamen mundtlig eksamen uden hjælpemidler Beskrivelse af eksamen: The student will draw one question. The student will have 15 min to answerd the question. Afterwards the examiners and evaluater will ask questions in the subject and in closely related area. The question will either be related to the practical exercises,lectures or colloquia. Vægtning: The answer of the drawn question will give 75% of the total credit. 25% will be for answering question in the subject and in the closely related area. 13-skala, intern censur | ||||||||||||||||
Forudsætninger for indstilling til eksamen | Laboratory reports passed | ||||||||||||||||
Rammer for undervisning | mornings: lectures or practical exercise afternoons: practical exersise | ||||||||||||||||
Blokplacering | Block 1 Ugestruktur: C mornings or afternoons | ||||||||||||||||
Undervisningssprog | Engelsk | ||||||||||||||||
Begrænset deltagerantal | 30 | ||||||||||||||||
Kompetenceområder | |||||||||||||||||
This mandatory course for the specialisation of MSc in Dairy Technology will give the student the competence needed to understand and apply microbial knowlegde of lactic acid bacteria in dairy and food processes from raw material to finished product. Competences obtained within applied science: Understanding and comprehension of the basic physiology and genetics of Lactic Acid Bacteria (LAB) that are relevant for their exploitation in foods (especially dairy products). Knowledge of, and practical experience with molecular and classical techniques to isolate and identify LAB. Knowledge of, and practical experience with different techniques to detect and quantify bacteriophages and inhibitory substances produced by LAB in foods. Comprehend the basic principles used in genetic engineering of LAB. Ability to interpret results from experiments. | |||||||||||||||||
Kursets målsætning | |||||||||||||||||
The objective is to give participants a comprehensive understanding and knowledge of basic physiology and genetics of LAB and how their properties can be utilized in production of fermented food (especially dairy products). To give the students practical experience with molecular and classical techniques for: identification of LAB; detection and quantification of bacteriophages and inhibitory substances. This will enable the students to evaluate the potential of a particular LAB for an applie | |||||||||||||||||
Kursusindhold | |||||||||||||||||
Lectures and the journal club will cover physiology and genetics of lactic acid bacteria (LAB). The following subjects will be included: LAB taxonomy and identification; genetics and physiology of LAB; metabolism and product formation; probiotic properties and microbial interactions with bacteria and bacteriophages. Practical exercises will include: Isolation and identification of particular strains of LAB with selected classical microbial and modern molecular methods; DNA technique for alteration of specific properties of LAB; methods for quantification of bacteriophages and inhibitory substances. | |||||||||||||||||
Undervisningsform | |||||||||||||||||
In order to provide the theoretical background, lectures will be given based on the book "Lactic Acid Bacteria" S. Salminen, A. von Wright & A. Ouwehand supplemented with reviews and original articles. Particular problems/tasks in within physiology and genetics of lactic acid bacteria will be demonstrated in the journal club using state of the art articles. Practicals will be performed in groups of 2-3 participants with topics such as: specific methods in identification of LAB, methods for quantification of bacteriophages and inhibitory substances, and transformation of LAB. Each group will be required to write a report on the methods, result and conclusion of each of the practical exercises. These reports have to be approved before the final examination. | |||||||||||||||||
Litteraturhenvisninger | |||||||||||||||||
S. Salminen, A. von Wright & A. Ouwehand. Lactic Acid Bacteria: Microbiology and functional aspects. 3rd. edition. Marcel Dekker. 2004. (8 selected chapters) Notes and overheads Laboratory manuals Articles | |||||||||||||||||
Kursusansvarlig | |||||||||||||||||
Jytte Josephsen, jyj@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35283232 Finn Kvist Vogensen, fkv@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35333211 | |||||||||||||||||
Studienævn | |||||||||||||||||
Studienævn LSN | |||||||||||||||||
Kursusbeskrivelsesomfang | |||||||||||||||||
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