Department of Food Science | |||||||||||||
Earliest Possible Year | MSc. 1 year | ||||||||||||
Duration | One block | ||||||||||||
Credits | 7.5 (ECTS) | ||||||||||||
Course Level | MSc | ||||||||||||
Examination | Final Examination written examination Written Exam in Lecturehall No aid allowed Description of Examination: A written final examination (4 hrs) without aids 7-point scale, internal examiner Dates of Exam: 28 October 2009 | ||||||||||||
Requirement For Attending Exam | Acceptance of reports from practicals | ||||||||||||
Organisation of Teaching | Lectures, practicals, visits (farms and dairy plants). Students are expected to work independently and be familiar with practical work in a laboratory. | ||||||||||||
Block Placement | Block 1 Week Structure: A | ||||||||||||
Teaching Language | English | ||||||||||||
Restrictions | None | ||||||||||||
Course Contents | |||||||||||||
The course primarily deals with the following subjects: Milk production and biosynthesis Basic dairy chemistry Basic dairy microbiology (microbiology of raw milk and dairy products) Quality assurance of raw material and product Basic dairy processing: Fluid milk products, Fermented milks, Cheese, Butter, Powder, Cleaning and hygiene | |||||||||||||
Teaching And Learning Methods | |||||||||||||
The course is based on a series of lectures and tutotials providing a basic introduction to milk production, quality and processing. Laboratory and pilot plant practicals dealing with the quality of milk and milk processing are also included as well as excursions. | |||||||||||||
Learning Outcome | |||||||||||||
This course will give students not already conversant with the dairy industry competence to understand milk chemistry, milk production and basic milk processing After completing the course the student should be able to: Knowledge: - Sum up the chemistry of milk constituents. - Sum up the various unit operations in milk processing. - Reflect on the factors affecting milk production, milk composition and milk quality. - Reflect on how the dairy industry interacts with the surrounding world Skills: - Apply principles from colloid chemistry and physics to analyse processing of dairy products. - Apply obtained theoretical knowledge of dairy processes to pilot scale experiments and obtained analyses. Competences: - Work in a food science laboratory and pilot plant - Work independently - Work effectively in a multinational group | |||||||||||||
Course Litterature | |||||||||||||
The course will based on notes and handouts. | |||||||||||||
Course Coordinator | |||||||||||||
Thomas Janhøj, tj@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333192 | |||||||||||||
Study Board | |||||||||||||
Study Committee LSN | |||||||||||||
Course Scope | |||||||||||||
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