| Responsible Department | Department of Food Science | ||||||||||||||||||
| Earliest Possible Year | MSc. 1 year | ||||||||||||||||||
| Duration | Two blocks | ||||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||||
| Level of Course | MSc Theme | ||||||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: Individual oral exam based on the written project report. Weight: Oral examination based on the project report 100 % 7-point scale, external examiner | ||||||||||||||||||
| Requirement for Attending Exam | Participation in group oriented project work, including a written project report. | ||||||||||||||||||
| Organisation of Teaching | Lectures, theoretical exercises and excursions. | ||||||||||||||||||
| Block Placement | Block 3 Week Structure: C Block 4 Week Structure: C In block 3, Lectures will primarily be on monday and wednesday mornings. Practical exercises and excursions on wednesday afternoons, practical work can be planned to some degree by the students | ||||||||||||||||||
| Language of Instruction | English | ||||||||||||||||||
| Restrictions | None | ||||||||||||||||||
| Course Content | |||||||||||||||||||
| The contents of the course spans a food production chain "from farm to fork", showing how raw materials are converted into a highly sophisticated food product - beer. This is accomplished through a combination of lectures, theoretical exercises and practical work related to selected issues of beer production. Within the course, practical applications of biotechnology will be highlighted, to show examples of how biotechnology is utilised in the production of foods. The students are presented with primary products such as barley and hops, and specific knowledge regarding growth and strain improvement of these commodities. An in-depth knowledge of the technological features of the malting process, the brewhouse, and the beer fermentation is combined with a description of the biological and physico/chemical characteristics that warrants a specific treatment. In relation to biotechnology in the food production, the technological properties and molecular characteristics of brewers yeast are discussed as well as the description and use of enzymes, either intrinsic to the process, such as the enzymes from malt or enzymes added during production of beer. Similarities and differences to other fermented alcoholic beverages such as wine or cider will also be discussed, and the use of rapid methods for on-line measurement of product quality is described. Finally, quality control within a food production chain will be covered with emphasis on microbiological, technological and sensory attributes. | |||||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||||
| In relation to selected lectures, the students have to carry out theoretical exercises linked to biotechnology in general, and beer production specifically. The students must also carry out projects that focus on specific limited issues within the beer production. Projects may deal with barley/malt, brewhouse- and fermentation technology as well as quality control and sensory quality. The students work in groups of 3-5, and the project begins with a hypothesis, followed by literature reviews that should end with a description and delimitation of a problem. This is followed by planning and performing the practical work, and finally the findings are reported and discussed in relation to prior knowledge. | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| It is the aim of the course to provide the student with a comprehensive and interdisciplinary understanding of the complexities of a selected food production chain. Beer is chosen as a model food product, because of the relative ease in describing the entire food chain "from farm to fork". After completing the course the student should be able to: Knowledge: -Describe the associated biological materials such as barley, hops and yeast. -Describe the malting processes, brewhouse technologies and fermentation processes. -Describe which processes in the production line that are detrimental for the end quality with regards to microbiological, technological and sensoric criteria. Skills: -Structure reports and handle the literature in a correct manner. -Expand the skills obtained in the basic food science courses, e.g. microbiology and chemistry, by combining them in an interdisciplinary unique project Competences: -Work effectively in a group with a common project -Transfer knowledge and skille to new situations, as the project report requires the students to describe and delimit a suggested problem, plan and execute the practical work and report the findings. | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Henrik Siegumfeldt, hsi@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33286 Birthe P Møller Jespersen, bm@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 353-33507 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Work Load | |||||||||||||||||||
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