| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||||||||
| English Title | Yeasts in Fermented Foods | ||||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||||||
| Varighed | En blok | ||||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||||
| Eksamen | Sluteksamen mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: 3 weeks before the examination, all examination questions (covering the essential issues of the course) are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time. 7-trinsskala, intern censur | ||||||||||||||||
| Rammer for Undervisning | Approx. 30% of the time is used on lectures, 10% on theoretical exercises, 30% on practicals and 30% on seminars. | ||||||||||||||||
| Blokplacering | Block 3 Ugestruktur: B | ||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||
| Anbefalede forudsætninger | 270009 Fødevaremikrobiologi | ||||||||||||||||
| Begrænset deltagerantal | none | ||||||||||||||||
| Kursusindhold | |||||||||||||||||
| The course focuses on various aspects of yeast physiology and the use of yeast for production of fermented foods, comprising: yeast cytology, growth and stress responses, yeast systems biology and bioinformatics, metabolic pathways (carbohydrate and protein), taxonomy of yeasts, isolation techniques, standard and molecular biological identification techniques, starter cultures, and microbial interactions. Furthermore, it deals with the following methods/principles important for fermentation processes: fermentation theory (fermentation kinetics, stoichiometry) as well as solid state and submerged liquid fermentations. Finally, the production of beer, wine, spirits, cheese, bread, indigenous foods (including coffee and cocoa), as well as fermented sausages is covered. | |||||||||||||||||
| Undervisningsform | |||||||||||||||||
| Lectures, theoretical and laboratory practicals, and seminars. The lectures introduce issues of importance for the use of yeasts in fermented foods. The theoretical and laboratory practicals as well as the seminars will help the students to obtain an understanding of the above mentioned issues. | |||||||||||||||||
| Målbeskrivelse | |||||||||||||||||
| The objective of the course is to give the students a thorough knowledge of yeasts in fermented foods, with focus on understanding the interplay between various methods/principles important for food fermentation processes and the final product quality. After completing the course, the students should be able to: Knowledge: - Describe fermentation kinetics and stoichiometry as well as the characteristics of solid state and submerged liquid fermentations. - Describe the influence of growth conditions on yeast physiology. - Describe carbohydrate and protein metabolism in yeast. - Describe yeast isolation techniques. - Describe yeast taxonomy as well as standard and molecular biological techniques for identification of yeasts in foods. - Describe microbial interactions involving yeasts. - Describe the production of various fermented foods. - Show overview of the interplay between the methods/principles important for food fermentation processes and the control of final product quality. Skills: - Work in a laboratory with selected experimental techniques and methods which are applied for yeasts. Competences: - Assess how the presence of yeasts in any given food fermentation process involving yeasts will affect the final product quality. | |||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||
| Walker, G.M. (1998) Yeast physiology and biotechnology. Scientific publications and notes. | |||||||||||||||||
| Kursusansvarlig | |||||||||||||||||
| Nils Arneborg, na@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 353-33266 Lene Jespersen, lj@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 353-33230 | |||||||||||||||||
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