| Responsible Department | Department of Food Science | ||||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Level of Course | Joint BSc and MSc | ||||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: 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-point scale, internal examiner | ||||||||||||||||
| Organisation of Teaching | Approx. 30% of the time is used on lectures, 10% on theoretical exercises, 30% on practicals and 30% on seminars. | ||||||||||||||||
| Block Placement | Block 3 Week Structure: B | ||||||||||||||||
| Language of Instruction | English | ||||||||||||||||
| Optional Prerequisites | 270009 Food Microbiology | ||||||||||||||||
| Restrictions | none | ||||||||||||||||
| Course Content | |||||||||||||||||
| 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. | |||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||
| 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. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| 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. | |||||||||||||||||
| Course Literature | |||||||||||||||||
| Walker, G.M. (1998) Yeast physiology and biotechnology. Scientific publications and notes. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Nils Arneborg, na@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33266 Lene Jespersen, lj@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33230 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Work Load | |||||||||||||||||
| |||||||||||||||||