| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||||
| English Title | Introduction to Dairy Technology | ||||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||||
| Varighed | En blok | ||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Skriftlig auditorieeksamen uden hjælpemidler Beskrivelse af eksamen: A written final examination (4 hrs) without aids 7-trinsskala, intern censur Eksamensdatoer: 03. november 2010 | ||||||||||||
| Forudsætninger for indstilling til eksamen | Acceptance of reports from practicals | ||||||||||||
| Rammer for Undervisning | Lectures, practicals, visits (farms and dairy plants). Students are expected to work independently and be familiar with practical work in a laboratory. | ||||||||||||
| Blokplacering | Block 1 Ugestruktur: A | ||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||
| Begrænset deltagerantal | None | ||||||||||||
| Kursusindhold | |||||||||||||
| 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 | |||||||||||||
| Undervisningsform | |||||||||||||
| 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. | |||||||||||||
| Målbeskrivelse | |||||||||||||
| 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 | |||||||||||||
| Litteraturhenvisninger | |||||||||||||
| The course will be based on Walstra,P., Wouters, J.T.M and Geurts, T.J. (2006) 'Dairy Science and Technology', 2nd Ed, CRC Press, London (available as ebook through LIFE's library). Notes and handouts will also be used. | |||||||||||||
| Kursusansvarlig | |||||||||||||
| Richard Ipsen, ri@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 353-33225 | |||||||||||||
| Studienævn | |||||||||||||
| Studienævn LSN | |||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||
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