| Responsible Department | Department of Food Science | ||||||||||||
| Earliest Possible Year | MSc. 1 year | ||||||||||||
| Duration | One block | ||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||
| Level of Course | 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: 03 November 2010 | ||||||||||||
| 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 | ||||||||||||
| Language of Instruction | English | ||||||||||||
| Restrictions | None | ||||||||||||
| Course Content | |||||||||||||
| 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 Literature | |||||||||||||
| 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. | |||||||||||||
| Course Coordinator | |||||||||||||
| Richard Ipsen, ri@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 353-33225 | |||||||||||||
| Study Board | |||||||||||||
| Study Committee LSN | |||||||||||||
| Work Load | |||||||||||||
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