| Responsible Department | Department of Food Science | ||||||||||||
| Research School | FOOD Denmark Sposored by NOVA and FOOD Denmark | ||||||||||||
| External Assisting Partner | Nordforsk netværk: "A Nordic Milk SCience Initiative: Bioactive compounds from milk and their interactions - functionality and genomics for new healthy food" | ||||||||||||
| Course Dates | August 30 - September 3, 2010 Plus the following 2 weeks : homework | ||||||||||||
| Course Abstract | The course will give an overview of milk components with the focus on milk proteins and related new dairy structures. Both technological and health aspects as well as advanced analyzing methods related to these structures will be discussed. Furthermore, representatives from industry will give their perspectives. | ||||||||||||
| Course Home Page | http://www.nova-university.org/novadb/chome/cpage.... | ||||||||||||
| Course Registration | Enrolement is closed! | ||||||||||||
| Deadline for Registration | July 15, 2010 | ||||||||||||
| Credits | 6 (ECTS) | ||||||||||||
| Level of Course | PhD course | ||||||||||||
| Organisation of Teaching | Aud. 1-12, the main building at Bülowsvej 17 | ||||||||||||
| Language of Instruction | English | ||||||||||||
| Restrictions | 25 | ||||||||||||
| Course Content | |||||||||||||
| The lectures during the campus week include the following subjects: Overview of dairy structures for health and functionality, dairy related nanoparticles, intermolecular interactions, overview of technological functionality of milk components, influence of genetic polymorphism on milk clotting, protein -polysaccharide complexes, overview of biological functionality of milk components, enzymatic digestion of milk proteins, bioactivity of derived peptides, bioactivity of milk fat globule membrane proteins, Proteomics, nutrigenomics and metabolomics in relation to milk components. Additionally, students will present their own projects and have guided discussions related to course literature. Furthermore, industrial representatives will give talks about industrial applications and innovations related to the subjects of the course. Before attending the course at campus, students need to read given course literature and prepare a 10 minutes presentation of their own project. As a post-campus assignment students will write a report which reflects the issues of the course on their own work. | |||||||||||||
| Teaching and learning Methods | |||||||||||||
| Preparation of presentation and course literature On campus lectures and theoretical exercises/discussions Preparation of report on subject chosen by student | |||||||||||||
| Learning Outcome | |||||||||||||
| The course will provide knowledge about functional milk compounds focusing on milk proteins. The technological and biological functionality of these structures will be discussed and advanced analyzing methods will be presented. After the course students should have obtained a thorough knowledge on functional milk components and their health and technological aspects as well as the possible industrial applications. Furthermore, students should be able to understand the principles of analysis methods used to study these structures and select relevant methods for their own work. | |||||||||||||
| Course Literature | |||||||||||||
| To be announced! Basic literature on milk components Supplementary papers and handouts from lectures Additional material and papers will be uploaded on the course homepage. | |||||||||||||
| Course Material | |||||||||||||
| To be announced! Basic literature on milk components Supplementary papers and handouts from lectures Additional material and papers will be uploaded on the course homepage. Preparation of presentation and reading literature: 40 hours 5 days of intensive campus course: 40 hours Preparing report after course: 70 hours Total 150 hours | |||||||||||||
| Course Coordinator | |||||||||||||
| Jeanette Anita Held Otte, jo@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33189 | |||||||||||||
| Other Lecturers | |||||||||||||
| Richard Ipsen Dereck Chattterton Marie Pauklsson, Lund University Tommy Nylander, Lund University Anne Pihlanto, MTT Agrifood, Finland Gerd Vegarud, UMB, Norway Lotte Bach Larsen, Århus University and others | |||||||||||||
| Course Fee | |||||||||||||
| Free of charge for NOVA, BOVA and Nordic PhD and Master students. 200 EUR for students from Baltic and developing countries Other participants: 11000 DKK or 2500 DKK/day | |||||||||||||
| Type of Evaluation | |||||||||||||
| Evaluation of written report | |||||||||||||
| Work Load | |||||||||||||
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