| Ansvarligt institut | Institut for Fødevarevidenskab |
| Forskeruddannelsesprogram | FOOD Denmark |
| Kursusdatoer | 23 - 27 august 2010 |
| Kursus resumé | The content of the course will be based on updated critical reviews of the knowledge in the area of microbiology, biochemistry, chemistry and physics of cheese ripening, including the most recent research. Participants will be offered the possibility to make practcal research work of relevance for their PhD-projects. |
| Kursus hjemmeside | http://www.en.ifv.life.ku.dk/faggrupper/mejeri.asp... |
| Kursustilmelding | Anette Ibsen Dairy Technology Department of Food Science Faculty Life of Sciences, Copenhagen University Rolighedsvej 30, DK -1958 Frb.C aib@life.ku.dk |
| Deadline for tilmelding | 17. August 2010 |
| Pointværdi | 6 (ECTS) |
| Kursustype | Ph.d.-kursus |
| Rammer for Undervisning | Rolighedsvej 30,5., room A507 & A510, 1970 Frederiksberg C |
| Undervisningssprog | Engelsk |
| Kursusindhold | |
| The course is an advanced course for PhD students and young scientists in Dairy Technology focusing on the Northern European approach of cheesemaking. The content of the course will be based on the most resent research. The course focus on the aspects related to flavour and texture development, mechanisms of proteolysis, autolysis of bacteria, microflora related to starters and non starter populations in cheese during ripening, antimicrobial interactions, structure development, sensory aspects and nutritional aspects. Cheesemaking is a complicated biochemical process, and in spite of extensive research, the understanding of the influence of cheese milk composition and interactions of cheese composition and microbiology on the development of cheese flavour and texture is still deficient. Whenever new technologies are introduced, such as high pressure treatment of the milk, reduction of the fat content or addition of probiotic bacteria, the limited knowledge of cheese biochemistry seriously decrease the efficiency of the development work. The biochemistry of cheese making and ripening contains general parts that concern several cheese varieties as well as specific parts for each cheese group or even more specific for each cheese variety. The specific biochemistry of Nordic cheese varieties is hardly studied in detail in any other place in the world than in the Nordic cheese research groups involved in this application. | |
| Undervisningsform | |
| 4 weeks full time (170 h), 1.5 weeks (60 h) for preparations; 5 full days (50 h) intense course; 1.5 weeks (60 h) for evaluations and writing a report | |
| Målbeskrivelse | |
| The aim of the course is to give students a detailed knowledge of both theoretical and practical aspects of ripening of Northern European cheese varieties. The PhD students should obtain the ability to use and evaluate scientific information and knowledge concerning biochemistry of cheese ripening and flavour formation, and recognize characteristics of the cheese varieties in question. Finaly they should be able to comprehend the technology behind different cheese varieties and apply the biochemical principles of cheese ripening. | |
| Kursusmateriale | |
| Fox, McSweeney, Cogan and Guinee (2004) Cheese Chemistry, Physics and Microbiology (3. edition) completed with most recent scientific review articles (and chapters), e.g. on Scandinavian cheese varieties. | |
| Kursusansvarlig | |
| Ylva Margareta Ardö, ya@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 353-33193 Mikael Agerlin Petersen, map@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekvalitet og - Teknologi, Tlf: 353-33243 Finn Kvist Vogensen, fkv@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 353-33211 | |
| Andre forlæsere | |
| Hilde Østlie (HØ),UMB Laboratory technician (LAB), KU Siv Skeie (SS), UMB Thor Langserud (TL), UMB | |
| Deltagerbetaling | |
| Free of charge for PhD students covered by NordForsk Students from Baltic countries need 30 % joint funding. Others PhD students DDK 4,000 Other students DDK 10,000 | |
| Evalueringsform | |
| Approval of final report | |