| Responsible Department | Department of Food Science |
| Research School | FOOD Denmark |
| Course Dates | 23 - 27 august 2010 |
| Course Abstract | 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. |
| Course Home Page | http://www.en.ifv.life.ku.dk/faggrupper/mejeri.asp... |
| Course Registration | 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 Registration | 17. August 2010 |
| Credits | 6 (ECTS) |
| Level of Course | PhD course |
| Organisation of Teaching | Rolighedsvej 30,5., room A507 & A510, 1970 Frederiksberg C |
| Language of Instruction | English |
| Course Content | |
| 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. | |
| Teaching and learning Methods | |
| 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 | |
| Learning Outcome | |
| 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. | |
| Course Material | |
| 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. | |
| Course Coordinator | |
| Ylva Margareta Ardö, ya@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 353-33193 Mikael Agerlin Petersen, map@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 353-33243 Finn Kvist Vogensen, fkv@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33211 | |
| Other Lecturers | |
| Hilde Østlie (HØ),UMB Laboratory technician (LAB), KU Siv Skeie (SS), UMB Thor Langserud (TL), UMB | |
| Course Fee | |
| 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 | |
| Type of Evaluation | |
| Approval of final report | |