| Responsible Department | Department of Food Science
60 % University of Gent 40 % | ||||||||||||
| Research School | FOOD Denmark | ||||||||||||
| External Assisting Partner | The course will be carried out at the University of Ghent (Ghent, Belgium) in connection with the 57th International Congress of Meat Science and Technology (ICoMST). University of Gent | ||||||||||||
| Course Dates | August 3-6, 2011 | ||||||||||||
| Course Abstract | The Ph.D. course will contributes with competences within basic and applied sciences with knowledge of muscle physiology, biology and structure, understanding of the nature of raw meat and meat processing. | ||||||||||||
| Course Registration | For registration and help with accommodation please visit: http://www.icomst2011.be/ . If also attending the ICoMST Congress, please register at www.icomst2011.be. If you have any problems, please contact info@semico.be. . If not attending the ICoMST Congress, please register by sending an e-mail to rla@life.ku.dk. . The course is limited to 80 participants. | ||||||||||||
| Deadline for Registration | May 30, 2011 | ||||||||||||
| Credits | 3 (ECTS) | ||||||||||||
| Level of Course | PhD course | ||||||||||||
| Language of Instruction | English | ||||||||||||
| Restrictions | 80 | ||||||||||||
| Course Content | |||||||||||||
| The Ph.D. course will contributes with competences within basic and applied sciences with knowledge of muscle physiology, biology and structure, understanding of the nature of raw meat and meat processing. | |||||||||||||
| Teaching and learning Methods | |||||||||||||
| lectures, groupwork, cases, student presentations and reports | |||||||||||||
| Learning Outcome | |||||||||||||
| The students get "state of the art" knowledge within the presented subjects through lectures and case work. | |||||||||||||
| Course Coordinator | |||||||||||||
| Rene Lametsch, rla@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33483 | |||||||||||||
| Course Fee | |||||||||||||
| ?0 | |||||||||||||
| Course Costs | |||||||||||||
| ?125 | |||||||||||||
| Type of Evaluation | |||||||||||||
| The student has to participate in 80% of the lectures, exercises and practical to pass the course. | |||||||||||||
| Work Load | |||||||||||||
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