|Ansvarligt institut||Institut for Fødevarevidenskab|
|English Title||Introduction to Dairy Technology|
|Tidligst mulig placering||Kandidat 1.år|
Alle hjælpemidler tilladt
Beskrivelse af eksamen: Students will be assessed on basis of: 1) Successful completion of e-modules throughout the course (questionnaires, assignments and discussions). This accounts for 50% of the final grade. and 2) A final exam conducted via internet (estimated workload 12 hours). The exam will be structured as an individual written assignment which must be completed within 48 hours. This accounts for 50% of the final grade.
Vægtning: 50% activities in e-learning modules 50% final exam
7-trinsskala, intern censur
|Forudsætninger for indstilling til eksamen||Students must successfully complete the e-learning modules in order to participate in the exam.|
|Rammer for Undervisning||Internet based e-learning modules where all exercises are web-based. Students can follow the course from anywhere in the world, however, internet access and a webcam are required.|
Ugestruktur: Outside schedule
|Anbefalede forudsætninger||B Sc in Food Science or equivalent|
|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
|The course is based on a series of e-learning modules integrating literature studies, exercises relating to theory and case studies. E-modules are on-line learning activities which can be either questionnaires, assignments or discussions. E-learning includes on-line discussion fora in which students interact to construct knowledge. Criteria for successful completion of each e-learning module will be defined for each module and will be based on active participation in discussions, completion of individual assignments, group work and questionnaires.|
|This course will give students competence to understand milk chemistry, milk production and basic milk processing|
After completing the course the student should be able to:
- 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
- Apply principles from colloid chemistry and physics to analyse processing of dairy products.
- Apply principles, theories and frameworks to case studies relating to dairy processing
- Evaluate quality of scientific literature and ressources
- Argue coherently and think critically within the framework of dairy processing
- Reflect and discuss factors of importance to dairy product quality from milk production to final products
- Reflect on the role of dairy production and processing in society
|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).|
Additional material will include scientific papers and presentations which will be available at the course homepage at absalon.ku.dk
|Richard Ipsen, firstname.lastname@example.org, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 353-33225|