| Responsible Department | Department of Basic Animal and Veterinary Sciences
50 % Department of Food Science 50 % | ||||||||||||||
| Earliest Possible Year | MSc. 2 year | ||||||||||||||
| Duration | Outside schedule | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Level of Course | MSc | ||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: Project presentation Weight: 100% 7-point scale, internal examiner | ||||||||||||||
| Requirement for Attending Exam | Completion of individual project | ||||||||||||||
| Organisation of Teaching | The course will consist of seminars, groupwork and individual project work | ||||||||||||||
| Block Placement | Summer Course Week Structure: Outside schedule, Summer School held in August at either University of Helsinki or Universitat Autonoma de Barcelona | ||||||||||||||
| Language of Instruction | English | ||||||||||||||
| Restrictions | This course is only available to studetns conducting the MSc in Animal-Derived Foods (Erasmus Mundus Food of Life) | ||||||||||||||
| Course Content | |||||||||||||||
| The course focuses on an intensive scientific analysis of one or more specific topics within the animal-derived food production chain. Teaching will cover specific aspects of animal science and food science, that may include production efficiency aspects, animal health aspects, product quality aspects, food safety aspects, processing aspects, meat and or milk quality aspects. The specific topics to be studied in group work and individual study will vary from year to year and will be decided in consultation between students and teachers based on the outcomes from the first year of the EM Food of Life course and the subjects to be covered in the second year. | |||||||||||||||
| Teaching and learning Methods | |||||||||||||||
| The formal coursework consists of seminars, tutorials, guest lectures and groupwork on specific topic(s) followed by an individual project that will be chosen by the student in consultation with the course leaders. | |||||||||||||||
| Learning Outcome | |||||||||||||||
| The course provides a focused study of one or more specific topics within the area of integrated, cross-disciplinary animal science and food science. Outputs will be relevant to one or more of these areas: efficiency of production, quality of the food products, health of both the consumer and the production-animal. The teaching will be cutting-edge, provide a deep learning experience and have an international context that is relevant to emerging global food production issues and food security. | |||||||||||||||
| Course Literature | |||||||||||||||
| Summer School Manual and original scientific literature | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Christopher Harold Knight, chkn@life.ku.dk, Department of Basic Animal and Veterinary Sciences/Physiology & Biochemistry, Phone: 353-32566 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Work Load | |||||||||||||||
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