LLEA10285 EM Food of Life Summer School

Responsible DepartmentDepartment of Basic Animal and Veterinary Sciences   50 %
Department of Food Science   50 %

Earliest Possible YearMSc. 2 year
DurationOutside schedule
Credits7.5 (ECTS)
Level of CourseMSc
ExaminationFinal Examination

oral examination

All aids allowed

Description of Examination: Project presentation

Weight: 100%

7-point scale, internal examiner
Requirement for Attending ExamCompletion of individual project
Organisation of TeachingThe course will consist of seminars, groupwork and individual project work
Block PlacementSummer Course
Week Structure: Outside schedule, Summer School held in August at either University of Helsinki or Universitat Autonoma de Barcelona
Language of InstructionEnglish
RestrictionsThis 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
project work100