| Responsible Department | Department of Food Science | ||||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||||
| Duration | One block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Level of Course | Joint BSc and MSc | ||||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: Individual oral exam (30 min. incl. evaluation) will include presentation and questioning of project report (15-20 min.), but also general knowledge within starter and non-starter cultures and adventious microflora (including patogens and spoilage microorganisms) will be tested (5-10 min). Weight: 100% Oral exam in project report and curriculum 7-point scale, internal examiner | ||||||||||||||||
| Requirement for Attending Exam | Project report handed over to course responsible wednesday before 15:00 week 8 in block 2 | ||||||||||||||||
| Organisation of Teaching | Lectures and practicals are concentrated in the first 4 weeks throughout the available time. This period is also used to formulate the course project. One excursion. | ||||||||||||||||
| Block Placement | Block 2 Week Structure: C | ||||||||||||||||
| Language of Instruction | English | ||||||||||||||||
| Optional Prerequisites | LLEA10280 Fermented Food and Beverages | ||||||||||||||||
| Restrictions | None | ||||||||||||||||
| Course Content | |||||||||||||||||
| The course will be project oriented and the projects can be coordinated with projects from "Cheese Technology" if the students are interested. It is therefore recommended that "Starter and Non-starter cultures for dairy products" and "Cheese Technology" are taken simultaneously. The cource will contain lectures on primary (Lactic acid bacteria) and secondary (Yeasts, molds, propionibacterium, red smear microflora) starter cultures used for production of fermented dairy products, and their properties in relation to fermented dairy produkts. In addition lectures on non-starter lactic acid bacteria, adjunct cultures and their role in cheese ripening will be covered, as well as pathogenic and spoilage microflora will be covered. Lectures will be concentrated in the first part of the cource. The projects will contain teoretical and practical parts. They will mainly focus on cheese microflora including primary and secondary starter cultures, non-starter LAB, inhibitory substances and bacteriophages. The basic techniques learned in "Lactic Acid Bacteria Microbiology" will be applied in the practical part. An excursion to a starter company will be included. | |||||||||||||||||
| Teaching and learning Methods | |||||||||||||||||
| The course will have lectures and practical exercises mainly located in the beginning of the cource. The lectures and practical exercises support the group projects. Practical exercises also complement previous knowledge obtained from "Lactic Acid Bacteria Microbiology" related to "strain typing" and "real-time PCR quantification". These are also conducted in the start of the course. In addition a group project (2-3 students per group) containing teoretical and practical parts are included. They are initated in week 2 (literature searches etc.). The project are related to the microbiology of fermented dairy products. An excursion to a starter company will be included. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| The course is obligatory for the M.Sc. Dairy Science specialization. The aim of the course is to give the students a thorough knowledge of primary and secondary starter cultures for dairy products, including the adventious microflora associated with cheese. Through the project work the course will also give the students additional knowledge on microbiological analysis on other organisms relevant for dairy products. Knowledge of the most important spoilage and patogens in dairy products has also been obtained. After completing the course the student should be able to: Knowledge: Describe the composition of starter cultures and their use in dairy products. Describe the secondary, adjunct and adventious microflora found in cheese and their biochemical role in cheese ripening. Comprehend role of physiology of starter, secondary starter, adjunct cultures and non-starter bacteria in fermented dairy products. Comprehend principles for starter production. Display knowledge on culture dependent and culture independent techniqes for quantification of microorganisms from dairy products. Skills: Apply principles for species and strain identification of dairy organisms. Analyse dairy product for relevant microorganisms using classical and molecular biology based methods and evaluate the putative source of them. Compare literature information with own obtained data. Competences: Able to find, use and evaluate dairy microbiology literature in realtion dairy fermentation processes. Cooperate with fellow students about literature and practical project laboratory work. Communicate and evaluate own data in relation to literature in writing and orally. | |||||||||||||||||
| Course Literature | |||||||||||||||||
| S. Salminen, A. von Wright, & A. Ouwehand. Lactic Acid Bacteria, Microbiological and functional aspects. 3. ed. Marcel Dekker 2004 (selected chapters) Reviews and Original litterature Overhead and notes Laboratory manuals | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Finn Kvist Vogensen, fkv@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33211 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Work Load | |||||||||||||||||
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