| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||
| English Title | Introduction to Dairy Technology | ||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||
| Varighed | En blok | ||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||
| Kursustype | Kandidatkursus | ||||||||||
| Eksamen | Løbende eksamen skriftlig prøve 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. | ||||||||||
| Blokplacering | Block 1 Ugestruktur: Outside schedule | ||||||||||
| Undervisningssprog | Engelsk | ||||||||||
| Anbefalede forudsætninger | B Sc in Food Science or equivalent | ||||||||||
| Begrænset deltagerantal | None | ||||||||||
| Kursusindhold | |||||||||||
| 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 | |||||||||||
| Undervisningsform | |||||||||||
| 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. | |||||||||||
| Målbeskrivelse | |||||||||||
| 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: Knowledge: - 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 Skills: - 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 Competences: - 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 | |||||||||||
| Litteraturhenvisninger | |||||||||||
| 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 | |||||||||||
| Kursusansvarlig | |||||||||||
| Richard Ipsen, ri@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 353-33225 | |||||||||||
| Studienævn | |||||||||||
| Studienævn LSN | |||||||||||
| Kursusbeskrivelsesomfang | |||||||||||
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