| Inst. for Fødevarevidenskab | |||||||||||||||||||
| Tidligst mulig placering | |||||||||||||||||||
| Varighed | 1 semester | ||||||||||||||||||
| Pointværdi | 9 (ECTS) | ||||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||||
| Eksamen | skriftlig prøve med hjælpemidler Beskrivelse af eksamen: 13-skala, intern censur Eksamensdatoer: Accepted laboratory reports are required to participate in written exam. Written exam can be ansvered in English or Danish | ||||||||||||||||||
| Rammer for undervisning | Lectures: 1 course module per week for 7 weeks, 2 course modules per week for 7 weeks Practicals: 2 x 3 hours weekly in 7 weeks | ||||||||||||||||||
| Blokplacering | F4, spring F7, spring Wednesday and friday 13-16 | ||||||||||||||||||
| Undervisningssprog | Engelsk med note om undervisning på dansk | ||||||||||||||||||
| Pointspærring | If the cources Fermented Food og Dairy Microbiology are both passed a total of 15 point can only be obtained. | ||||||||||||||||||
| Anbefalede forudsætninger | 071213 Levnedsmiddelmikrobiologi 071214 Levnedsmiddelmikrobiologi 076811 Mælk som råvare A passed Dairy practical period is recommended | ||||||||||||||||||
| Kursets målsætning | |||||||||||||||||||
| The objective of the course is to give the students a thorough knowledge of Dairy microbiology, with focus on taxonomy, physiology and properties of starter organisms (Lactic Acid Bacteria (LAB), Propionibacterium, red smear bacteria, moulds and yeast). The microbiology of spoilage organisms will also be covered. | |||||||||||||||||||
| Kursusindhold | |||||||||||||||||||
| Starter cultures are used in the production of a large range of dairy products. It is important to know the influence of starter cultures on taste, appearance, texture and shelf life of dairy products. The following subjects will be covered: Fermentation theory. Taxonomy and identification of starter bacteria, with emphasis on LAB. Molecular typing and identification techniques. Genetics of starter organisms with emphasis of on LAB. Starter physiology and cultivation. Formation of industrial important metabolites from starter organisms. Bacteriophages and bacteriophage resistance. Antimicrobial activities of starter organisms. Microbial interactions involving lactic acid bacteria, yeast and fungi. Probiotic properties of lactic acid bacteria. Importance of starter cultures and Non-starter LAB in cheese ripening. Starter cultures for fermented milks and butter. Patogens and spoilage organisms in dairy products. Cleaning, desinfection and quality assurance in the dairy industry. | |||||||||||||||||||
| Undervisningsform | |||||||||||||||||||
| The course includes lectures, laboratory and theoretical praticals, presentation of laboratory and theoretical results and an excursion. The cource will contain a number of lectures in common with Fermented Food (076124). One excursion. Theoretical and practical exercises in groups of 2-3 students related to selected topics. Laboratory and theoretical reports must be passed to attend written exam. | |||||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||||
| Cogan, T.M. & J.-P. Accolas: Dairy Starter Cultures. VCH Publishers, Inc. 1996. Notes and reviews. | |||||||||||||||||||
| Kursusansvarlig | |||||||||||||||||||
| Finn Kvist Vogensen, fkv@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35333211 Jytte Josephsen, jyj@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35283232 | |||||||||||||||||||
| Studienævn | |||||||||||||||||||
| Studienævn LSN | |||||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||||
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