| Department of Food Science | |||||||||||||||||||
| Earliest Possible Year | |||||||||||||||||||
| Duration | 1 semester | ||||||||||||||||||
| Credits | 9 (ECTS) | ||||||||||||||||||
| Course Level | MSc | ||||||||||||||||||
| Examination | written examination Aid allowed Description of Examination: 13-point scale, internal examiner Dates of Exam: Accepted laboratory reports are required to participate in written exam. Written exam can be ansvered in English or Danish | ||||||||||||||||||
| Organisation of Teaching | 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 | ||||||||||||||||||
| Block Placement | F4, spring F7, spring Wednesday and friday 13-16 | ||||||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||||||
| No Credit Points With | If the cources Fermented Food og Dairy Microbiology are both passed a total of 15 point can only be obtained. | ||||||||||||||||||
| Optional Prerequisites | 071213 Food Microbiology 071214 Food Microbiology 076811 Raw Milk Quality A passed Dairy practical period is recommended | ||||||||||||||||||
| Course Objectives | |||||||||||||||||||
| 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. | |||||||||||||||||||
| Course Contents | |||||||||||||||||||
| 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. | |||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||
| 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. | |||||||||||||||||||
| Course Litterature | |||||||||||||||||||
| Cogan, T.M. & J.-P. Accolas: Dairy Starter Cultures. VCH Publishers, Inc. 1996. Notes and reviews. | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Finn Kvist Vogensen, fkv@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333211 Jytte Josephsen, jyj@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35283232 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Course Scope | |||||||||||||||||||
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