| Department of Food Science | |||||||||||||||||||
| Earliest Possible Year | |||||||||||||||||||
| Duration | 1 semester | ||||||||||||||||||
| Credits | 9 (ECTS) | ||||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||||
| Examination | oral examination Aid allowed Description of Examination: 13-point scale, internal examiner Description of Examination: Dates of Exam: | ||||||||||||||||||
| Organisation of Teaching | Lectures: 1 course module per week Practicals: 2 x 3 hours weekly in 7 weeks Seminars: 8. The 8 seminars will be integrated in the practicals Project. 1 Excursion 1 | ||||||||||||||||||
| Block Placement | F7, spring Tuesday and Thursday 13-16 | ||||||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||||||
| No Credit Points With | Restrictions: A maximum of 15 ECTS credits can be obtained in combination with 07 65 18, Dairy microbiology | ||||||||||||||||||
| Optional Prerequisites | 071213 071214 045319 | ||||||||||||||||||
| Course Objectives | |||||||||||||||||||
| The objective of the course is to give the students a thorough knowledge of fermented food and of the importance of micro-organisms (with emphasis on lactic acid bacteria) for quality. | |||||||||||||||||||
| Course Contents | |||||||||||||||||||
| The following subjects will be included: The importance of microorganism for fermented food. Starter cultures. Industrial important product formation from starter organisms. Theory of fermentation. Taxonomy, identification, genetic and physiology, metabolism and probiotic properties of lactic acid bacteria. Bacteriophages and phage defence mechanisms. Microbial interactions involving lactic acid bacteria, bacteriophages, yeast and fungi. Lactic acid bacteria, yeast and fungi are important for production of fermented food. Knowledge of the role of the micro-organisms for product quality (shelf-life, texture, taste, appearance and food safety) will give the students a background to decide on the use of starter cultures and evaluate which of the properties of the micro-organisms that will be wanted or unwanted in food fermentation. | |||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||
| The course includes lectures, praticals, an excursion, seminars and 2 project reports. The main project report will be based on a fermented product examined in the praticals and it forms the basis of the oral examination. The second report on the pracital (Genetics and phage resistance)must be passed to attend exam. The course wil contain a number of lectures with 076518, Dairy Microbiology. | |||||||||||||||||||
| Course Litterature | |||||||||||||||||||
| S. Salminen & A. von Wright. Lactic Acid Bacteria, Marcel Dekker.1998. Selected chapter from Microbiology of Fermented Food, Blacki Academic & Professional, 1998 Reviews and Notes | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| 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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