| Inst. for Fødevarevidenskab | |||||||||||||||
| Tidligst mulig placering | |||||||||||||||
| Varighed | 1 semester | ||||||||||||||
| Pointværdi | 9 (ECTS) | ||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||
| Eksamen | skriftlig prøve med hjælpemidler Beskrivelse af eksamen: 13-skala, ekstern censur Eksamensdatoer: Approvement of reports from practicals and project | ||||||||||||||
| Rammer for undervisning | Lectures : 1 course module per week. Practicals : 4 hours per week Project : 4 hours per week for 10 weeks | ||||||||||||||
| Blokplacering | E7, fall Wednesday 13-17 As projects take up 4 whole Wednesdays during the semester, some lectures will be conducted in Teaching period E2 (Thursday morning 8-9.20) | ||||||||||||||
| Undervisningssprog | Engelsk med note om undervisning på dansk | ||||||||||||||
| Anbefalede forudsætninger | 076811 Mælk som råvare Practical Training for the Dairy Specialization | ||||||||||||||
| Kursets målsætning | |||||||||||||||
| The aim of the course is to provide students with a thorough chemical, physical and technological knowledge of milk and dairy products, thus ensuring an understanding of production, development, research and control of dairy products with the purpose of manufacture of products of optimal quality. | |||||||||||||||
| Kursusindhold | |||||||||||||||
| The course primarily deals with the following subjects: Milk as a colloidal system, the rheology of milk products, functionality of milk-derived ingredients, the effects of unit operations on milk and dairy products, manufacture of market milk products, including fermented milks. | |||||||||||||||
| Undervisningsform | |||||||||||||||
| The course consists of lectures, laboratory practicals and practical projects in the pilot plant. | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| Fox, P.F. & McSweeney, P.L.H. 1998: Dairy Chemistry and Biochemistry, Blackie Academic & Professional In addition reprints and notes will be distributed. | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Richard Ipsen, ri@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 35333225 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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