| 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, external examiner Dates of Exam: Approvement of reports from practicals and project | ||||||||||||||
| Organisation of Teaching | Lectures : 1 course module per week. Practicals : 4 hours per week Project : 4 hours per week for 10 weeks | ||||||||||||||
| Block Placement | 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) | ||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||
| Optional Prerequisites | 076811 Raw Milk Quality Practical Training for the Dairy Specialization | ||||||||||||||
| Course Objectives | |||||||||||||||
| 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. | |||||||||||||||
| Course Contents | |||||||||||||||
| 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. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| The course consists of lectures, laboratory practicals and practical projects in the pilot plant. | |||||||||||||||
| Course Litterature | |||||||||||||||
| Fox, P.F. & McSweeney, P.L.H. 1998: Dairy Chemistry and Biochemistry, Blackie Academic & Professional In addition reprints and notes will be distributed. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Richard Ipsen, ri@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333225 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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