| Department of Food Science | |||||||||||||||||||||
| Earliest Possible Year | |||||||||||||||||||||
| Duration | 1 semester | ||||||||||||||||||||
| Credits | 12 (ECTS) | ||||||||||||||||||||
| Course Level | MSc | ||||||||||||||||||||
| Examination | written examination Aid allowed Description of Examination: 13-point scale, external examiner Dates of Exam: Continuous assessment of reports on laboratory practicals as well as a theoretical project (pass/fail). | ||||||||||||||||||||
| Organisation of Teaching | Lectures: 2 course modules per week Practicals: 2 x 4 hours per week Project : 40 hours | ||||||||||||||||||||
| Block Placement | F2, spring F5, spring Mondays and Tuesdays 13-17 | ||||||||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||||||||
| Optional Prerequisites | 076811 Raw Milk Quality 076428 Practical training for the dairy sepcialization | ||||||||||||||||||||
| Course Objectives | |||||||||||||||||||||
| The aim of the course is to provide students with a thorough chemical, physical and technological knowledge of the major 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. In addition the course will deal with legislative and economic aspects relating to the production of dairy products. | |||||||||||||||||||||
| Course Contents | |||||||||||||||||||||
| The course encompasses concentrated milk products, ice cream, butter and cheese as well as legislation and economic aspects of dairy production. | |||||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||||
| The course consists of lectures, laboratory practicals and a theoretical project. Several excursions will also take place during the course. | |||||||||||||||||||||
| Course Litterature | |||||||||||||||||||||
| Notes, handouts and scientific papers | |||||||||||||||||||||
| 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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