| Department of Food Science | |||||||||||||||
| Earliest Possible Year | 7 | ||||||||||||||
| Duration | 1 semester | ||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||
| Course Level | MSc | ||||||||||||||
| Examination | evaluation of project report Aid allowed Description of Examination: pass/fail, internal examiner | ||||||||||||||
| Organisation of Teaching | 9 weeks from primo September to mid November (see Note) | ||||||||||||||
| Block Placement | outside schedule | ||||||||||||||
| Teaching Language | English may be conducted in Danish/Swedish | ||||||||||||||
| Course Objectives | |||||||||||||||
| The course will provide knowledge on milk as a raw material and the processes involved in manufacture of dairy products. The aim of this course is to give students, who are not already conversant with the dairy industry, an initial knowledge of the principles behind dairy processing as well as knowledge of dairy chemistry. | |||||||||||||||
| Course Contents | |||||||||||||||
| The course primarily deals with the following subjects: Milk production and biosynthesis. Dairy chemistry: Proteins, Fat, Lactose, Mineral balance, Physical properties of milk, Effects of pre-treatments, Basic dairy microbiology: Basic propagation techniques, The microbiology of raw milk, The microbiology of dairy products, Microbiology involved in product defects, Quality assurance of raw material and product Basic dairy processing: Fluid milk products, Fermented milks, Cheese, Butter, Powder, Cleaning and hygiene | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| The course involves lectures, practicals as well as visits to farmers, dairy plants and related industries. It is expected, that the students can work independently and are familiar with laboratory and project work. NOTE: The course takes place at Lund University, Sweden. The course is part of the Dairy Technology specialization, and will thus already from the spring of 2005 follow the new course structure, i.e. two 9 week modules per semester, with the examination included within the 9 week period. | |||||||||||||||
| Course Litterature | |||||||||||||||
| To be decided. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Grete Bertelsen, proud@life.ku.dk, Management, Phone: 35332665 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
| |||||||||||||||