| Inst. for Fødevarevidenskab | |||||||||||||||
| Tidligst mulig placering | Kandidat 2. år | ||||||||||||||
| Varighed | En blok | ||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Alle hjælpemidler tilladt Beskrivelse af eksamen: Exam consists of a final report presenting own evaluated results from practicals and workshops including a discussion of results relating to theory as well as answers to specific questions. 13-skala, intern censur | ||||||||||||||
| Forudsætninger for indstilling til eksamen | 1. Practicals must have been passed 2. Participation with an oral presentation and discussion of own and other student's results in workshops of the course, should have been made | ||||||||||||||
| Rammer for undervisning | Lectures and practicals | ||||||||||||||
| Blokplacering | Block 2 Ugestruktur: B | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Anbefalede forudsætninger | Milk processing | ||||||||||||||
| Kompetenceområder | |||||||||||||||
| Competences obtained within basic science: This mandatory course for the specialisation of MSc in Dairy Technology will give the student competence needed to understand and apply cheese chemistry, biochemistry, microbiology, physics and technology in production of cheese, including influences from cheese milk quality and treatment. Competences obtained within applied science: Ability to use and evaluate scientific information and knowledge concerning cheese, incl. all steps of production, ripening, cutting/slicing and packaging. Comprehend the technology behind different cheese varieties and apply the biochemical principles of cheese ripening. Competences obtained within ethics and values: Reflect on ability to discuss technological consequences for the cheese quality in relation to human intake. | |||||||||||||||
| Kursets målsætning | |||||||||||||||
| The aim of the course is to give students a detailed knowledge of both theoretical and practical aspects of cheese production, characterisation, technology and biochemistry. | |||||||||||||||
| Kursusindhold | |||||||||||||||
| The course deals with the following subjects: Cheese technology: Cheese milk treatment, characterisation of cheese varieties and legislation, gross composition of cheese and its relation to cheese technology, process control, low-fat cheese, cheese from concentrated milk (UF and MF). Cheese structure: Milk coagulation, syneresis and formation of cheese structure, cheese rheology, slicing, cutting and packaging. Cheese ripening: Acidification and glycolysis, lipolysis and esterolysis, proteolysis, peptidolysis, amino acid release, amino acid catabloism and flavour formation, roles of starter, adjunct and non-starter bacteria, ripening enzymes, chemical methods to evaluate cheese proteolysis and flavour formation. | |||||||||||||||
| Undervisningsform | |||||||||||||||
| The course involves lectures and laboratory practicals, workshops and oral presentations, literature studies and report writing. The student must obtain their own laboratory results and evaluate them in relation to theory given at lectures and found in literature, including critical use of electronic data bases and internet. Results from other students' practicals and literature studies on different cheese varieties will be merged during oral presentations and discussions in workshops. A final report must be made for examination. | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| Lecture notes, compendia and scientific papers | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Ylva Ardö, ya@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 35333193 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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