| Inst. for Fødevarevidenskab | |||||||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||||||
| Varighed | En blok | ||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Alle hjælpemidler tilladt Beskrivelse af eksamen: A final report, dealing with all the completed projects, has to be delivered on the last day of the teaching block. This final report then constitutes the exam. 13-skala, intern censur | ||||||||||||||
| Forudsætninger for indstilling til eksamen | During the course, a number of projects will have to be completed by the students. | ||||||||||||||
| Rammer for undervisning | Lectures, project work in the dairy pilot plant and laboratory and excursions. | ||||||||||||||
| Blokplacering | Block 4 Ugestruktur: B | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Kompetenceområder | |||||||||||||||
| This mandatory course for the specialisation of MSc in Dairy Technology will give the student competence needed to understand and apply colloid chemistry, biochemistry, physics and technology in the production of fluid, fermented and concentrated dairy products. Competences within basic science: Comprehension of how colloidal interactions can be controlled in order to produce stable dairy products. Competences within applied science: Application of the principles of colloid science to processing of fluid, fermented and concentrated dairy products. Competences within ethtics and values: The ability to reflect over the interplay between society as a whole and the dairy industry. | |||||||||||||||
| Kursets målsætning | |||||||||||||||
| The overall aim of the course is to provide students with in-depth knowledge of the technology involved in processing of fluid milk products (incl. fermented milks), butter, dried and concentrated milks and ice cream. | |||||||||||||||
| Kursusindhold | |||||||||||||||
| The course primarily deals with the following subjects: Fluid milk products: Pasteurized milk and cream products, incl. flavoured milks, UHT milk and other dairy products, Recombined milk, Fermented milks, Effect of fermentation on milk components, Structure formation in acidified milk gels, Processing of specific fermented milks Dried and concentrated milks: Concentration of milk, Processing of condensed milk and sweetened condensed milk, Principles of drying milk constituents, Production and properties of milk powder, dried whey products and caseinates. Butter and dairy spreads: Treatment of cream, Processing of cream into butter and spreads, Properties of final products Ice cream: Ingredients and their influence, Ice cream mix, Processing and freezing of mix, Properties of final ice cream. | |||||||||||||||
| Undervisningsform | |||||||||||||||
| The course consists of lectures as well as project work in the dairy pilot plant and laboratory. A number of lectures will be given by people from industry. The projects involve production of various products as well as analysis of the produced products. Excursions to dairy plants, organizations and manufacturers of equipment will also take place. | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| Lecture notes and scientific papers form the curriculum of the course. | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Richard Ipsen, ri@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 35333225 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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