| Inst. for Fødevarevidenskab | |||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||||
| Varighed | En blok | ||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||
| Eksamen | Sluteksamen mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: 4 weeks before the examination, all examination questions (covering the essential issues of the course) are handed out. At the time of examination, one question is drawn, and the examination proceeds without preparation time. 13-skala, intern censur | ||||||||||||||
| Rammer for undervisning | Approx. 40% of the time ia used on lectures, 20% on theoretical excercises, 20% on practicals and 20% on seminarers. | ||||||||||||||
| Blokplacering | Block 3 Ugestruktur: B | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Anbefalede forudsætninger | Fødevaremikrobiologi | ||||||||||||||
| Kompetenceområder | |||||||||||||||
| Competences obtained within basic science: Knowledge on yeast physiology and methods/principles relevant for food fermentation processes. Competences obtained within applied science: Knowledge on production of various fermented foods. Understand the interplay between the methods/principles important for food fermentation processes and the control of final product quality. Expand this knowledge for the assessment of any given food fermentation process. Competences obtained within Ethics & Values: Make judgment regarding the use of GMO for production of fermented foods. | |||||||||||||||
| Kursets målsætning | |||||||||||||||
| The objective of the course is to give the student a thorough knowledge of yeasts in fermented foods, with focus on understanding the interplay between various methods/principles important for food fermentation processes and the final product quality. | |||||||||||||||
| Kursusindhold | |||||||||||||||
| The course focuses on the use of yeast for the production of fermented foods. Furthermore, it deals with the following methods/principles important for fermentation processes: Fermentation theory (fermentation kinetics, stoichiometry), substrate and growth conditions, metabolic pathways (carbohydrate and protein), taxonomy of yeasts, isolation techniques, molecular typing and identification techniques, use of starter cultures (including GMO and probiotics), and microbial interactions. Finally, the production of beer, wine, spirits, cheese, bread, indigenous foods (including coffee and cocoa), as well as fermented sausages and vegetables is covered. | |||||||||||||||
| Undervisningsform | |||||||||||||||
| Lectures, theoretical and laboratory practicals, and seminars. The lectures introduce issues of importance for the use of yeasts in fermented foods. The theoretical and laboratory practicals as well as the seminars will help the students to obtain an understanding of the above mentioned issues. | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| Scientific publications and notes. | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Nils Arneborg, na@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35333266 Lene Jespersen, lj@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35333230 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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