| Department of Food Science | |||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||
| Duration | One block | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: 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-point scale, internal examiner | ||||||||||||||
| Organisation of Teaching | Approx. 40% of the time ia used on lectures, 20% on theoretical excercises, 20% on practicals and 20% on seminarers. | ||||||||||||||
| Block Placement | Block 3 Week Structure: B | ||||||||||||||
| Teaching Language | English | ||||||||||||||
| Optional Prerequisites | Fødevaremikrobiologi | ||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||
| 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. | |||||||||||||||
| Course Objectives | |||||||||||||||
| 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. | |||||||||||||||
| Course Contents | |||||||||||||||
| 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. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| 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. | |||||||||||||||
| Course Litterature | |||||||||||||||
| Scientific publications and notes. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Nils Arneborg, na@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333266 Lene Jespersen, lj@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333230 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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