| Inst. for Fødevarevidenskab | |||||||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||||||
| Varighed | En blok | ||||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Alle hjælpemidler tilladt Beskrivelse af eksamen: Evaluation of project reports bestået/ikke bestået, intern censur | ||||||||||||||
| Rammer for undervisning | The course involves lectures, practicals, 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. The course takes place at Lunds University | ||||||||||||||
| Blokplacering | Block 1 Ugestruktur: Outside schedule, Lunds University | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Kompetenceområder | |||||||||||||||
| This course on the specialisation of MSc in Dairy Technology will give students not already conversant with the dairy industry the competence needed to understand milk chemistry, milk production and basic milk processing Competences within basic science: Knowledge of the chemistry of milk constituents. Competences within applied science: Knowledge of milk production composition and quality. Understanding of the unit operations behind milk processing. Competences within ethtics and values science: Awareness of how the dairy industry interacts with the surrounding world | |||||||||||||||
| Kursets målsætning | |||||||||||||||
| 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. | |||||||||||||||
| Kursusindhold | |||||||||||||||
| 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 | |||||||||||||||
| Undervisningsform | |||||||||||||||
| The course is based on a series of lectures and tutotials providing a basic introduction to milk production, quality and processing. Laboratory practicals dealing with the quality of milk and milk processing are also included as well as excursions. Note that the course takes place at Lund University. | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| The course will based on notes and handouts. | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Richard Ipsen, ri@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 35333225 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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