| Department of Food Science | |||||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||||||
| Duration | One block | ||||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||||
| Course Level | MSc | ||||||||||||||||||
| Examination | Final Examination written examination and oral examination All aids allowed Description of Examination: Oral defence of project report. The individual project topics are drawn during the last part of the course. At the oral defence, the student presents the project and subsequently answers questions within the project and related areas. Each student is evaluated individually. Weight: 20% oral defence 80% project report 13-point scale, internal examiner | ||||||||||||||||||
| Organisation of Teaching | Relative distribution between the hours with teacher(s) present is approx. 42% lectures, 36% theoretical or practical exercises and 22% seminars and guidance. | ||||||||||||||||||
| Block Placement | Block 2 Week Structure: B skal kunne tages samtidig med risk analysis | ||||||||||||||||||
| Teaching Language | English | ||||||||||||||||||
| Optional Prerequisites | Basic knowledge in food microbiology, food technology and quality assurance assumed | ||||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||||
| The course is part of the specializations in Food Safety and Meat Science, respectively, and has relevance to everyone interested in food processing and microbial food safety. The course provides the students with an in-depth knowledge of the microbiological aspects of food preservation and how to apply this in HACCP and quality assurance. Competences obtained within applied science: - Knowledge of the major microbiological hazards - Knowledge of the common preservation principles - Knowledge of monitoring, sampling and detection methods - Understanding of the microbiological response to different preservation stresses - Understanding of the elements and tools in predictive microbiology - Application of microbiological knowledge in HACCP | |||||||||||||||||||
| Course Objectives | |||||||||||||||||||
| To provide the students with knowledge on preservation processes and microbiological quality and safety assurance in order for them to apply this in the design of safe food processes and products including setting up HACCP programmes. | |||||||||||||||||||
| Course Contents | |||||||||||||||||||
| Brush-up on major foodborne pathogens, toxins and common spoilage microorganisms and how we can eliminate or control unwanted microorganisms. The course has focus on the qualitative and quantitative effects of physical and chemical preservation principles on microbial cells and populations and provides examples of the tools and programmes currently available for predictions of growth and inactivation. It deals with sampling strategies and detection methods and discusses the role of selection, injury, and adaptation in microrganisms. There will be cases and exercises with focus on microbiological challenges in meat and meat products for meat science students. The application of the knowledge qualitatively and quantitatively in HACCP and risk assessment is discussed. | |||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||
| Lectures, theoretical and practical exercises, seminars, and project work. The lectures introduce different aspects of food preservation microbiology and the impact on quality and safety. The exercises, seminars, and project work will help the students to familiarize themselves with principles and methods as well as to discuss and communicate the science both orally and in writing. | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Susanne Knøchel, skn@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333258 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Course Scope | |||||||||||||||||||
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