| 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: Individual oral exam (30 min. incl. evaluation) will include presentation and questioning of project report (15-20 min.), but also general knowledge within starter and non-starter cultures and adventious microflora (including patogens and spoilage microorganisms) will be tested (5-10 min). Weight: 100% Oral exam in project report and curriculum 7-point scale, internal examiner | ||||||||||||||||||
| Requirement For Attending Exam | Project report handed over to course responsible wednesday before 15:00 week 8 in block 2 | ||||||||||||||||||
| Organisation of Teaching | Lectures and practicals are concentrated in the first 4 weeks throughout the available time. This period is also used to formulate the course project. Colloqia will be held at end of formulation period and midterm of project period. One excursion. | ||||||||||||||||||
| Block Placement | Block 2 Week Structure: C | ||||||||||||||||||
| Teaching Language | English | ||||||||||||||||||
| Optional Prerequisites | Lactic Acid Bacteria Microbiology | ||||||||||||||||||
| Restrictions | Max. 30 | ||||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||||
| The course is obligatory for the M.Sc. Dairy Science specialization and contribute to obtain competance in basic science on classical and molecular characterization of starter and non-starter bacteria, the relevance of starter and non-starter bacteria physiology and genetics in relation to their use in foods. Competance obtained within applied science: Comprehend role of starter and non-starter bacteria in fermented dairy products. Comprehend principles for starter production. Apply principles for species and strain identification of dairy organisms. Knowledge on most important spoilage and pathogens in dairy products. Competance obtained within ethics and Values: Are able to discuss obtained results from project work Competance in relation to the dairy specialization: Be able to use and evaluate dairy microbial infomation in dairy processes. Understand the principles of starter bacteria as ingrediens in dairy products. | |||||||||||||||||||
| Course Objectives | |||||||||||||||||||
| The aim of the course is to give the students a thorough knowledge of primary and secondary starter cultures for dairy products, including the adventious microflora associated with cheese. Through the project work the course will also give the students additional knowledge on microbiological analysis on some organisms. Knowledge of the most important spoilage and patogens in dairy products has also been obtained. | |||||||||||||||||||
| Course Contents | |||||||||||||||||||
| The course will be project oriented and the projects will be coordinated with projects from "Cheese Technology" if possible. It is therefore recomended that "Starter and Non-starter cultures for dairy products" and "Cheese Technology" are taken simultaneously. The cource will contain lectures on primary (Lactic acid bacteria) and secondary (Yeasts, molds, propionibacterium, red smear microflora) starter cultures used for production of fermented dairy products. In addition lectures on non-starter lactic acid bacteria and their role in cheese ripening will be covered,as well as pathogenic and spoilage microflora will be covered. Lectures will be concentrated in the first part of the cource. The projects will contain teoretical and practical parts. They will mainly focus on cheese microflora including primary and secondary starter cultures, non-starter LAB, inhibitory substances and bacteriophages. The basic techniques learned in "Lactic Acid Bacteria Microbiology" will be applied in the practical part. The colloqia will be related to the projects and will include presentations of the project plan and midterm result. An excursion to a starter company will be included. | |||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||
| The course will have lectures and practical exercises mainly located in the beginning of the cource. The lectures and practical exercises support the group projects. Practical exercises also complement previous knowledge obtained from "Lactic Acid Bacteria Microbiology" related to "strain typing" and "real-time PCR quantification" These are also conducted in the start of the course. In addition a group project (2-3 students per group) containing teoretical and practical parts are included. They are initated in week 2 (literature searches etc.). The project are related to the microbiology of fermented dairy products. In colloqium form the project plan (week 3-4) and mid term project results (week 5-6) are presented. An excursion to a starter company will be included. | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||||||
| Course Litterature | |||||||||||||||||||
| S. Salminen, A. von Wright, & A. Ouwehand. Lactic Acid Bacteria, Microbiological and functional aspects. 3. ed. Marcel Dekker 2004 (selected chapters) Reviews and Original litterature Overhead and notes Laboratory manuals | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Finn Kvist Vogensen, fkv@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333211 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Course Scope | |||||||||||||||||||
| |||||||||||||||||||