| Department of Food Science | |||||||||||||||
| Earliest Possible Year | MSc. 1 year | ||||||||||||||
| Duration | Two blocks | ||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||
| Course Level | MSc | ||||||||||||||
| Examination | Final Examination written examination Portfolio Examination All aids allowed Description of Examination: The examination is based on individual litterature projects. pass/fail, internal examiner | ||||||||||||||
| Requirement For Attending Exam | Students must have participated in the oral presentations of the individual project as well as the practicals. The group report from the practicals must in addition have been accepted. | ||||||||||||||
| Organisation of Teaching | Lectures, practicals, visits (farms and dairy plants). Students are expected to work independently and be familiar with laboratory and project work. The course takes place at University of Copenhagen (LIFE)with some practicals at Lunds University. | ||||||||||||||
| Block Placement | Block 1 Week Structure: A Block 2 Week Structure: A | ||||||||||||||
| Teaching Language | English | ||||||||||||||
| Restrictions | None | ||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||
| 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 | |||||||||||||||
| Course Objectives | |||||||||||||||
| 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. | |||||||||||||||
| Course Contents | |||||||||||||||
| 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 | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| 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 part of the course (1 week) takes place at Lund University. | |||||||||||||||
| Learning Outcome | |||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||
| Course Litterature | |||||||||||||||
| The course will based on notes and handouts. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Richard Ipsen, ri@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333225 Marie Paulsson, marie.paulsson@food.lth.se, Department of Food Science/Dairy Technology, Phone: 62229630 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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