| Inst. for Fødevarevidenskab | |||||||||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||||||||
| Varighed | To blokke | ||||||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||
| Eksamen | Sluteksamen skriftlig og mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: The exam constitutes of an individual project report (75% weighting), which describes choosen processes and equipment and documents pilot plant/laboratory work, and an individual short oral examination (25% weighting) Vægtning: report (75%) oral examination (25%) 7-trinsskala, ekstern censur | ||||||||||||||||
| Rammer for undervisning | The first block of the course consists of lectures, cases and tutorials, excursions and practical work. The last block of the course contains mainly of project work in groups, mid-trem presentation of project work and final exam | ||||||||||||||||
| Blokplacering | Block 3 Ugestruktur: C Block 4 Ugestruktur: C | ||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||
| Anbefalede forudsætninger | 270043 Introduction to Dairy Technology | ||||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||||
| Kompetenceområder | |||||||||||||||||
| Dairy Processes and Equipment is part of the specialisation in Dairy Technology, and contributes with competences within basic and applied sciences, knowledge about production and cleaning processes in the dairy industry, the flow and rheological properties of fluid and materials, the principles of the individual types of common unit operations as well as their combination into entire dairy processing lines to meet specific requirements. Competences within basic science: The students will develop the ability to analyze complex unit operations and processes in the dairy industry and apply the earlier obtained knowledge of physics and chemistry to them. Comprehension of the flow and rheological properties of fluids and elastic materials based on knowledge from physics and chemistry. Competences within applied science: The students will obtain knowledge about dairy processes and equipment and their effects on molecular, physical and chemical properties of dairy products also during the different stages in the processing with various unit operations that are used in dairy plants. The students will be able to collect relevant data in dairy processing lines for monitoring and identifying changes in chemical and physical properties of dairy fluids/gels and during processing. The students will also gain competence about the influence of viscosity on the process of fluids. Furthermore, students will gain comprehension into to cleaning processes applied in the dairy industry. Competences within ethics & values: The course will enable students to relate food production to issues such as sustainability and company social responsibilities. | |||||||||||||||||
| Kursets målsætning | |||||||||||||||||
| The aim of Dairy Processes and Equipment is to enable the students to identify and describe the principle(s) behind the processes and equipment needed in production of dairy products. The students obtain knowledge about the most common unit operations and processes as well as sensors in order to identify changes in the chemical and physical properties of dairy systems during processing and be able to apply new knowledge to improve processes and equipment. | |||||||||||||||||
| Kursusindhold | |||||||||||||||||
| The course will deal with the principles and aim of common unit operations (e.g. drying, separation, homogenisation, concentration, membrane filtration, heat treatment), the flow and rheological properties of fluids and visco-elastic materials in processing, sensors in dairy processing, aspects of dairy process design and cleaning processes in the dairy industry. The content concentrates on understanding the individual dairy process components and on dairy process equipment (hard ware) with respect to obtaining optimal processes and desired product characteristics. | |||||||||||||||||
| Undervisningsform | |||||||||||||||||
| Theoretical aspects are covered in lectures and tutorials on selected topics, many of which involve students reading and interpreting original literature. Practical aspects of the course take the form of demonstrations and a practical project where the students should identify and describe the principle(s) behind the processes and equipment needed in the production of a dairy product. The changes of the product that occur during the different stages of the processing should be documented by experiments and the students should choose appropriate experimental techniques for this purpose. Excursions to equipment manufactures are also included in the course. | |||||||||||||||||
| Målbeskrivelse | |||||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||
| A collection of reviews, book chapters, and original scientific litterature. | |||||||||||||||||
| Kursusansvarlig | |||||||||||||||||
| Anders Ola Karlsson, aka@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 35333253 | |||||||||||||||||
| Studienævn | |||||||||||||||||
| Studienævn LSN | |||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||
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