| Department of Food Science | |||||||||||||||
| Earliest Possible Year | MSc. 1 year | ||||||||||||||
| Duration | One block | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Course Level | MSc | ||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: The exam is an oral examination based on a number of questions that will be available 3 weeks prior to the exam. 7-point scale, internal examiner | ||||||||||||||
| Requirement For Attending Exam | During the course, a number of projects will have to be completed by the students. Reports from these projects have to have been accepted as a prerequisite for attendance in the final examination | ||||||||||||||
| Organisation of Teaching | Lectures, project work in the dairy pilot plant and laboratory and excursions. | ||||||||||||||
| Block Placement | Block 4 Week Structure: B | ||||||||||||||
| Teaching Language | English | ||||||||||||||
| Restrictions | None | ||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||
| This mandatory course for the specialisation of MSc in Dairy Technology will give the student competence needed to understand and apply colloid chemistry, biochemistry, physics and technology in the production of dairy products. Competences within basic science: Comprehension of how colloidal interactions can be controlled in order to produce stable dairy products. Competences within applied science: Application of the principles of colloid science to processing of dairy products. Competences within ethtics and values: The ability to reflect over the interplay between society as a whole and the dairy industry. | |||||||||||||||
| Course Objectives | |||||||||||||||
| The overall aim of the course is to provide students with in-depth knowledge of the technology involved in processing of dairy products (fluid milks, fermented milk, cheese, butter, dried and concentrated milks, ice cream). | |||||||||||||||
| Course Contents | |||||||||||||||
| The course primarily deals with the following subjects: Fluid milk products: Pasteurized milk and cream products, incl. flavoured milks, UHT milk and other dairy products, Recombined milk, Fermented milks, Effect of fermentation on milk components, Structure formation in acidified milk gels, Processing of specific fermented milks Cheese: Milk treatment for cheese making, renneting of milk, production of different cheese types, ripening of cheese. Dried and concentrated milks: Influence of processing on the properties of condensed milks, milk powder, dried whey products and caseinates. Butter and dairy spreads: Treatment of cream, Processing of cream into butter and spreads, Properties of final products Ice cream: Ingredients and their influence, Ice cream mix, Processing and freezing of mix, Properties of final ice cream. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| The course consists of lectures as well as project work in the dairy pilot plant and laboratory. A number of lectures will be given by people from industry. The projects involve production of various products as well as analysis of the produced products. Excursions to dairy plants, organizations and manufacturers of equipment will also take place. | |||||||||||||||
| Learning Outcome | |||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address".. | |||||||||||||||
| Course Litterature | |||||||||||||||
| Lecture notes and scientific papers form the curriculum of the course. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Richard Ipsen, ri@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333225 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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