| Inst. for Fødevarevidenskab | |||||||||||||||
| English title | Introduction to Dairy Technology | ||||||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||||||
| Varighed | To blokke | ||||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Portfolio eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: The examination is based on individual litterature projects. 7-trinsskala, intern censur | ||||||||||||||
| Forudsætninger for indstilling til eksamen | Acceptance of reports and participation in the oral presentations based on smaller projects, practicals and the final individual project. | ||||||||||||||
| Rammer for undervisning | 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. | ||||||||||||||
| Blokplacering | Block 1 Ugestruktur: A Block 2 Ugestruktur: A | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||
| Kursusindhold | |||||||||||||||
| 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 | |||||||||||||||
| Undervisningsform | |||||||||||||||
| 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. | |||||||||||||||
| Målbeskrivelse | |||||||||||||||
| This course on the MSc specialisation 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 After completing the course the student should be able to: Knowledge: - Sum up the chemistry of milk constituents. - Sum up the various unit operations in milk processing. - Reflect on the factors affecting milk production, milk composition and milk quality. - Reflect on how the dairy industry interacts with the surrounding world Skills: - Apply principles from colloid chemistry and physics to analyse processing of dairy products. - Apply obtained theoretical knowledge of dairy processes to pilot scale experiments and obtained analyses. - Structure various types of reports and handle data treatment and literature in a correct manner Competences: - Work in a food science laboratory - Work independently - Work effectively in a multinational group with a common project | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| The course will based on notes and handouts. | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Richard Ipsen, ri@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 35333225 Marie Paulsson, marie.paulsson@food.lth.se, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 62229630 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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