| 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: Oral examination based on a synopsis of a subject within the curriculum (a main theme with more detailed questions specified). One week prior to the actual exam students draw a subject and prepare a synopsis, which will be presented orally the last day of the course. A written synopsis (1-4 pages) can form part of the presentation. The presentation should take no more than 10 minutes. Following the presentation the examiner and internal censor will ask questions for 5-10 minutes. 7-point scale, internal examiner | ||||||||||||||||
| Requirement For Attending Exam | Approvement of reports from practicals | ||||||||||||||||
| Organisation of Teaching | The course consists of lectures and tutorials (4-8 hrs/week) and laboratory practicals (4-8 hrs/week). Part of the module (3 days during one week) will take place at Danish Institute of Agricultural Sciences, Foulum (Jutland). | ||||||||||||||||
| Block Placement | Block 3 Week Structure: A | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Optional Prerequisites | Practical experience with dairy processing is a definite advantage | ||||||||||||||||
| Restrictions | None | ||||||||||||||||
| Course Contents | |||||||||||||||||
| The course primarily deals with the following subjects: Milk production: Influence of housing and feeding regime, Milking and its influence on raw milk quality, Organic production of milk, Feed quality and legislation, Animal ethics in dairy production, The physical chemistry of milk processing: Milk as a colloidal system (physical-chemical aspects), The effect of heat treatment on milk, Separation processes (chromatographic techniques, ion exchange), The effects of homogenization on milk, Functionality of milk constituent: Solubility, Interfacial properties, Gelation properties, Functional milk fat, Uses of lactose and minerals, Health functionality. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| The course is based on a series of lectures and tutotials providing an overview of milk quality and processing. Laboratory practicals dealing with aspects of milk as a colloidal system and milk protein functionality are also included as well as excursions. Part of the module (3 days during one week) will take place at Danish Institute of Agricultural Sciences, Foulum, Jutland. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| This mandatory course for the specialisation of MSc in Dairy Technology has the overall aim of giving students a detailed knowledge of both theoretical and practical aspects of milk production, milk as a colloidal system and the basic unit operations of dairy processing. In addition, the functionality of food ingredients derived from milk will be covered. After completing the course the student should be able to: Knowledge: - Sum up the colloidal interactions governing stabilization and destabilization of milk and dairy products - Sum up on the major factors influencing milk production and raw milk quality. - Sum up the factors affecting milk ingredient functionality in food systems. - Reflect on how unit operations (chiefly heat treatment) affects milk constituents and the properties of milk. - Reflect on the health functionality of milk constituents. - Reflect of the aminal ethics involved in milk production. - Appreciate the economics involved in dairy production and processing. Skills: - Apply the principles of colloid science to milk processing and milk ingredient functionality. -Structure a scientific presentation and produce a condensed synopsis. Competences: - Work independently - Work effectively in a group during laboratory practicals - Interact with professionals in the dairy industry and associated organizations | |||||||||||||||||
| Course Litterature | |||||||||||||||||
| Fox, P.F. & McSweeney, P.L.H. 1998: Dairy Chemistry and Biochemistry, Blackie Academic & Professional In addition reprints and lecture notes will be used. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Dereck Chatterton, dcha@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333490 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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