NFOK16006U Dairy Product Technology 2
MSc Programme in Food Science and Technology
The course deals with the following subjects:
Cheese technology: Cheese milk treatment, characterisation of cheese varieties and legislation, gross composition of cheese and its relation to cheese technology, special cheeses such as low-fat and low-salt.
Cheese structure: Milk coagulation, syneresis and formation of cheese structure, cheese rheology, and packaging.
Cheese ripening: Acidification and glycolysis, lipolysis and esterolysis, proteolysis, peptidolysis, amino acid release, amino acid catabolism and flavour formation, roles of starter, adjunct and non-starter bacteria, ripening enzymes, chemical methods to evaluate cheese proteolysis and aroma and flavour formation.
The aim of the course is to give students a detailed knowledge of both theoretical and practical aspects of cheese production, characterisation, technology and biochemistry. The course also aims to equip the student for the modern cheese industry, and to think in an innovative fashion to address the challenges faced in such an environment.
Knowledge
- Understand cheese chemistry, biochemistry, microbiology, physics and technology in production of cheese.
- Understand the characteristics of, and basic differences between cheese groups and varieties.
Skills
- Apply obtained knowledge to cheese production and development of processing of old and new cheese varieties
- Apply critical analysis of cheese quality and characteristics
Competences
- Ability to use and evaluate scientific information and knowledge concerning cheese, incl. all steps of production, ripening, and packaging.
- Ability to comprehend the technology behind different cheese varieties and apply the biochemical principles of cheese ripening.
- Capacity to critically evaluate laboratory results and pilot plant trials with regard to the possible development of innovative cheese products and/or processes.
See Absalon for specific course literature.
- Category
- Hours
- Colloquia
- 15
- Exam
- 1
- Lectures
- 28
- Practical exercises
- 60
- Preparation
- 102
- Total
- 206
As
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Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 30 minThe questions will be distributed 3 weeks before the exam. At the oral exam, two of the prepared questions will be drawn by the student. For the first prepared question drawn, all aids are allowed (20 minutes oral exam). For the second prepared question drawn, no aids are allowed (10 minutes oral exam).
- Exam registration requirements
All practicals must have been accomplished and reports been approved.
- Aid
- All aids allowed
Special note:
Oral exam
All aids are allowed for the first part of the oral examination (20 minutes); first prepared question drawn.
No aids are allowed for the second part of the oral examination (10 minutes); second prepared question drawn.
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
- Re-exam
Same as ordinary
Non-approved reports must be handed in two weeks prior to the re-exam
Criteria for exam assesment
Cf. Learning Outcome
Course information
- Language
- English
- Course code
- NFOK16006U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 4
- Schedule
- C
- Course capacity
- 30
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Fergal Patrick Rattray (6-7978857a747f5379828277417e8841777e)
- Thomas Bæk Pedersen