SLEA10285U EM Food of Life Summer School

Volume 2013/2014
Education
MSc Programme in Animal-Derived Foods - compulsory
Content
The course focuses on an intensive scientific analysis of one or more specific topics within the animal-derived food production chain. Teaching will cover specific aspects of animal science and food science, that may include production efficiency aspects, animal health aspects, product quality aspects, food safety aspects, processing aspects, meat and or milk quality aspects. The specific topics to be studied in group work and individual study will vary from year to year and will be decided in consultation between students and teachers based on the outcomes from the first year of the EM Food of Life course and the subjects to be covered in the second year.
Learning Outcome
The course provides a focused study of one or more specific topics within the area of integrated cross-disciplinary animal science and food science. The teaching will be cutting edge, provide a deep learning experience and have an international context that is relevant to emerging global food production issues and food security.

After completing the course the students will be able to:

Knowledge
-  understand the basic biological mechanisms involved in milk synthesis and secretion and muscle growth and development
-  understand the basic technologies important in processing animal derived raw food materials into products for consumption
-  understand the contribution of animal production to global food security
-  understand how knowledge of animal science and food science can contribute to food security in developing countries
-  understand the impact of production systems on animal health
-  understand the impact of consumption of animal-derived foods on human health

Skills
-  locate, read and interpret scientific journals and textbooks
-  work accurately with biological data
-  work independently and as part of a mixed culture, international group

 Competencies
-  explain the different elements of the animal derived food products chain
-  explain ways of improving food security through knowledge of animal and food science

Literature
Summer School Manual and original scientific literature.
The formal coursework consists of seminars, tutorials, guest lectures and groupwork on specific topic(s) followed by an individual project that will be chosen by the student in consultation with the course leaders.
The course is held at either University of Helsinki or Universitat Autonoma de Barcelona.
  • Category
  • Hours
  • Colloquia
  • 32
  • Exam
  • 1
  • Lectures
  • 20
  • Preparation
  • 53
  • Project work
  • 100
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Oral examination
Twenty minute group oral presentation of project followed after one month by submission of individual report.
Weight: Oral presentation 20 %, written report 80 %.
Exam registration requirements
Completion of individual project.
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
More than one internal examiner
Criteria for exam assesment
To achieve the maximum grade of 12, the student shall be able to:

Knowledge
- understand the basic biological mechanisms involved in ilk synthesis and secretion and muscle growth and development
- understand the basic technologies important in processing animal derived raw food materials into products for consumption
- understand the contribution of animal production to global food security
- understand how knowledge of animal science and food science can contribute to food security in developing countries
- understand the impact of production systems on animal health
- understand the impact of consumption of animal-derived foods on human health

Skills
- locate, read and interpret scientific journals and textbooks
- work accurately with biological data
- work independently and as part of a mixed culture, international group

Competencies
- explain the different elements of the animal derived food products chain
- explain ways of improving food security through knowledge of animal and food science