NFOK14026U Dairy Microbiology
MSc Programme in Food Science and Technology
The course will contain lectures on:
- Raw milk microflora
- Pathogenic and spoilage microflora
- Bioprotective cultures
- Starter cultures: primary (lactic acid bacteria) and adjunct (yeasts, moulds, propionibacterium, red smear microflora, lactic acid bacteria ripening cultures) starter cultures microflora as well as adventious microbflora (non-starter lactic acid bacteria) and their role in dairy products
- Bacteriophage and bacteriophage resistance in dairy environment
- Role of starter culture physiology on growth and end products (aroma formation, proteolysis, glycolysis, amino acid catabolism)
- Guest lectures from speakers representing major starter culture producers
Laboratory and theoretical excercises will include:
- Characterization of starter cultures using culture and culture independent techniques
- Detection and propagation of bacteriophages from dairy products
- Influence of starter culture propagation conditions on starter composition and activity
The aim of the course is to give the students a thorough
knowledge of roles and importance of microbes in manufacture of
dairy products. Focus will be on primary and adjunct starter
cultures for dairy products, and including the adventious
microflora associated with cheese.
Through lectures and laboratory exercies the course will also give
the students additional knowledge on microbiological analysis on
organisms relevant for dairy products. Knowledge of the most
important spoilage and patogenic microbes in dairy products will
also be obtained.
After completing the course the student should be able to:
Knowledge
- Describe the composition of starter cultures and their use in dairy products
- Describe the secondary, adjunct and adventitious microflora found in cheese and their biochemical role in cheese ripening
- Comprehend the role of physiology of starter, secondary starter, adjunct cultures and non-starter bacteria in fermented dairy products
- Comprehend the principles for starter production
- Comprehend how bacteriophages influence fermented dairy product quality and how to detect them
- Display knowledge on culture dependent and culture independent
techniqes for quantification of microorganisms from dairy products
Skills
- Apply principles for species and strain identification of dairy organisms
- Analyse dairy product for relevant microorganisms using classical and molecular biology based methods and evaluate the putative source of them
- Compare literature information with own obtained data
Competences
- Find, use and evaluate dairy microbiology literature in relation to dairy fermentation processes
- Cooperate with fellow students about literature and practical laboratory work
- Communicate and evaluate own data in relation to literature in writing and orally
See Absalon for a list of course literature. It will include textbooks, reviews and original litterature, presentations, notes and laboratory manuals.
Academic qualifications equivalent to a BSc degree is recommended.
- Category
- Hours
- Lectures
- 28
- Preparation
- 80
- Theory exercises
- 5
- Practical exercises
- 50
- Study Groups
- 20
- Guidance
- 10
- Exam Preparation
- 12
- Exam
- 1
- Total
- 206
As
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Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Oral examination, 20 min
- Type of assessment details
- Individual oral examination without time for preparation. At minimum 2 weeks before the examination, all examination questions (covering the essential issues of the course) are handed out.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
Same as ordinary exam
Criteria for exam assesment
See learning outcomes
Course information
- Language
- English
- Course code
- NFOK14026U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- B
- Course capacity
- 30
The number of places might be reduced if you register in the late-registration period (BSc and MSc) or as a credit or single subject student.
Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Contracting faculty
- Faculty of Science
Course Coordinators
- Paulina Deptula (deptula@food.ku.dk)
- Henrik Siegumfeldt (siegum@food.ku.dk)
Lecturers
Various from KU FOOD.