Nutritional Effects of Dairy and Dairy/Plant-Hybrid Products
The course will cover the production of Dairy and Dairy/Plant-hybrid products. Special emphasis will be put on
- Differences in production (incl food safety aspects)
- Differences in digestibility
- Differences in nutrional quality
- Overall Health aspects
Furthermore the course will describe what drives innovation and new product development, within both traditional and hybrid products.
Afterwards, the student will make an individial literature study project on a topic of their own choice within the curriculum of the course.
After the course the student will have obtained the following:
- Basic understanding of the manufacturing processes of dairy and dairy/plant-hybrid products
- Basic understanding of digestibility of these products
- Basic understanding of nutritional quality of these products
- Basic understanding of the overall health aspects of these products
- Read and use original scientific literature regarding dairy and dairy/plant-hybrid products.
- Apply academic methodology to describe basic aspects of the nutritional quality of these products.
- Ability to present a self-chosen scientific topic in a comprehensive matter
A) Reading material for self-study is sent out to students 2
weeks before teaching at KU SCIENCE starts. This pre-reading
material constitutes one week full time study work.
B) Lectures, where a general overview of the subject is presented.
C) Theoretical exercises that elaborate and illustrate the theoretical knowledge by using e.g. specific real world examples.
D) Individual project assignment selected during the course for completion after teaching at KU SCIENCE ends.This project constitutes 2 weeks of full time study work, and the project must be approved, before the course is passed.
A selection of reviews, book chapters, original scientific literature, articles from news magazines and lecturer teaching material is presented and made available to students before the summer course starts.
Basic qualifications in chemistry and microbiology on bachelor level is recommended
It is recommended that students have passed 100 ECTS points of their bachelor programme before signing up for this course.
If you are not a student at The Faculty of Science at The University of Copenhagen click here.
- 7,5 ECTS
- Type of assessment
Written assignment, 3 weeks
- Type of assessment details
- The student will prepare a written assignment based on a topic
within the curriculum.
The topic must be chosen and approved before the end of the two weeks teaching (August 16th 2024)
Subsequently, the student will work on the project individually, and hand in the report after 2 weeks. The individual project work can be carried out at home. It is not allowed to use AI software tools to generate parts of the individual project.
- All aids allowed
- Marking scale
- passed/not passed
- Censorship form
- No external censorship
several internal examiners
Criteria for exam assessment
See Learning Outcome.
Single subject courses (day)
- Theory exercises
- Project work
- Course number
- 7,5 ECTS
- Programme level
- Full Degree Master
5-week summer course.
Week 1: Reading materials for self-study is sent out to students 2 weeks before course start. Preparation constitutes one week full time study.
Weeks 2 and 3: On-campus teaching daily from 8:30-16:00 on August 5th - August 16th, 2024. Students are expected to be present on Campus during these two weeks.
Week 4-5: Individual written assignment. The assignment can be completed from home.
- Max 30 students
The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Henrik Siegumfeldt (6-7a706c6e7c74476d76766b35727c356b72)
- Lilia Ahrné (5-726f726f67466c75756a34717b346a71)
This course is prepared in collaboration between teachers from the University of Copenhagen and teachers from Wageningen University in The Netherlands.
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