Nutritional Effects of Dairy and Dairy/Plant-Hybrid Products

Course content

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. 

 

Learning outcome

After the course the student will have obtained the following:

Knowledge:

  • 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

 

Skills:

  • Read and use original scientific literature regarding dairy and dairy/plant-hybrid products.

 

Competences:

  • 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.

Oral
Collective
Continuous feedback during the course of the semester
ECTS
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.
Aid
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)

  • Category
  • Hours
  • Lectures
  • 50
  • Preparation
  • 60
  • Theory exercises
  • 8
  • Project work
  • 88
  • English
  • 206

Kursusinformation

Language
English
Course number
NFOK23001U
ECTS
7,5 ECTS
Programme level
Full Degree Master
Placement
Summer
Schedulegroup
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.
Capacity
Max 30 students
The number of seats may be reduced in the late registration period
Studyboard
Study Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Contracting faculty
  • Faculty of Science
Course Coordinators
  • Henrik Siegumfeldt   (6-7a706c6e7c74476d76766b35727c356b72)
  • Lilia Ahrné   (5-726f726f67466c75756a34717b346a71)
Teacher

This course is prepared in collaboration between teachers from the University of Copenhagen and teachers from Wageningen University in The Netherlands.

Saved on the 30-10-2023

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