Designing Nutritious Future Dairy Products and Alternatives

Course content

The course will cover:

  • The challenge: sustainable and healthy diets - from purpose to practice 
  • Processing effects on nutrients in dairy products, hybrid products and their vegan alternatives 
  • Nutritional effects of dairy nutrients: protein, lipids, lactose, calcium, immune-active proteins
  • Digestion of dairy and alternative dairy products
  • Benefits of minimal processing
  • Introduction to human Nutrition and Gut Microbiota

 

Furthermore the course will describe what drives innovation and new product development, within both traditional and alternative dairy products. 

Afterwards, the student will make an individual 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:

  • importance of the chemical-physical properties of the ingredients and their interaction with individual process stages e.g. pasteurization, homogenization, fermentation and technologies for fresh dairy products such as drinking milk, cream, butter, yoghurt, cheese and their alternatives.
  • Basic understanding of nutritional quality of dairy and alternative dairy products
  • Basic understanding of the overall health aspects of these products 

 

Skills:

  • Read and use original scientific literature regarding dairy and alternative products.
  • Find data and use models to assess nutritional quality and determine nutritional and sustainability trade-offs

 

Competences:

  • Dealing with challenges in connection to develop healthy dairy products, hybrid products and their vegan alternatives
  • 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.

It is recommended that students have passed 100 ECTS points of their bachelor programme before signing up for this course.
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.
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.
Exam registration requirements

80% attendance during the teaching days

Aid
All aids allowed
Marking scale
passed/not passed
Censorship form
No external censorship
Several internal examiners
Re-exam

Same as the ordinary exam.

If the obligatory 80 % attendance in the original course cannot be met, an individual track fulfilling the same learning goals must be arranged with the course responsible no later than one month before the re-exam. 

If the original project report are not passed, the student must hand in a revised project report.

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
NFOK24004U
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.
Week 2-3 (4-15 August): On-campus teaching daily from 8:30-16:00. 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
30
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
  • Lilia Ahrné   (5-706d706d65446a737368326f7932686f)
  • Henrik Siegumfeldt   (6-786e6a6c7a72456b74746933707a336970)
Teacher

This course is prepared and will be held in collaboration with teachers from the University of Copenhagen, Wageningen University, The Netherlands and University of Hohenheim, Germany

Saved on the 08-10-2024

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