FHM-30806 Advanced Fermentation Science

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

FHM-21806 Food Fermentation.

Continuation courses:

Thesis FHM, BPE, FPE or MIB.

Contents:

The lectures will deal with topics of global functional analysis, fermentation and food safety, and enzyme and ingredient production. Projects will be offered that enable integration of these areas. Project work will be carried out by groups of about 5 students. During the first period of 2 weeks, the topics will be studied based on literature and other information and work plans will be made in consultation with the supervisors. During the following 4 weeks experimental work can be undertaken to reach the set aims. At the end, the groups will present their findings with a PowerPoint presentation and a 4-page summary; this will serve as the final report.

Learning outcomes:

At the end of the course a student is expected to be able to:
- comprehend and integrate relevant aspects of food fermentation, genomics, proteomics and enzymology;
- develop and formulate research objectives and a detailed work plan for experimentation;
- manipulate experiments using advanced techniques;
- interpret data obtained, assess these in relation to the objectives and defend these in oral presentations.

Examination:

The grade mark will be based on an open book theory test during the examination week, and the project work.
Both subjects must be passed with at least 5.5, and a ratio of 30:70 (theory: project) will be used for calculation of the final grade.

Literature:

Lecture presentations, and related documentation, as well as project descriptions and related documentation, will be available to students through the teaching environment blackboard.