General information

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: 

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

Accommodation

Please note that the summer courses are non-residential. Participants are responsible for finding and funding accommodation during their stay in Copenhagen.

You can use different online portals to search for accommodation, such as:

Airbnb
Danhostel
Hostel World

UCPH Housing Foundation (acceptance letter from UCPH required).

Registration

https://www.science.ku.dk/english/courses-and-programmes/other-study-opp...

ECTS accreditation

Bachelor level

7,5 ECTS