Curriculum for MSc in Food Science and Technology

Transcrição

Programme-specific Section of the
Curriculum for the MSc Programme in
Food Science and Technology
at the Faculty of Science, University of Copenhagen
2010 (Rev. 2016)
Contents
1 Title, affiliation and language .............................................................................................. 2
1.1 Title ................................................................................................................................................................ 2
1.2 Affiliation ....................................................................................................................................................... 2
1.3 Corps of external examiners ........................................................................................................................... 2
1.4 Language ........................................................................................................................................................ 2
2 Academic profile .................................................................................................................... 2
2.1 Purpose ........................................................................................................................................................... 2
2.2 General programme profile ............................................................................................................................ 2
2.3 General structure of the programme ............................................................................................................... 3
2.4 Career opportunities ....................................................................................................................................... 3
3 Description of competence profiles ...................................................................................... 4
3.1 Generic competence profile............................................................................................................................ 4
3.2 Dairy Science and Technology (incl. internship) ........................................................................................... 4
3.4 Brewing Science and Technology .................................................................................................................. 5
4.2 Applicants with a professional Bachelor’s degree in Food Analysis from the Danish Technical University 6
4.3 Applicants with a Bachelor’s degree in Food Science with a specialisation in Nutrition and Health ............ 6
4.4 Applicants with a Bachelor’s degree within the field of science .................................................................... 6
4.3 Language requirements .................................................................................................................................. 7
5 Prioritisation of applicants ................................................................................................... 7
6 Structure of the programme................................................................................................. 7
6.1 General profile in Food Science and Technology .......................................................................................... 7
* Cannot be taken together with NNEK14007U Applied Cool Climate Viticulture and Enology....................... 8
6.2 Dairy Science and Technology (incl. internship) ........................................................................................... 9
6.3 Dairy Science and Technology (excl. internship) ........................................................................................ 10
6.4 Brewing Science and Technology ................................................................................................................ 11
7 Exemptions ........................................................................................................................... 12
8 Commencement etc. ............................................................................................................ 12
8.1 Validity......................................................................................................................................................... 12
8.2 Transfer ........................................................................................................................................................ 12
8.3 Amendment .................................................................................................................................................. 12
Appendix 1 Tables .................................................................................................................. 14
Appendix 2 Interim arrangements ....................................................................................... 17
Appendix 3 Description of objectives for the thesis ............................................................ 27
Page 1 of 27
1 Title, affiliation and language
A shared section that applies to all BSc and MSc Programmes at the Faculty of Science is
linked to this programme-specific curriculum.
1.1 Title
The MSc programme in Food Science and Technology leads to a Master of Science (MSc) in
Food Science and Technology with the Danish title: Cand.tech.al. (candidatus/candidata
technologiae alimentariae).
The MSc programme in Food Science and Technology with a specialisation in Dairy Science
and Technology including practical experience equivalent to NFOB14000 Dairy Internship
leads to a Master of Science (MSc) in Food Science and Technology with a specialisation in
Dairy Science and Technology with the Danish title: Cand.tech.al. (candidatus/candidata
technologiae alimentariae)/Mejeriingeniør.
The MSc programme in Food Science and Technology with a specialisation in Brewing
Science and Technology leads to a Master of Science (MSc) in Food Science and Technology
with a specialisation in Brewing Science and Technology with the Danish title: Cand.tech.al.
(candidatus/candidata technologiae alimentariae) med en specialisering i bryggeriteknologi.
1.2 Affiliation
The programme is affiliated with the Study Board for Food, Human Nutrition and Sports, and
the students can both elect, and be elected, to this study board.
1.3 Corps of external examiners
The following corps of external examiners is used for the central parts of the MSc
Programme:
• Corps of External Examiners for Food Science (levnedsmiddelvidenskab).
1.4 Language
The language of this MSc Programme is English.
2 Academic profile
2.1 Purpose
The main objectives of the programme are:
• To qualify students to undertake independent professional functions on the basis of
their scientific and technical knowledge.
• To provide an insight into theoretical and experimental scientific methods.
• To qualify students to participate in scientific development work.
2.2 General programme profile
The programme is taught in English in an international environment with foreign students.
The programme provides the competence required to undertake independent professional
functions within the national and international food industries with respect to quality
assurance and control, process control and product development. The programme also
provides the competence required to undertake independent functions within public food
control, administration and the provision of advice on questions of food policy, and to
participate in scientific development work.
Food Science and technology is the key subject area of the programme, including food
processing, food quality management and product development
Page 2 of 27
2.3 General structure of the programme
The MSc Programme is set at 120 or 150 ECTS credits depending on whether or not the MSc
programme includes internship. The rules regarding internship are stipulated in The
University Programme Order (Uddannelsesbekendtgørelsen) Appendix 1, section 6, 5.
The MSc Programme in Food Science and Technology consists of the following elements:
• Specialisation, 120 ECTS credits including the thesis.
• Specialisation, 150 ECTS credits including the thesis and the internship.
The student must choose one of the following specialisations:
• General profile in Food Science and Technology.
• Dairy Science and Technology incl. internship.
• Dairy Science and Technology excl. internship.
• Brewing Science and Technology
As a consequence of the rules stipulated in The University Programme Order
(Uddannelsesbekendtgørelsen) Appendix 1, section 6, 5 concerning internship
students, who have already passed the Dairy internship as part of their BSc Programme in
Food Science (fødevarer og ernæring), are not allowed to follow the specialisation in Dairy
Science and Technology incl. internship. They can follow one of the following
specialisations:
•
•
•
General profile in Food Science and Technology.
Dairy Science and Technology excl. internship
Brewing Science and Technology.
And subsequently students, who have passed an internship as part of their BSc Programme in
Food Science other than Dairy internship, are not allowed to follow the specialisation in
Dairy Science and Technology. This is because they cannot fulfil the competence profile of
this specialisation without Dairy Internship. They must follow one of the following
specialisations:
•
•
Students, who have not passed an internship as part of their BSc Programme, are not allowed
to follow the specialisation in Dairy Science and Technology excl. internship*. They must
follow one of the following specialisations:
•
•
•
Dairy Science and Technology incl. internship
*See exemption listed under 6.2.6 Exemption from Internship
2.4 Career opportunities
The MSc Programme in Food Science and Technology qualifies students for a PhD
programme, and depending on the academic specialisation it may also be targeted at business
functions and/or areas such as:
• Undertake independent professional functions within the national and international
food industries with respect to quality assurance and control, process control and
product development.
Page 3 of 27
•
Undertake independent functions within public food control, administration and the
provision of advice on questions of food policy, and to participate in scientific
development work.
3 Description of competence profiles
Students following the MSc Programme acquire the knowledge, skills and competences listed
below. Students will also acquire other qualifications through elective subject elements and
other study activities.
3.1 Generic competence profile
On completion of the programme, an MSc in Food Science and Technology has acquired the
following regardless of the chosen specialisation:
Knowledge about:
• Food safety management in compliance with international certification systems.
• Food process equipment and methods to monitor food processes.
• Legal implications in food production.
• How innovation and entrepreneurship can be applied to the food industry.
Skills in/to:
• Execute independent practical experiments.
• Assess possibilities and limitations in the application of theories and methods.
• Structure reports from practicals and handle treatment and discussion of obtained data.
• Use relevant IT-based tools to search for and retrieve scientific literature and other
sources of knowledge.
• Communicate effectively to a specialist and non-specialist audience at a variety of
levels, using modern and appropriate information and communication tools.
• Apply HACCP for food safety management.
Competences in/to:
• Formulate an independent theory on the basis of own results and/or scientific literature
from a national or international perspective.
• Work independently and effectively on an individual basis, in teams as well as in
cross-disciplinary environments.
• Demonstrate capacity for independent thought, creativity and rigour in the application
of knowledge and skills in work situations or in research.
• Participate in public discussions of the impact of food production.
3.2 Dairy Science and Technology (incl. internship)
On completion of the programme, an MSc in Food Science and Technology with a
specialisation in Dairy Science and technology has in addition to the generic competence
profile acquired the following in addition to the generic competence profile:
Knowledge about:
• Unit operations in the dairy industry and how these affect the components and
properties of milk and dairy products.
• The physical chemistry behind the stabilisation of milk and dairy products.
• The equipment used for manufacture of dairy products.
• A detailed account of the relevant aspects of chemistry, biochemistry, microbiology,
physics and technology in relation to the production and processing of dairy products.
• A detailed account of the physiology and genetics of lactic acid bacteria of relevance
to foods, as well as basic genetic manipulation of lactic acid bacteria.
Page 4 of 27
•
•
A detailed account of important organisms and pathogens involved in the spoilage of
dairy products.
The practical daily running of a dairy plant
Skills in/to:
• Apply and evaluate methods for assessing the quality of milk, cheese and processed
milk products.
• Apply principles of physical chemistry to the processing and production of dairy
products.
• Analyse and evaluate dairy processing and production.
• Work in a microbiological laboratory with physiological and molecular methods, as
well as handling simple bioinformatics tools.
• Formulate an independent theory on the basis of own results and/or scientific
literature.
• Structure reports from experimental work and handle treatment and discussion of
obtained data.
Competences in/to:
• Participate in the working environment of a dairy plant.
• Interact with professionals in the dairy industry and associated organisations and
participate in a project-based working environment.
• Develop new dairy products and technologies.
• Relate knowledge from basic sciences to the entire production chain for dairy
products.
• Evaluate how the final product quality is affected by all stages in the chain from farm
to table.
• Evaluate control systems in order to achieve safe dairy products.
• Use and evaluate literature in relation to dairy processing and production.
3.4 Brewing Science and Technology
On completion of the programme, an MSc in Food Science and Technology with a
specialisation in Brewing Science and Technology has in addition to the generic competence
profile acquired the following:
Knowledge about:
• How to describe unit operations in the brewing industry and how these affect the
properties of beer, including equipment, mass balances and energy requirements.
• How to give a detailed account of the relevant aspects of chemistry, biochemistry,
physics and technology in relation to the production of beer.
• How to give a detailed account of the physiology and handling of brewing yeast, incl.
fermentation theory.
• How to give a detailed account of important organisms involved in the spoilage of
beer incl. detection techniques.
• The practical daily running of a brewery.
Skills in/to:
• Apply and evaluate methods for assessing the quality of beer.
• Select and apply methods and theories that can be utilised in the brewing industry.
• Execute independent practical experiments.
• Assess possibilities and limitations in the application of theories and methods.
• Structure reports from practicals and handle treatment and discussion of obtained data.
• Use relevant IT-based tools to search for and retrieve scientific literature and other
sources of knowledge.
Page 5 of 27
•
Communicate effectively to a specialist and non-specialist audience at a variety of
levels, using modern and appropriate information and communication tools.
Competences in/to:
• Participate in the working environment of a brewery.
• Critically evaluate current research and advanced scholarship in brewing science and
technology, and propose new hypotheses.
• Formulate an independent theory on the basis of own results and/or scientific literature
from a national or international perspective.
• Work independently and effectively on an individual basis, in teams as well as in
cross-disciplinary environments.
• Demonstrate capacity for independent thought, creativity and rigour in the application
of knowledge and skills in work situations or in research.
• Participate in public discussions of the impact of beer production.
4 Admission requirements
With a Bachelor’s degree in Food Science, with the specialisation in Quality and Technology
or the specialisation in Food Engineer from the University of Copenhagen the student is
granted reserved access and guaranteed a place on the MSc Programme in Food Science and
Technology if the student applies before the application deadline during the first application
period after the completion of the Bachelor’s degree.
4.1 Applicants with a Bachelor’s degree in Food Science (Fødevarer og ernæring)
Applicants with a Bachelor’s degree in Food Science (Fødevarer og ernæring) with the
specialisation in Quality and Technology (kvalitet og teknologi) or the specialisation as
Food Engineer (Fødevareingeniør) from the University of Copenhagen are directly
qualified for admission to the MSc programme.
4.2 Applicants with a professional Bachelor’s degree in Food Analysis from the Danish
Technical University
Applicants with a professional Bachelor’s degree in Food Analysis from the Danish
Technical University are directly academically qualified for admission to the MSc
programme.
4.3 Applicants with a Bachelor’s degree in Food Science with a specialisation in
Nutrition and Health
Applicants with a Bachelor’s degree in Food Science with a specialisation in Nutrition and
Health may also be admitted if their programme includes the following:
• Food Microbiology
4.4 Applicants with a Bachelor’s degree within the field of science
Applicants with a Bachelor’s degree within the field of science from the University of
Copenhagen or other Danish or international universities may also be admitted if their
programme includes the following:
• Mathematics (7.5 ECTS credits).
• Statistics (7.5 ECTS credits).
• Chemistry (15 ECTS credits).
• Microbiology (15 ECTS credits).
• Biochemistry (7.5 ECTS credits).
Page 6 of 27
4.3 Other applicants
The Faculty may also admit applicants who, after an individual academic assessment, are
deemed to possess educational qualifications equivalent to those required in Subclauses 4.1-4.
4.3 Language requirements
4.3.1 Applicants from Nordic universities
Applicants with a Bachelor’s degree from Nordic universities must as a minimum document
English language qualifications comparable to a Danish upper secondary school English B
level.
4.3.2 Non-Nordic applicants
Applicants with a non-Nordic Bachelor’s degree must be able to document English
proficiency corresponding to an IELTS test score of minimum 6.5 or a TOEFL test score of
minimum 83 (Internet-based).
5 Prioritisation of applicants
If the number of qualified applicants to the programme exceeds the number of places
available, applicants will be prioritised as follows:
1) Applicants with a Bachelor’s degree in Food Science (Fødevarer og ernæring) with
the specialisation in Quality and Technology (kvalitet og teknologi) or the
specialisation as Food Engineer (Fødevareingeniør) from the University of
Copenhagen seeking admission by way of direct extension of their completed BSc
programme.
2) Applicants with a professional Bachelor’s degree in Food Analysis form the Danish
Technical University.
3) Applicants with a Bachelor’s degree in Food Science (Fødevarer og ernæring) from
the University of Copenhagen.
4) Applicants with a Bachelor’s degree within the field of science.
5) Other applicants.
Applicants are then prioritised according to grade point average.
6 Structure of the programme
The compulsory subject elements, restricted elective subject elements and the thesis constitute
the central parts of the programme (Section 21 of the Ministerial Order on Bachelor and
Master’s Programmes (Candidatus) at Universities).
Before the beginning of the MSc Programme the student must choose a specialisation.
6.1 General profile in Food Science and Technology
The general profile is set at 120 ECTS credits and consists of the following:
• Compulsory subject elements, 30 ECTS credits
• Restricted elective subject elements, 45 ECTS credits
• Elective subject elements, 15 ECTS credits
• Thesis, 30 ECTS credits
6.1.1 Compulsory subject elements
All of the following subject elements are to be covered (30 ECTS credits):
Block 1
• NFOK15011U Food Quality Management and Control*
Block 3
• NFOK13003U Food Process Equipment
• NFOK16003U Thematic Course in Food Science and Technology Block 2
Page 7 of 27
7.5 ECTS credits
7.5 ECTS credits
15 ECTS credits
*Not compulsory for students who have passed the course International Food Legislation and
Quality Management (NFOB14013U) as part of their BSc programme. Elective subject
element must be passed instead.
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
6.1.2 Restricted elective subject elements
45 ECTS credits are to be covered as subject elements from the following list:
Block 1 7.5 ECTS credits
NFOK14023U Hygiene and Sanitation
NFOK15009U Food Colloids
LLEK10294U Design of Experiments and Optimisations
NNEK14004U Fundamentals of Beer brewing and winemaking
NFOK14019U Microbiology of Fermented Food and Beverages
Quantitative
Bio-spectroscopy
NFOK14025U
LLEK10219U Control of Foodborne Microorganisms
NPLB14027U Analytical Chemistry
NFOK15013U Meat Technology and Packaging
LLEK10190U Milk Processing
Advanced
Food
Chemistry
NFOK14018U
NFOK14002U Yeast Physiology and Applications
NFOK15012U Meat Products and Innovation
NNEK14006U Cool Climate Viticulture and Enology*
NFOK13000U Dairy Processes and Equipment
Process
Analytical
Chemistry
and
Technology
NFOK13002U
NFOK15010U Food Ingredients and Structure Design
NFOK14021U Food Enzymes and Applications
NFOK14026U Dairy Microbiology
Dairy
Product
Technology
2
NFOK16006U
SLEK16001U Advanced Course in Microbiological Food Safety Block 1 7.5 ECTS credits
* Cannot be taken together with NNEK14007U Applied Cool Climate Viticulture and
Enology
6.1.3 Elective subject elements
15 ECTS credits are to be covered as elective subject elements.
BSc subject elements corresponding to 15 ECTS credits may be included in the MSc
Programme.
Projects outside the course scope may be included in the elective section of the programme
with up to 15 ECTS credits. The regulations are described in Appendix 5 to the shared section
of the curriculum.
Projects in practice may be included in the elective section of the programme with up to 15
ECTS credits. The regulations are described in Appendix 4 to the shared section of the
curriculum.
6.1.4 Thesis
The MSc Programme in Food Science and Technology with a general profile includes a thesis
corresponding to 30 ECTS credits, as described in Appendix 2 to the shared curriculum. The
thesis must be written within the academic scope of the programme.
If the topic of the thesis is food safety, the main supervisor can come from the Faculty of
Health or the Technical University of Denmark.
Page 8 of 27
6.1.5 Academic mobility
Academic mobility requires that the student follows the rules and regulations regarding preapproval and credit transfer.
The academic mobility for the MSc Programme in Food Science and Technology with a
General profile in Food Science and Technology is placed in block 3+4 of the 1st year. This
means that the curriculum makes it possible for subject elements to be taken outside the
Faculty of Science.
In addition the student has the possibility to arrange similar academic mobility in other parts
of the programme.
6.2 Dairy Science and Technology (incl. internship)
The specialisation is set at 150 ECTS credits and consists of the following:
• Internship, 30 ECTS credits
•
•
•
•
•
•
•
•
•
•
All of the following subject elements are to be covered (75 ECTS credits + Internship 30
ECTS credits):
Block 1+2
30 ECTS credits
NFOB15016U Dairy Internship
Block 3
7.5 ECTS credits
NFOK13003U Food Process Equipment
Block 3
7.5 ECTS credits
LLEK10190U Milk Processing
Block 4
7.5 ECTS credits
NFOK13000U Dairy Process and Equipment
Food
Quality
Management
and
Control*
Block
1
7.5 ECTS credits
NFOK15011U
Block 2
15 ECTS credits
NFOK16003U Thematic Course in Food Science and
Technology
Block 3
7.5 ECTS credits
NFOK16005U Dairy Product Technology 1
Block 1
7.5 ECTS credits
NFOK14019U Microbiology of Fermented Food and
Beverages
Block 4
7.5 ECTS credits
NFOK16006U Dairy Product Technology 2
Block 4
7.5 ECTS credits
NFOK14026U Dairy Microbiology
Programme.
of the curriculum.
Projects in practice may not be included in the elective section of the programme with up to
15 ECTS credits. The regulations are described in Appendix 4 to the shared section of the
curriculum.
Page 9 of 27
6.2.3 Thesis
The MSc Programme in Food Science and Technology with a specialisation in Dairy Science
and Technology (incl. internship) includes a thesis corresponding to 30 ECTS credits, as
described in Appendix 2 to the shared curriculum. The thesis must be written within the
academic scope of the programme.
specialisation in Dairy Science and Technology (incl. internship) is placed in block 1+2 of the
1st year. This means that the curriculum makes it possible to follow subject elements outside
the Faculty of Science.
of the programme.
6.2.5 Internship
30 ECTS credits must be covered by Dairy Internship. The Dairy Internship cannot count as
elective subject elements in the MSc Programme of 120 ECTS credits or any other MSc
programme.
6.2.6 Exemption from Internship
Students with a background as Dairy Technologist or Process Technologist with Dairy
Specialisation are exempt from the compulsory Dairy Internship to become a Dairy Engineer
(Mejeriingeniør).
Students must send documentation to Science Student Services in order to obtain the title
Dairy Engineer (Mejeriingeniør).
6.3 Dairy Science and Technology (excl. internship)
•
•
•
•
•
•
•
•
Food Process Equipment
Block 3
NFOK13003U
Milk Processing
Block 3
LLEK10190U
Dairy Process and Equipment
Block 4
NFOK13000U
Food Quality Management and Control*
Block 1
NFOK15011U
Thematic
Course
in
Food
Science
and
Block 2
NFOK16003U
Technology
Dairy Product Technology 1
Block 3
NFOK16005U
Microbiology of Fermented Food and Beverages Block 1
NFOK14019U
Block 4
NFOK16006U
Dairy Microbiology
Block 4
NFOK14026U
Page 10 of 27
7.5 ECTS credits
7.5 ECTS credits
7.5 ECTS credits
7.5 ECTS credits
15 ECTS credits
7.5 ECTS credits
7.5 ECTS credits
7.5 ECTS credits
7.5 ECTS credits
Programme.
of the curriculum.
curriculum.
6.3.3 Thesis
The MSc Programme in Food Science and Technology with a specialisation in Dairy Science
and Technology (incl. internship) includes a thesis corresponding to 30 ECTS credits, as
described in Appendix 2 to the shared curriculum. The topic of the thesis must be written
within the academic scope of the programme.
specialisation in Dairy Science and Technology (excl. internship) is placed in block 1+2 of
the 2nd year for students admitted in September and block 1+2 the first year for students
admitted in February. This means that the curriculum makes it possible to follow subject
elements outside the Faculty of Science.
of the programme.
6.4 Brewing Science and Technology
•
•
•
•
•
•
Block 1
NFOK15011U Food Quality Management and Control*
Fundamentals
of
Beer
Brewing
and
Winemaking
Block 1
NNEK14004U
Block 1
NFOK14001U Brewing project in practice
Block 3
Block 2
NFOK16003U Thematic Course in Food Science and
Technology
Block 3
NFOK14016U Brewing 1
Block 4
NFOK14017U Brewing 2
Page 11 of 27
7.5 ECTS credits
7.5 ECTS credits
15 ECTS credits
15 ECTS credits
15 ECTS credits
15 ECTS credits
Programme.
of the curriculum.
curriculum.
6.5.3 Thesis
The MSc Programme in Food Science and Technology with a specialisation in Brewing
Science and Technology includes a thesis corresponding to 30 ECTS credits, as described in
Appendix 2 to the shared curriculum. The thesis must be written within the academic scope of
the programme.
specialisation in Brewing Science and Technology is placed in block 1+2 of the 1st year. This
means that the curriculum makes it possible to follow subject elements outside the Faculty of
Science.
of the programme.
7 Exemptions
In exceptional circumstances, the study board may grant exemptions from the rules in the
curriculum specified solely by the Faculty of Science.
8 Commencement etc.
8.1 Validity
This subject specific section of the curriculum applies to all students enrolled in the
programme – see however Appendix 2.
8.2 Transfer
Students enrolled on previous curricula may be transferred to the new one as per the
applicable transfer regulations or according to an individual credit transfer by the study board.
8.3 Amendment
Page 12 of 27
The curriculum may be amended once a year so that any changes come into effect at the
beginning of the academic year. Amendments must be proposed by the study board and
approved by the Dean.
Notification about amendments that tighten the admission requirements for the programme
will be published online at www.science.ku.dk one year before they come into effect.
If amendments are made to this curriculum, an interim arrangement may be added if
necessary to allow students to complete their MSc Programme according to the amended
curriculum.
Page 13 of 27
Appendix 1 Tables
Tables for students admitted to the programme in September (Summer):
Table – General profile in Food Science and Technology
1st
year
2nd
year
Block 1
Block 2
Block 3
Block 4
Food Quality Management
and Control*
Elective
Restricted elective
Restricted elective
Elective
Restricted elective
Restricted elective
Restricted elective
Thematic Course in Food
Science and Technology
Restricted elective
Compulsory
Restricted elective
Thesis
Elective
* Not compulsory for students who have passed this course or the course International Food
Legislation and Quality Management as part of their BSc Programme.
Table – Dairy Science and Technology (incl. internship) – admitted 2016/17
Block 1
1st
year
Block 2
Microbiology of Fermented
Food and Beverages
and Control*
2nd
year
Internship
3rd
year
Thesis
Compulsory
Block 3
Block 4
Dairy Process &
Equipment
Milk Processing
Elective
Dairy Product
Technology 1
Dairy Product
Technology 2
Elective
Dairy Microbiology
Elective
Block 1
1st
year
2nd
year
Block 2
Block 3
Block 4
Dairy Process &
Equipment
Milk Processing
Elective
Dairy Product
Technology 1
Dairy Product
Technology 2
Elective
Dairy Microbiology
Internship
Food and Beverages
and Control*
3rd
year
Thesis
Compulsory
Elective
Table – Dairy Science and Technology (excl. internship) 2016/17 and 2017/18*
Page 14 of 27
Block 1
1st
year
Food and Beverages
and Control**
Block 2
Block 3
Block 4
Food Process equipment
Dairy Process &
Equipment
Milk Processing
Dairy Microbiology
Dairy Product
Technology 2
Elective
Elective
2nd
year
Thesis
Compulsory
Elective
* This table is only for students who commence studies in block 1 2016 and 2017 who have
already taken Dairy Internship as part of their BSc programme in Food and Nutrition.
**Not compulsory for students who have passed this course or the course International Food
Table –Brewing Science and Technology
1st
year
2nd
year
Block 1
Block 2
Fundamentals of Beer
Brewing and Winemaking
Elective
and Control**
Elective
Brewing Project in Practise
Thematic course in Food
Compulsory
Block 3
Block 4
Brewing 1
Brewing 2
Thesis
Elective
*Not compulsory for students who have passed this course or the course International Food
Table for students admitted to the programme in February (Winter):
Table – General profile in Food Science and Technology*
1st
year
2nd
year
Block 3
Block 4
Block 1
Block 2
Restricted elective
and Control**
Restricted elective
Restricted elective
Restricted elective
Restricted elective
Elective
Restricted elective
Elective
Thesis
Compulsory
Restricted elective
Elective
*This table is only relevant for students who begin the MSc Programme in Food Science and
Technology in February (block 3).
Page 15 of 27
Table – Dairy Science and Technology (incl. internship)*
1st
year
2nd
year
Block 3
Block 4
Dairy Process &
Equipment
Milk Processing
Elective
Dairy Product
Technology 1
Dairy Product
Technology 2
Elective
Dairy Microbiology
3rd
year
Block 1
Block 2
Internship
and Control**
Food and Beverages
Thesis
Compulsory
Elective
Table – Dairy Science and Technology (excl. internship)*
1st
year
2nd
year
Block 3
Block 4
Block 1
Dairy Process & Equipment
Food and Beverages
Milk Processing
Elective
and Control**
Dairy Product
Technology 1
Elective
Dairy Microbiology
Compulsory
Block 2
Thesis
Elective
Table – Brewing Science and Technology*
Block 3
1st
year
Brewing 1
2nd
year
Brewing Project in
Practise
Block 4
Block 1
Block 2
Brewing 2
and Control**
Elective
Compulsory
Thesis
Elective
Restricted elective
Elective
Page 16 of 27
Appendix 2 Interim arrangements
The Shared Section of the BSc and MSc Curricula for Study Programmes applies to all
students.
The interim arrangements below only consist of parts where the current curriculum differs
from the rules and regulations that were previously valid. Therefore, if information about
relevant rules and regulations are missing, it can be found in the curriculum above.
1 General changes for students admitted in the academic year 2015/16
Students admitted to the MSc Programme in the academic year 2015/16 must finish the
programme with the original curriculum structure under which they were admitted.
1.1 Specialisations
Students admitted to the MSc Programme in the academic year 2015/16 are allowed to finish
their programme with one of the five specialisations that were outlined in the curricula.
•
•
•
•
•
•
•
•
1.1.1 General profile in Food Science and Technology
Restricted elective subject elements
45 ECTS credits may be covered by subject elements from the following list:
Restricted elective subject elements offered as part of the of the General profile in Food Science
and Technology in this curriculum (see above)
Block 1
7.5 ECTS credits
SFKKA9051U Advanced Manufacturing of
Pharmaceuticals
Discontinued* 7,5 ECTS credits
LLEK10256U Introduction to Dairy Technology
Advanced
Chemometrics
Block 2
7.5 ECTS credits
LLEK10246U
Discontinued* 7.5 ECTS credits
LLEK10171U Cheese Technology
SLEK10172U Chemical Food Safety
Risk Analysis in Food Safety (DTU)
Block 2
7.5 ECTS credits
23271
Discontinued* 15 ECTS credits
SLEK10217U Thematic Course: Microbiological and
Chemical Food Safety
* See course specific changes below.
1.1.2 Dairy Science and Technology (incl. internship)
The specialisation is continued in the present curriculum. The academic content is unchanged
but the placement of internship has changed.
Block 1
1st
year
2nd
year
Block 2
Block 3
Food and Beverages
and Control*
3rd
year
Milk Processing
Dairy Process &
Equipment
Elective
Dairy Product
Technology 1
Dairy Product
Technology 2
Elective
Dairy Microbiology
Internship
Block 4
Thesis
Compulsory
Elective
Legislation and quality management as part of their BSc Programme.
Page 17 of 27
1.1.3 Dairy Science and Technology (excl. internship)
The specialisation is continued in the present curriculum but placement of subject elements
has changed.
Structure of the programme
•
Thesis, 30 ECTS credits
Table – Dairy Science and Technology (excl. internship) – admitted September 2015/16*
Block 1
1st
year
Block 2
and Control**
Food and Beverages
Elective
2nd
year
Block 3
Block 4
Cheese Technology
Milk Processing
Dairy Process &
Equipment
Dairy Microbiology
Dairy Product Technology
Elective
Thesis
•
Compulsory
Elective
Subject elements in italics have been discontinued. See course specific changes below.
*For students who have already taken Dairy Internship as part of their BSc programme in
Food and Nutrition. Students admitted February 2015/16 must follow the table for students
admitted in February (se Curriculum above)
1.1.4 Brewing Science and Technology (incl. internship)
The specialisation is discontinued. It was offered for the last time in the academic year 2015/16.
• Internship, 30 ECTS credits
Table – Brewing Science and Technology (incl. internship) – admitted 2015-16
Block 1
1st
year
2nd
year
Block 2
Internship
and Control*
3rd
year
Block 3
Block 4
Brewing 1
Brewing 2
Elective
Brewing Project in Practice
Elective
Thesis
Compulsory
Elective
Page 18 of 27
Elective subject elements
Elective subject elements must be covered according to regulations defined in the
specialisation Brewing Science and Technology in the curriculum above.
Thesis
The thesis must be written according to regulations defined in the specialisation Brewing
Science and Technology in the curriculum above.
Academic mobility
The academic mobility is placed according to the academic mobility in the specialisation
Brewing Science and Technology in the curriculum above.
Competence profile
The competence profile acquired is as described in the generic competences and the additional
competences for the specialisation Brewing Science and Technology in the curriculum above.
Title
The specialisation leads to a title as defined for the specialisation Brewing Science and
Technology in the curriculum above. The student will be eligible for the additional title
Brygmester/Diploma Master Brewer. This additional title is administered by the Scandinavian
School of Brewing.
2 General changes for students admitted in the academic year 2014/15 or earlier
Students admitted to the MSc Programme in the academic year 2014/15 or earlier must finish
the programme with the original curriculum structure under which they were admitted.
2.1 Specialisations
Students admitted to the MSc Programme in the academic year 2014/15or earlier are allowed
to finish their programme with one of the five specialisations that were outlined in the
curricula.
2.1.1 Individual specialisation in Food Science and Technology
• Restricted elective subject elements, 30 ECTS credits
• Elective subject elements, 15 or 30 ECTS credits
• Thesis, 30 or 45 ECTS credits
Table - Individual specialisation (thesis, 30 ECTS credits) - admitted 2014/15 or earlier
Block 1
1st
year
2nd
year
Block 2
International Food
Legislation and Quality
Management
Food and beverages
Restricted elective
Elective
Elective
Compulsory
Block 3
Block 4
Analytical Chemistry
Advanced Food Chemistry
Restricted elective
Thesis
Restricted elective
Elective
Page 19 of 27
Table - Individual specialisation (thesis, 45 ECTS credits) - admitted 2014/15 or earlier
Block 1
1st
year
2nd
year
International Food
Management
Food and beverages
(NFOK14019U)
Block 2
Block 4
Analytical Chemistry
(NPLB14027U)
Advanced Food Chemistry
(NFOK14018U)
Restricted elective
Restricted elective
Elective
Compulsory
Block 3
Thesis
Restricted elective
Elective
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Restricted elective subject elements
30 ECTS credits are to be covered by subject elements from the following list:
Restricted elective subject elements offered as part of the General profile in Food Science and
Technology in this curriculum incl. restricted elective courses listed in the interim arrangement for
students admitted 2015/16 (see above)
LLEK10256U Introduction to Dairy Technology
NFOK14020U Exploratory Data Analysis/Chemometrics
Block 2
7.5 ECTS credits
NIFK14027U Consumer Economics and Policy
Sensory
and
Consumer
Science
(BA
level)
Block
2
7.5 ECTS credits
NOFB14012U
Block 2
7.5 ECTS credits
LLEK10257U Food Choice and Acceptance
Block 2
7.5 ECTS credits
NFOK14022U Food Texture and Functionality
SLEK10189U Meat and Milk Production
Block 3
7.5 ECTS credits
LLEK10259U Advanced Sensory Methods and Sensometrics
Food
Process
Equipment
Block
3
7.5 ECTS credits
NFOK13003U
15 ECTS credits
NNEK14007U Applied Cool Climate Viticulture and Enology** Block 4
Block 4
7.5 ECTS credits
LLEK10243U Dairy Product Technology
NFOB14011U Mad og samfund
Meat
as
a
Raw
Material
NFOK13001U
NFOK13005U Meat Processing
* See course specific changes below.
**Cannot be taken together with NNEK14006U Cool Climate Viticulture and Enology.
Title
If the Individual specialisation in Food Science and Technology has been chosen, the title
awarded is Master of Science in Food Science and Technology with an Individual
specialisation.
2.1.2 Dairy Technology
• Compulsory subject elements, 67.5 ECTS credits
• Elective subject elements, 7,5 or 22.5 ECTS credits
Page 20 of 27
Table - Dairy Technology (thesis, 30 ECTS credits) - admitted 2014/15 or earlier
1st
year
2nd
year
Block 1
Block 2
Block 3
Block 4
Introduction to Dairy
Technology
Elective
Milk Processing
Elective
Elective
Dairy Processes and
Equipment
International Food
Management
Foods and Beverages
Compulsory
Cheese Technology
Thesis
Dairy Microbiology
Elective
Table - Dairy Technology (thesis, 45 ECTS credits) - admitted 2014/15 or earlier
1st
year
2nd
year
Block 1
Block 2
Block 3
Block 4
Introduction to Dairy
Technology
Cheese Technology
Milk Processing
Elective
Dairy Microbiology
Dairy Processes and
Equipment
International Food
Management
Foods and Beverages
Compulsory
Thesis
Elective
Title
If a specialisation in Dairy Technology has been chosen and practical experience equivalent to
Dairy Internship (NFOB14000U) has been completed, the title awarded is Cand.techn.al. /
Dairy Technologist – in Danish: Cand.techn.al./Mejeriingeniør.
2.1.3 Brewing Science Technology
• Compulsory subject elements , 60 or 67,5 ECTS credits
• Elective subject elements 22,5 or 30 ECTS credits
• Thesis, 30 ECTS credit
Table - Brewing Science Technology - admitted 2014/15 or earlier
Block 1
1st
year
2nd
year
Block 2
Block 3
Brewing 1**
Brewing 2***
Beverage Technology*
Block 4
Yeast Physiology and
Applications (NFOK14002U)
Elective
Elective
Brewing Project in Practice
Thesis
Elective
Compulsory
Elective
Page 21 of 27
*Students with practical experience equivalent to the practical training in the brewing industry
are exempt from this subject element. The students must follow elective subject elements
instead.
**From 2015/16 the course will run in block 3.
***From 2015/16 the course will run in block 4.
Title
If a specialisation in Brewing Science Technology has been chosen, and practical experience
equivalent to Internship in the brewing industry (NFOB15015U) has been completed, the
student will be eligible for the additional title Brygmester/Diploma Master Brewer. This
additional title is administered by the Scandinavian School of Brewing.
Approved qualified internship
Approved qualified internship is only applicable for students admitted to the programmes i)
Dairy Science and Technology and ii) Brewing Science and Technology.
Students admitted to these programmes can obtain an additional title if they have passed an
approved qualified internship. Students that are admitted to these programmes and who have
not previously passed an approved qualified internship can select to follow an approved
qualified internship (30 ECTS) as an amendment to the MSc Programme.
If the student is admitted to the programme in Brewing Science and Technology, the student
has to select Brewery Internship (NFOB14010U).
Students wishing to follow an approved qualified internship must apply for permission from
the study board for Food, Human Nutrition and Sports.
After passing the internship the student must finish the selected programme, and can therefore
not change to another specialisation.
If a student has previous work experience that can be considered equal to the approved
qualified internship, they can ask the study board for exemption, in order to obtain the
additional titles (see 1.1). In such a case they must provide documentation to demonstrate that
the learning outcome which is outlined in the approved qualified internships is met.
1.1.4 Food Safety
The specialisation is discontinued. It was offered for the last time in the academic year
2014/15.
• Compulsory subject elements , 52.2 ECTS credits
• Elective subject elements, 22.5 or 37.5 ECTS credits
Table - Food Safety (thesis, 30 ECTS credits) – admitted 2014/15 or earlier
1st
year
Block 1
Block 2
Hygiene and Sanitation
Control of Food Borne
Microorganisms
(LLEK10219U)
International Food
Management
Page 22 of 27
Block 3
Block 4
Thematic Course:
Microbiological and
Elective
2nd
year
Risk Analysis in Food
Safety (DTU)
Thesis
Elective
Compulsory
Elective
Elective
Table - Food Safety (thesis, 45 ECTS credits) – admitted 2014/15 or earlier
1st
year
2nd
year
Block 1
Block 2
Hygiene and Sanitation
Control of Food Borne
Microorganisms
International Food
Management
Elective
Risk Analysis in Food
Safety (DTU)
Compulsory
Block 3
Block 4
Thematic Course:
Microbiological and
Elective
Thesis
Elective
Title
If a specialisation in Food Safety has been chosen, the title awarded is Master of Science in
Food Science and Technology with a specialisation in Food Safety.
1.1.5 Process Analytical Technology
The specialisation is discontinued. It was offered for the last time in the academic year
2014/15.
• Compulsory subject elements, 52.2 ECTS credits
• Elective subject elements, 22.5 or 37.5 ECTS credits
Table - Process Analytical Technology (thesis, 30 credits) – admitted 2014/15 or earlier
1st
year
Block 1
Block 2
Block 3
Block 4
Exploratory Data
Analysis/Chemometrics
Advanced Chemometrics
(LLEK10246U)
(NFOK13003U)
Process Analytical
Chemistry and Technology
(NFOK13002U)
Design of Experiments and
Optimization
(LLEK10294U)
Quantitative Biospectroscopy
(NFOK14025U)
Elective
Elective
Thesis
Elective
2nd
year
Advanced Manufacturing of
Pharmaceuticals
(SFKKA9051U)
Compulsory
Elective
Page 23 of 27
Table - Process Analytical Technology (thesis, 45 credits) – admitted 2014/15 or earlier
Block 1
1st
year
Block 2
Exploratory Data
Analysis/Chemometrics
Advanced Chemometrics
(LLEK10246U)
Design of Experiments and
Optimization
((LLEK10294U))
Quantitative Biospectroscopy
(NFOK14025U)
Block 3
Block 4
(NFOK13003U)
Process Analytical
Chemistry and Technology
(NFOK13002U)
Elective
Elective
2nd
year
Thesis
Advanced Manufacturing of
Pharmaceuticals
(SFKKA9051U)
Compulsory
Elective
Title
If a specialisation in Process Analytical Technology has been chosen, the title awarded is
Master of Science in Food Science and Technology with a specialisation in Process Analytical
Technology.
2 Course specific changes
Discontinued course
Interim arrangement
Advanced Chemometrics,
The course is no longer part of the curriculum.
(LLEK10246U), 7,5 ECTS credits
Students admitted in the academic year 2015/16 or earlier may still
take the course as a restricted elective subject element.
Advanced Sensory Methods and
The course was a restricted elective course in the academic year
Sensometrics (LLEK10259U ),
2014/15.
7.5 ECTS credits
The course was offered for the last time in the academic year 2014/15
and a third exam is offered in the academic year 2015/16.
Beverage Technology
(NFOK14015U), 7.5 ECTS
2014/15.
credits
Cheese Technology
(LLEK10171),
7.5 ECTS credits
(SLEK10172U)
The course is replaced by an alternative exam in form of a project.
The course was offered for the last time in the academic year
2015/16.
The course is identical to Dairy Product Technology 2
(NFOK16006U), 7.5 ECTS credits.
2014/15.
The course was offered for the last time in the academic year
(LLEK10256U), 7.5 ECTS credits 2015/16.
Exploratory Data Analysis /
The course is identical to Dairy Product Technology 1
The course was offered last time in the academic year 2015/16 and a
Page 24 of 27
Chemometrics (NFOK14020U),
7. 5 ECTS credits
Fermented Food and Beverages
(LLEA10280), 7.5 ECTS credits
Food Texture and Functionality
(NFOK14022U), ), 7.5 ECTS
credits
third exam is offered in the academic year 2016/17.
The course is equivalent to Exploratory Data Analysis /
Chemometrics (NFOB16000U), 7, 5 ECTS credits (bachelor level).
The course is equivalent to Microbiology of Fermented Food and
Beverages (LLEA10295), 7.5 ECTS credits or Introduction to Dairy
Technology (LLEK10256U), 7.5 ECTS credits.
2014/15.
and a third examination attempt has been offered in the academic
year 2015/16.
International Food Legislation and The course was offered for the last time in the academic year 2014/15
Quality Management
(NFOB14013), 7.5 ECTS credits.
The course is equivalent to Food Quality Management and Control
Internship in the brewing industry
(NFOB15015U), 30 ECTS credits
Introduction to Dairy Technology
(LLEK10256U)
Students who have passed International Food Legislation and Quality
Management are not allowed to take Food Quality Management and
Control and vice versa due to overlap between the two courses.
Students must take elective course instead.
The internship was offered last time in the academic year 2015/16.
The specialisation including brewing internship has been
discontinued from 2016/17 and the internship in the brewing industry
is therefore no longer available.
Students admitted to the brewing specialisation including internship
in the academic year 2015/16 who have not yet passed an internship
must contact Science Student Services.
2015/16 and earlier.
The course was offered last time in the academic year 2015/16 and a
third exam is offered in the academic year 2016/17.
Mad og samfund (NFOB14011),
7.5 ECTS credits
2014/15.
Meat and Milk Production
(SLEK10189U), 7,5 ECTS credits
2014/15.
Meat as Raw Material
(NFOK13001), 7.5 ECTS credits
Page 25 of 27
Meat Processing (NFOK1300),
7.5 ECTS credits
The course is equivalent to Meat Technology and Packaging
The course is equivalent to Meat Products and Innovation
Process Design of Experiments and The course was offered for the last time in the academic year 2013/14
Optimization (LLEK10227),
7.5 ECTS credits
The course is equivalent to Design of Experiments and Optimization
(LLEK10294U) 7.5 ECTS credits.
Starter and Non-starter Cultures
for Dairy Products (LLEF10199), and a third exam is offered in the academic year 2014/15.
7.5 ECTS credits
The course is equivalent to Dairy Microbiology (LLEF10292), 7.5
ECTS credits.
Thematic Course Dairy Process
Equipment (LLEK10228), 15
ECTS credits
The course is equivalent to Dairy Processes and Equipment
(NFOK13000U) 7.5 ECTS credits + Food Process Equipment
(NFOK13003U) 7.5 ECTS credits.
Thematic Course: Microbiological The course was a restricted elective course in the academic year
and Chemical Food Safety
2015/16 or earlier.
(SLEK10217U), 15 ECTS credits
Thematic Course: Process
Analytical Technology
(LLEK10226), 15 ECTS credits
The course is equivalent to Food Process Equipment
(NFOK13003U), 7.5 ECTS credits + Process Analytical Chemistry
and Technology, (NFOK13002U) 7.5 ECTS credits.
Page 26 of 27
Appendix 3 Description of objectives for the thesis
After completing the thesis, the student should have:
Knowledge about:
• How to identify scientific problems within the area of Food Science and Technology.
• How to summarise a suitable combination of methodologies/theories based on
international research in order to prepare a problem formulation.
• How to discuss theories/models with a high degree of independence.
Skills in/to:
• Apply and critically evaluate methodologies/theories, including their limitations.
• Discuss academic issues arising from the thesis.
• Draw conclusions in a clear and academic manner.
• Process own data through a choice of academic analyses, and present findings in a
concise manner.
Competences in/to:
• Initiate and perform academic work in a research environment or in an applied fashion
in the food industry.
• Solve complex problems and solve assignments in a working environment.
Page 27 of 27

Curriculum for MSc in Food Science and Technology

Transcrição

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