| Recommended semester: 7th - 9th semester (civil), 6th or 7th semester (diplom) |
| Scope and form: Lectures, demonstrations and group work, plus exercises 2 afternoons a week. |
| Evaluation: Oral presentation and approval of coursework
|
| Examination: 13-scale |
| Prerequisites: Completed bachelor education in Food Science and Technology or 24102. 30001 |
| No credit points with: 30215 |
| Participant limitation: Max. 20 |
| Aim: To give the student insight and practical abilities in the determination of taxonomical, technological and toxicological characteristics of yeast and filamentous fungi of significance for the food and beverage industry. |
| Contents: The course covers those yeast and filamentous fungi that are used positively for fermentations and negatively in quality loss of foods and beverages. The following features of the fungi will be treated: cytology, micro- and macro-morphology, primary metabolism, differentiation including secondary metabolism and volatile (flavour) formation, growth and resistance, and technological characteristics. Furthermore the course covers microbial ecology and taxonomy, and traditional and modern identification and detection methods. Practical examples will be given both concerning the industries where fungi are used and food spoilage, including also mycotoxin production. |
| Remarks: Teaching will take place at KVL and DTU. Place of teaching will be announced on the bulletin boards in building 101A and 221 in the beginning of the semester as well as in the room-guide. The last 7 weeks exercises will take place at DTU. |
| Contact: Ulf Thrane, building 221, (+45) 4525 2630, ulf.thrane@biocentrum.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Updated: 13-12-2001 |
