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. 2015) 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 (incl. internship)..................................................................................... 5 4.2 Applicants with a related Bachelor’s degree ................................................................................................ 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 6.2 Dairy Science and Technology (incl. internship) ......................................................................................... 9 6.3 Dairy Science and Technology (excl. internship)....................................................................................... 10 6.4 Brewing Science and Technology (incl. internship)................................................................................... 11 6.5 Brewing Science and Technology (excl. internship) .................................................................................. 12 6.6 Compliance of the requirements for external examiners and assessment ................................................... 13 7 Exemptions ........................................................................................................................... 13 8 Commencement etc. ............................................................................................................ 13 8.1 Validity ....................................................................................................................................................... 13 8.2 Transfer ...................................................................................................................................................... 13 8.3 Amendment ................................................................................................................................................ 13 Appendix 1 Tables .................................................................................................................. 15 Appendix 2 Interim arrangements ....................................................................................... 19 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.techn.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 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 including practical experience equivalent to NFOB15015U Brewing Internship leads to 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 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. Page 2 of 27 Food Science and technology is the key subject area of the programme, including food processing, food quality management and product development 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 incl. internship. • Brewing Science and Technology excl. internship. 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 either the Dairy or Brewing 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 or the specialisation in Brewing 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 excl. internship. And subsequently students, who have passed an internship as part of their Bachelor Programme in Food Science other than Dairy or Brewing Internship, are not allowed to follow any of the specialisations in Dairy Science and Technology or Brewing Science and Technology. This is because they cannot fulfil the competence profiles of these specialisations without either Dairy or Brewing Internship. They must follow the specialisation: • General profile in Food Science and Technology. 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 or the specialisation in Brewing Science and Technology excluding internship. They must follow one of the following specialisations: • • • General profile in Food Science and Technology. Dairy Science and Technology incl. internship. Brewing Science and Technology incl. 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: Page 3 of 27 • • Undertake independent professional functions within the national and international food industries with respect to quality assurance and control, process control and product development. 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 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 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. Page 4 of 27 • • • 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. A detailed account of important organisms and pathogens involved in the spoilage of dairy products. The practical daily running of a dairy plant Skills 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 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 (incl. internship) 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 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. Page 5 of 27 • • • 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. Competences 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 Students are admitted to the MSc programme in Food Science and Technology once a year, with studies starting on 1 September. Applicants 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 who complete their Bachelor’s degree in block 1 or 2 may additionally be admitted to the MSc Programme in Food Science and Technology with studies starting on 1 February of the academic year in question. 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 specialization as Food Engineer (Fødevareingeniør) from the University of Copenhagen are directly qualified for admission to the MSc programme. 4.2 Applicants with a related Bachelor’s degree Applicants with a Bachelor’s degree from the University of Copenhagen, other Danish or international universities must have equivalent qualifications and their admission will be assessed on an individual basis. However, all applicants must have a Bachelor's Degree in the field of sciences and have qualifications equivalent to the bachelor’s programme in Food Science which means that their programme must include 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). 4.3 Other applicants The Faculty may also admit applicants who, after a thorough academic assessment, are deemed to possess a Bachelor’s degree with educational qualifications equivalent to those required in Subclauses 4.1-2. Page 6 of 27 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 213 (computer-based), 560 (paper-based) or 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 who have completed 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 who have completed 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 3) Other applicants. 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). All of the compulsory subject elements (including the thesis) defined below must be followed at the exact time planned according to the table in Appendix 1. Restricted elective and elective subject elements may be freely placed in the remaining blocks within a specialisation. Before the beginning of the MSc Programme the student must chose 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 Food Process Equipment Block 3 • NFOK13003U Integrated Thematic Course in Food Science and Block 2 Technology* * The course is offered from 2016/17 Page 7 of 27 7.5 ECTS credits 7.5 ECTS credits 15 ECTS credits 6.1.2 Restricted elective subject elements • • • • • • • • • • • • • • • • • • • • • • • • • • 45 ECTS credits are to be covered as subject elements from the following list: Block 1 NFOK14023U Hygiene and Sanitation Food Colloids Block 1 NFOK15009U Block 1 LLEK10294U Design of Experiments and optimisations Block 1 LLEK10256U Introduction to Dairy Technology NNEK14004U Fundamentals of Beer brewing and winemaking Block 1 NFOK14019U Microbiology of Fermented Food and Beverages Block 1 Block 1 SFKKA9051U Advanced Manufacturing of Pharmaceuticals Block 2 NFOK14025U Quantitative Bio-spectroscopy Block 2 LLEK10219U Control of Foodborne Microorganisms Block 2 LLEK10246U Advanced Chemometrics Block 2 LLEK10171U Cheese Technology Dairy Microbiology Block 2 NFOK14026U Block 2 SLEK10172U Chemical Food Safety Risk Analysis in Food Safety (DTU) Block 2 23271 Block 3 NPLB14027U Analytical Chemistry Meat Technology and Packaging Block 3 NFOK15013U Block 3 LLEK10190U Milk processing SLEK10217U Thematic course: Microbiological and chemical Block 3 food safety Block 4 NFOK14018U Advanced Food Chemistry Block 4 NFOK14002U Yeast physiology and applications Block 4 NFOK15012U Meat products and innovation Cool Climate Viticulture Block 4 NNEK14006U Block 4 NFOK13000U Dairy Processes and Equipment Block 4 NFOK13002U Process Analytical Chemistry and Technology Block 4 NFOK15010U Food Ingredients and structure design Block 4 NFOK14021U Food enzymes and applications 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 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 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 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 without the approval of the study board. 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 topic of the thesis must be within the academic scope of the programme. Page 8 of 27 There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation: • The thesis must be written full time. • 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 6.1.5 Academic mobility 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. Both options require that the student follows the rules and regulations regarding pre-approvals and credit. 6.2 Dairy Science and Technology (incl. internship) The specialisation is set at 150 ECTS credits and consists of the following: • Compulsory subject elements, 75 ECTS credits • Elective subject elements, 15 ECTS credits • Thesis, 30 ECTS credits • Internship, 30 ECTS credits • • • • • • • • • • 6.2.1 Compulsory subject elements 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 Dairy Process and Equipment Block 4 7.5 ECTS credits NFOK13000U Block 1 7.5 ECTS credits NFOK15011U Food quality management and control Integrated Thematic Course in Food Science and Block 2 15 ECTS credits Technology* Block 4 7.5 ECTS credits LLEK10243U Dairy Product Technology 7.5 ECTS credits NFOK14019U Microbiology of Fermented Food and Beverages Block 1 Block 2 7.5 ECTS credits LLEK10171U Cheese Technology Dairy Microbiology Block 2 7.5 ECTS credits NFOK14026U * The course is offered from 2016/17 6.2.2 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 without the approval of the study board. 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 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 topic of the thesis must be within the academic scope of the programme. There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation: • The thesis must be written full time. 6.2.4 Academic mobility The academic mobility for the MSc Programme in Food Science and Technology with a 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 and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit. 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 Programmes. 6.3 Dairy Science and Technology (excl. internship) The specialisation is set at 120 ECTS credits and consists of the following: • Compulsory subject elements, 75 ECTS credits • Elective subject elements, 15 ECTS credits • Thesis, 30 ECTS credits • • • • • • • • • 6.3.1 Compulsory subject elements All of the following subject elements are to be covered (75 ECTS credits): Block 3 NFOK13003U Food Process equipment Block 3 LLEK10190U Milk processing Block 4 NFOK13000U Dairy Process and Equipment Block 1 NFOK15011U Food quality management and control Integrated Thematic Course in Food Science and Block 2 Technology* Block 4 LLEK10243U Dairy Product Technology NFOK14019U Microbiology of Fermented Food and Beverages Block 1 Block 2 LLEK10171U Cheese Technology Block 2 NFOK14026U Dairy Microbiology * The course is offered from 2016/17 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 6.3.2 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 without the approval of the study board. 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. Page 10 of 27 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. 6.3.3 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 within the academic scope of the programme. There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation: • The thesis must be written full time. 6.3.4 Academic mobility The academic mobility for the MSc Programme in Food Science and Technology with a 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 and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit. 6.4 Brewing Science and Technology (incl. internship) The specialisation is set at 150 ECTS credits and consists of the following: • Compulsory subject elements, 75 ECTS credits • Elective subject elements, 15 ECTS credits • Thesis, 30 ECTS credits • Internship, 30 ECTS credits • • • • • • • 6.4.1 Compulsory subject elements All of the following subject elements are to be covered (75 ECTS credits + Internship 30 ECTS credits): Block 1+2 30 ECTS credits NFOB15015U Brewing Internship Block 3 15 ECTS credits NFOK14016U Brewing 1 Block 4 15 ECTS credits NFOK14017U Brewing 2 Block 1 7.5 ECTS credits NFOK15011U Food quality management and control Fundamentals of beer brewing and winemaking Block 1 7.5 ECTS credits NNEK14004U Integrated Thematic Course in Food Science and Block 2 15 ECTS credits Technology* Block 3 15 ECTS credits NFOK14001U Brewing project in practice * The course is offered from 2016/17 6.4.2 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 without the approval of the study board. 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. Page 11 of 27 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. 6.4.3 Thesis The MSc Programme in Food Science and Technology with a specialisation in Brewing 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 within the academic scope of the programme. There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation: • The thesis must be written full time. 6.4.4 Academic mobility The academic mobility for the MSc Programme in Food Science and Technology with a specialisation in Brewing 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 and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit. 6.4.5 Internship 30 ECTS credits must be covered by Brewing Internship. The Brewing Internship cannot count as elective subject elements in the MSc Programme of 120 ECTS credits or any other MSc Programmes. 6.5 Brewing Science and Technology (excl. internship) The specialisation is set at 120 ECTS credits and consists of the following: • Compulsory subject elements, 75 ECTS credits • Elective subject elements, 15 ECTS credits • Thesis, 30 ECTS credits • • • • • • 6.5.1 Compulsory subject elements All of the following subject elements are to be covered (75 ECTS credits): Block 3 NFOK14016U Brewing 1 Block 4 NFOK14017U Brewing 2 Block 1 NFOK15011U Food quality management and control Fundamentals of beer brewing and winemaking Block 1 NNEK14004U Integrated Thematic Course in Food Science and Block 2 Technology* Block 3 NFOK14001U Brewing project in practice * The course is offered from 2016/17 15 ECTS credits 15 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 15 ECTS credits 15 ECTS credits 6.5.2 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 without the approval of the study board. 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. Page 12 of 27 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. 6.5.3 Thesis The MSc Programme in Food Science and Technology with a specialisation in Brewing Science and Technology (excl. 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 within the academic scope of the programme. There are programme specific rules which define parts of the shared curriculum in more detail. The following specific rules apply to this specialisation: • The thesis must be written full time. 6.5.4 Academic mobility The academic mobility for the MSc Programme in Food Science and Technology with a specialisation in Brewing Science and Technology excl. internship) is placed in block 1+2 of the 1st year. This means that the curriculum makes it possible to follow subject elements and conduct projects outside the Faculty of Science. In addition the student has the possibility to arrange similar academic mobility in other parts of the programme. Both options require that the student follows the rules and regulations regarding pre-approvals and credit. 6.6 Compliance of the requirements for external examiners and assessment The MSc Programme automatically fulfils the requirement that one-third of the programme's ECTS credits must be subject to external examination and two-thirds of the ECTS credits must be assessed by grades, cf. the Shared Section of the BSc and MSc Curricula for Study Programmes. ECTS credits transferred are excluded from the calculation of the requirement for external examination and assessment by grades. 7 Exemptions In exceptional circumstances, the university may grant exemptions from the rules in the curriculum specified solely by the university. 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 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. Page 13 of 27 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 14 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 Food Process Equipment Restricted elective Restricted elective Elective Restricted elective Restricted elective Restricted elective Integrated Thematic Course in Food Science and Technology Restricted elective Compulsory Thesis Restricted elective Elective * Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table – Dairy Science and Technology (incl. internship) Block 1 1st year 2nd year Block 2 Block 3 Block 4 Food Process Equipment Dairy Process & Equipment Milk Processing Elective Dairy Product Technology 1 Microbiology of Fermented Food and Beverages Dairy Product Technology 2 Internship Elective Integrated Thematic Course in Food Science and Technology Food Quality Management and Control* 3rd year Dairy Microbiology Thesis Compulsory Elective * Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table – Dairy Science and Technology (excl. internship) 2015/16* Block 1 1st year 2nd year Food Quality Management and Control** Microbiology of Fermented Food and Beverages Elective Elective Compulsory Block 2 Block 3 Cheese Technology Milk Processing Dairy Microbiology Food Process Equipment Integrated Thematic Course in Food Science and Technology Block 4 Dairy Process & Equipment Dairy Product Technology Thesis Elective *For students who have already taken dairy internship as part of their Bachelor programme in Food and Nutrition ** This is not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Page 15 of 27 Table – Dairy Science and Technology (excl. internship) 2016/17 and 2017/18* 1st year Block 1 Microbiology of Fermented Food and Beverages Food quality management and control** Block 2 Integrated thematic course for all FSTstudents Elective Elective 2nd year Block 3 Food Process equipment Block 4 Dairy Process & Equipment Milk processing Dairy Microbiology Dairy Product Technology 1 Dairy Product Technology 2 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 Bachelor programme in Food and Nutrition **This is not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme. Table – Brewing Science and Technology (incl. internship) Block 1 1st year 2nd year Block 2 Internship Fundamentals of Beer Brewing and Winemaking Food Quality Management and Control* 3rd year Integrated thematic course in Food Science and Technology Block 3 Block 4 Brewing 1 Brewing 2 Brewing Project in Practise Elective Elective Thesis Compulsory Restricted elective Elective * Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table –Brewing Science and Technology (excl. internship)* Block 1 Block 2 1st year Fundamentals of Beer Brewing and Winemaking Food Quality Management and Control** 2nd year Brewing Project in Practise Compulsory Block 3 Block 4 Brewing 1 Brewing 2 Elective Elective Integrated thematic course in Food Science and Technology Restricted elective Thesis Elective *For students who have already taken dairy internship as part of their Bachelor programme in Food and Nutrition ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Page 16 of 27 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 Food Process Equipment Restricted elective Food quality management and control** Restricted elective Restricted elective Restricted elective Restricted elective Elective Restricted elective Elective Integrated Thematic Course in Food Science and Technology 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) ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table – Dairy Science and Technology (incl. internship)* 1st year 2nd year Block 3 Block 4 Food Process Equipment Dairy Process & Equipment Milk Processing Elective Dairy Product Technology 1 Microbiology of Fermented Food and Beverages Dairy Product Technology 2 Food Quality Management and Control** Dairy Microbiology Elective 3rd year Block 1 Block 2 Internship Integrated thematic course in Food Science and Technology Thesis Compulsory Elective *This table is only relevant for students who begin the MSc Programme in Food Science and Technology in February (block 3) ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table – Dairy Science and Technology (excl. internship)* 1st year 2nd year Block 3 Block 4 Block 1 Block 2 Food Process Equipment Dairy Process & Equipment Elective Milk Processing Elective Food Quality Management and Control** Integrated Thematic Course in Food Science and Technology Dairy Product Technology 1 Microbiology of Fermented Food and Beverages Dairy Product Technology 2 Compulsory Thesis Dairy Microbiology Elective *This table is only relevant for students who begin the MSc Programme in Food Science and Technology in February (block 3) Page 17 of 27 ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table – Brewing Science and Technology (incl. internship)* Block 3 Block 4 1st year Brewing 1 Brewing 2 2nd year Brewing Project in Practice 3rd year Elective Block 1 Block 2 Internship Fundamentals of Beer Brewing and Wine making Food Quality Management and Control** Integrated thematic course in Food Science and Technology Thesis Compulsory Elective *This table is only relevant for students who begin the MSc Programme in Food Science and Technology in February (block 3) ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Table – Brewing Science and Technology (excl. internship)* Block 3 1st year Brewing 1 2nd year Brewing Project in Practise Compulsory Block 4 Block 1 Block 2 Brewing 2 Fundamentals of Beer Brewing and Winemaking Food Quality Management and Control** Integrated thematic course in Food Science and Technology Elective Thesis Elective Restricted elective Elective *This table is only relevant for students who begin the MSc Programme in Food Science and Technology in February (block 3) ** Not compulsory for students who have passed this course or the course International Food Legislation and quality management as part of their Bachelor Programme Page 18 of 27 Appendix 2 Interim arrangements The Shared Section of the BSc and MSc Curricula for Study Programmes 2014 (rev. 2015) applies to all students admitted at the beginning of the academic year 2015/16 or earlier. 1 General changes valid for students admitted in the academic year 2014 and earlier 1.1 Structure of the programme Students admitted to the MSc Programme in the academic year 2014 or earlier must finish the programme with the original curriculum structure under which they were admitted. For students admitted to the MSc Programme in the academic year 2014 and earlier it is possible to obtain the following specialisations: • Individual specialisation in Food Science and Technology • Specialisation in Dairy Technology • Specialisation in Brewing Science Technology • Specialisation in Food Safety • Specialisation in Process Analytical Technology The MSc Programme consists of the following elements, depending on the specialisation: • Compulsory subject elements, 30, 52.5, 60 or 67.5 ECTS credits. • Restricted elective subject elements, 0 or 30 ECTS credits. • Elective subject elements, 7.5 to 67.5 ECTS credits. • Thesis, 30 or 45 ECTS credits. 1.2 Individual specialisation in Food Science and Technology 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 The MSc programme in Food Science and Technology with the Individual specialisation consists of the following: • Compulsory subject elements, 30 ECTS credits • Restricted elective subject elements, 30 ECTS credits • Elective subject elements, 15 or 30 ECTS credits • Thesis, 30 or 45 ECTS credits Individual specialisation (thesis, 30 ECTS credits) Block 1 1st year 2nd year Block 2 International Food Legislation and Quality Management Block 3 Block 4 Analytical Chemistry Advanced Food Chemistry Restricted elective Microbiology of Fermented Food and beverages Elective Compulsory Restricted elective Elective Restricted elective Thesis Elective Page 19 of 27 Individual specialisation (thesis, 45 ECTS credits) Block 1 Block 2 1st year International Food Legislation and Quality Management Microbiology of Fermented Food and beverages 2nd year Elective Compulsory • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Block 3 Block 4 Analytical Chemistry Advanced Food Chemistry Restricted elective Restricted elective Thesis Restricted elective Elective Compulsory subject elements All of the following subject elements are to be covered (30 ECTS credits): Cancelled NFOB14013U International Food Legislation and Quality Management NFOK14019U Microbiology of Fermented Food and Beverages Block 1 Block 3 NPLB14027U Analytical Chemistry Block 4 NFOK14018U Advanced Food Chemistry Restricted elective subject elements 30 ECTS credits are to be covered by courses from the following list: Block 1 NFOK14023U Hygiene and Sanitation Block 1 NFOK15009U Food Colloids Design of Experiments and Optimization Block 1 LLEK10294U Block 1 NFOK14020U Exploratory Data Analysis/Chemometrics Block 1 LLEK10256U Introduction to Dairy Technology NNEK14004U Fundamentals of Beer brewing and winemaking Block 1 NFOK14019U Microbiology of Fermented Food and Beverages Block 1 Block 1 SFKKA9051U Advanced Manufacturing of Pharmaceuticals Block 2 NFOK14025U Quantitative Bio-Spectroscopy Block 2 LLEK10219U Control of Foodborne Microorganism Block 2 LLEK10246U Advanced Chemometrics Block 2 LLEK10171U Cheese Technology Dairy Microbiology Block 2 NFOK14026U Chemical Food Safety Block 2 SLEF10172U Risk Analysis in Food Safety (DTU) Block 2 23271 Consumer Economics and Policy Block 2 NIFK14027U Block 2 NOFB14012U Sensory and Consumer Science (BA level) Food Choice and Acceptance Block 2 LLEK10257U Block 2 NFOK14022U Food Texture and Functionality Block 2 SLEK10189U Meat and Milk Production Block 3 NPLB14027U Analytical Chemistry Meat Technology and Packaging Block 3 NFOK15013U Block 3 LLEK10190U Milk Processing Block 3 LLEK10259U Advanced Sensory Methods and Sensometrics Block 3 NFOK13003U Food Process Equipment SLEK10217U Thematic Course: Microbiological and Chemical Block 3 Food Safety Page 20 of 27 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7,5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 15 ECTS credits • • • • • • • • • • • • • Block 4 NFOK14018U Advanced Food Chemistry Block 4 NFOK14002U Yeast Physiology and Applications Meat Products and Innovation Block 4 NFOK15012U Block 4 NNEK14006U Cool Climate Viticulture and Enology** Block 4 NFOK13000U Dairy Processes and Equipment Process Analytical Chemistry and Technology Block 4 NFOK1302U Food Ingredients and Structure Design Block 4 NFOK15010U Block 4 NFOK14021U Food Enzymes and Applications NNEK14007U Applied Cool Climate Viticulture and Enology** Block 4 Block 4 LLEK10243U Dairy Product Technology Cancelled NFOB14011U Mad og samfund Meat as a Raw Material Cancelled NFOK13001U Cancelled NFOK13005U Meat Processing **Overlap between the two subject elements means that students can only take subject elements. 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 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 one of the 1.3 Specialisation in Dairy Technology 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. The MSc programme in Food Science and Technology with the specialisation in Dairy Technology consists of the following: • Compulsory subject elements, 67.5 ECTS credits • Elective subject elements, 7,5 or 22.5 ECTS credits • Thesis, 30 or 45 ECTS credits Dairy Technology (thesis, 30 ECTS credits) 1st year 2nd year Block 1 Block 2 Block 3 Introduction to Dairy Technology Elective Milk Processing Elective Elective Food Process Equipment International Food Legislation and Quality Management Cheese Technology Microbiology of Fermented Foods and Beverages Dairy Microbiology Compulsory Block 4 Dairy Product Technology Dairy Processes and Equipment Thesis Elective Dairy Technology (thesis, 45 ECTS credits) 1st year 2nd year Block 1 Block 2 Block 3 Introduction to Dairy Technology Cheese Technology Milk Processing Elective Dairy Microbiology Food Process Equipment International Food Legislation and Quality Management Microbiology of Fermented Foods and Beverages Compulsory Thesis Elective Page 21 of 27 Block 4 Dairy Product Technology Dairy Processes and Equipment • • • • • • • • • Compulsory subject elements All of the following subject elements are to be covered (67.5 ECTS credits): Block 1 LLEK10256U Introduction to Dairy Technology Milk Processing Block 3 LLEK10190U Block 3 NFOK13003U Food Process Equipment Block 4 LLEK10243U Dairy Product Technology Block 4 NFOK13000U Dairy Processes and Equipment Block 1 NFOK14019U Microbiology of Fermented Food and beverages Cheese Technology Block 2 LLEK10171U Block 2 NFOK14026U Dairy Microbiology Cancelled NFOB14013U International Food Legislation and Quality Management 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 7.5 ECTS credits 1.4 Specialisation in Brewing Science Technology 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. The MSc programme in Food Science and Technology with the specialisation in Brewing Science Technology consists of the following: • Compulsory subject elements , 60 or 67,5 ECTS credits • Elective subject elements 22,5 or 30 ECTS credits • Thesis, 30 ECTS credits Brewing Science and Technology Block 1 1st year 2nd year Block 2 Block 3 Beverage Technology Fundamentals of Beer Brewing and Winemaking Brewing 2** Yeast Physiology and Applications Elective Elective Brewing Project in Practice Compulsory Brewing 1* Block 4 Thesis Elective Elective *From 2015-16 the course will run in block 3. **From 2015-16 the course will run in block 4 • • • • • • Compulsory subject elements All of the following subject elements are to be covered (67.5 ECTS credits): Cancelled 7.5 ECTS credits NFOK14015U Beverage Technology* Block 1 7.5 ECTS credits NNEK14004U Fundamentals of Beer Brewing and Winemaking Block 3 15 ECTS credits NFOK14016U Brewing 1 Block 4 15 ECTS credits NFOK14017U Brewing 2 Yeast Physiology and Applications Block 4 7.5 ECTS credits NFOK14002U Block 1 15 ECTS credits NFOK14001U Brewing Project in Practice * 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. 1.5 Specialisation in Food Safety Page 22 of 27 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. The MSc Programme in Food Science and Technology with a specialisation in Food Safety consists of the following: • Compulsory subject elements , 52.2 ECTS credits • Elective subject elements, 22.5 or 37.5 ECTS credits • Thesis, 30 or 45 ECTS credits Food Safety (thesis, 30 ECTS credits) 1st year 2nd year Block 1 Block 2 Hygiene and Sanitation Control of Food Borne Microorganisms International Food Legislation and Quality Management Chemical Food Safety Block 3 Block 4 Thematic Course: Microbiological and Chemical Food Safety Elective Risk Analysis in Food Safety (DTU) Elective Compulsory Thesis Elective Elective Food Safety (thesis, 45 ECTS credits) 1st year 2nd year Block 1 Block 2 Hygiene and Sanitation Control of Food Borne Microorganisms International Food Legislation and Quality Management Chemical Food Safety Elective Risk Analysis in Food Safety (DTU) Compulsory • • • • • • Block 3 Block 4 Thematic Course: Microbiological and Chemical Food Safety Elective Thesis Elective Compulsory subject elements All of the following subject elements are to be covered (52.5 ECTS credits): Block 1 7.5 ECTS credits NFOK14023U Hygiene and Sanitation Block 2 7.5 ECTS credits LLEK10219U Control of Food-Borne Microorganisms Block 2 7.5 ECTS credits SLEK10172U Chemical Food Safety Thematic Course: Microbiological and Chemical Food Block 3 15 ECTS credits SLEK10217U Safety Risk Analysis in Food Safety (DTU) Block 2 7.5 ECTS credits 23271 NFOB14013U International Food Legislation and Quality Management* Cancelled 7.5 ECTS credits *Students who have followed the subject element International Legislation and Quality Management (NFOB14013U) as a part of their bachelor degree are not required to follow the subject element. The students must follow elective subject elements instead. 1.5 Specialisation in Process Analytical Technology Page 23 of 27 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. The MSc Programme in Food Science and Technology with a specialisation in Process Analytical Technology consists of the following: • Compulsory subject elements, 52.2 ECTS credits • Elective subject elements, 22.5 or 37.5 ECTS credits • Thesis, 30 or 45 ECTS credits Process Analytical Technology (thesis, 30 credits) Block 1 1st year 2nd year Exploratory Data Analysis/Chemometrics Design of Experiments and Optimation Block 2 Block 3 Block 4 Advanced Chemometrics Food Process Equipment Process Analytical Chemistry and Technology Quantitative Biospectroscopy Elective Elective Thesis Elective Advanced Manufacturing of Pharmaceuticals (SUND) Compulsory Elective Process Analytical Technology (thesis, 45 credits) Block 1 1st year 2nd year Exploratory Data Analysis/Chemometrics Design of Experiments and Optimation Block 3 Block 4 Advanced Chemometrics Food Process Equipment Process Analytical Chemistry and Technology Elective Quantitative Biospectroscopy Elective Thesis Advanced Manufacturing of Pharmaceuticals (SUND) Compulsory • • • • • • • Block 2 Elective Compulsory subject elements All of the following subject elements are to be covered (52.5 ECTS credits): Block 1 LLEK10294U Design of Experiments and Optimization Block 1 NFOK14020U Exploratory Data Analysis / Chemometrics Advanced Chemometrics Block 2 LLEK10246U Block 2 NFOK14025U Quantitative Bio-spectroscopy Block 3 NFOK13003U Food Process Equipment Block 4 NFOK13002U Process Analytical Chemistry and Technology Advanced Manufacturing of Pharmaceuticals Block 1 SFKKA9051U 7,5 ECTS credits 7,5 ECTS credits 7.5 ECTS credits 7,5 ECTS credits 7,5 ECTS credits 7,5 ECTS credits 7.5 ECTS credits Approved qualified internship for students admitted September 2014/ February 2015 Approved qualified internship is only applicable for students admitted to the programmes i) Dairy Science and Technology and ii) Brewing Science and Technology. Page 24 of 27 Students admitted to these programmes can obtain an additional title if they have passed an approved qualified internship (see section 1.1). 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 Dairy Science and Technology, the student has to select: NFOB14000 Dairy Internship. If the student is admitted to the programme in Brewing Science and Technology, the student has to select NFOB14010 Brewery Internship. 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. 2 Course specific changes valid for students admitted in the academic year 2015 Discontinued course Interim arrangement Dairy Product Technology The course is offered for the last time in 2015/16. (LLEK10256U), 7.5 ECTS credits From 2016/17 the course is replaced by Dairy Product Technology 1, 7.5 ECTS credits. Cheese Technology (LLEK10171), The course is offered for the last time in 2015/16. 7.5 ECTS credits From 2016/17 the course is replaced by Dairy Product Technology 2, 7.5 ECTS credits. Page 25 of 27 3 Course specific changes valid for students admitted in the academic year 2014 Discontinued course Interim arrangement International Food Legislation and The course was offered for the last time in 2014/15. Quality Management (NFOB14013), From 2015/16 the course is replaced by Food Quality 7.5 ECTS credits. Management and Control (NFOK15011U), 7.5 ECTS credits. Meat as Raw Material (NFOK13001), The course was offered for the last time in 2014/15. 7.5 ECTS credits From 2015/16 the course is replaced by Meat Technology and Packaging (NFOK15013U), 7.5 ECTS credits. Meat Processing (NFOK1300), The course was offered for the last time in 2014/15. 7.5 ECTS credits From 2015/16 the course is replaced by Meat Products and Innovation (NFOK15012U), 7.5 ECTS credits. Beverage Technology (NFOK14015U), The course was offered for the last time in 2014/15. Last exam 7.5 ECTS credits will be in 2015-16. From 2015/16 students who have not passed the course after last exam must replace the course with a written assignment within the course subject. Advanced Sensory Methods and The course was offered for the last time in 2014/15. Last exam Sensometrics (LLEK10259U ), will be in 2015/16. From 2015/16 students who have not passed 7.5 ECTS credits the course after last exam must replace the course with another restricted elective course. Food Texture and Functionality The course was offered for the last time in 2014/15. Last exam (NFOK14022U), ), 7.5 ECTS credits will be in 2015/16. From 2015/16 students who have not passed the course after last exam must replace the course with another restricted elective subject element. Mad og samfund (NFOB14011), The course was offered for the last time in 2014/15. Last exam 7.5 ECTS credits will be in 2015-16. From 2015/16 students who have not passed the course after last exam must replace the course with another restricted elective course. 4 Course specific changes valid for students admitted in the academic year 2013 or earlier Discontinued course Interim arrangement Starter and Non-starter Cultures for The course is replaced by Dairy Microbiology (LLEF10292), 7.5 Dairy Products (LLEF10199), ECTS credits 7.5 ECTS credits Fermented Food and Beverages The course can be replaced by Microbiology of Fermented Food (LLEA10280), 7.5 ECTS credits and Beverages (LLEA10295), 7.5 ECTS credits or Introduction to Dairy Technology (LLEK10256), 7.5 ECTS credits The course is replaced by Dairy Processes and Equipment Thematic course Dairy Process Equipment (LLEK10228), 15 ECTS credits (NFOK13000U) 7.5 ECTS credits and Food Process Equipment (NFOK13003U) 7.5 ECTS credits Process Design of Experiments and The course is replaced by Design of Experiments and Optimization Optimization (LLEK10227), (LLEK10294) 7.5 ECTS credits 7.5 ECTS credits Thematic Course: Process Analytical The course is replaced by Food Process Equipment Technology (LLEK10226), 15 (NFOK13003U), 7.5 ECTS credits and Process Analytical ECTS credits 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 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 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
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