Graduate School of health and Medical Sciences

Dairy & Health - from structure and technology to biological implications
Provider: Faculty of Health and Medical Sciences

Activity no.: 3256-20-00-00
	Enrollment deadline: 24/08/2020

Date and time	21.09.2020, at: 09:00 - 25.09.2020, at: 14:00
Regular seats	17
Course fee	5,040.00 kr.
Lecturers	Stine Brandt Bering
ECTS credits	4.00

Contact person	Stine Brandt Bering E-mail address: sbb@sund.ku.dk

Enrolment Handling/Course Organiser	PhD administration E-mail address: phdkursus@sund.ku.dk

Aim and content This course is free of charge for PhD students at Danish universities (except Copenhagen Business School), and for PhD students at graduate schools in the other Nordic countries. All other participants must pay the course fee. Anyone can apply for the course, but if you are not a PhD student at a Danish university, you will be placed on the waiting list until enrollment deadline. This also applies to PhD students from Nordic countries. After the enrollment deadline, available seats will be allocated to applicants on the waiting list. Learning objectives A student who has met the objectives of the course will be able to: 1. Insight in advanced knowledge of milk chemistry, processing, and dairy products. 2. Identify health effects of milk and dairy products at a population level. 3. Understand health effects of milk and dairy products in clinical nutrition for special patient groups. 4. Analyse the mechanisms behind the health effects of milk and dairy products. 5. Understand global perspectives and sociological aspects to dairy and health. Content Dairy and health are important themes for all modern societies, for industry, research institutions and for public health organizations. Many exchange knowledge in research projects and national/international meetings, but there is a need to secure that up-to-date knowledge about dairy and health is spread among relevant personnel, including scientific researchers, R&D personnel, and public health consultants. The course will cover topics from food science and technology, over nutrition and health, to innovation, marketing and consumer science. Leading experts in chemistry, food science and human/animal nutrition from universities and professional insiders in the dairy-health industry will introduce the cutting-edge knowledge in dairy and health and how to custom this knowledge in your research. Workshops will be used to train participants in debating biological, technological and societal aspects of dairy and health. The course forms a platform for networking among universities and dairy-health scientists in Denmark and internationally. The core elements of the course are: Food science and technology: Microstructure of milk proteins and milk omics New dairy processing techniques Protein modification in dairy products Nutrition and health: Dairy consumption in modern societies Health effects of milk nutrients and bioactive factors Clinical nutrition and dairy for special groups (e.g. infants, elderly) Society, consumers and business: Global perspectives of dairy products Animal welfare and ecology Business, marketing and ethics Participants The course provides cross-disciplinary knowledge in the field of food science, nutrition, and health sciences to university scientists as well as industrial professionals, especially those working in the dairy industry. The course will not only provide advanced knowledge of dairy chemistry and health effects of dairy products but also discuss mechanistic insights into how dairy ingredients interact with different body organ systems in various consumer populations Relevance to graduate programmes The course is relevant to PhD students from the following graduate programmes at the Graduate School of Health and Medical Sciences, UCPH: All graduate programmes Language English Form Lectures, group work, discussions, report Course director Stine B. Bering, Associate Professor, Department of Veterinary and Animal Sciences, Univ. Copenhagen. E-mail: sbb@sund.ku.dk Teachers Dennis Nielsen, Professor, Department of Food Science, Univ. Copenhagen Duc Ninh Nguyen, Assistant Professor, Department of Veterinary and Animal Sciences, Univ. Copenhagen Jan Trige Rasmussen, Department of Molecular Biology and Genetics, Aarhus University Lars Wiking, Department of Food Science, Aarhus University Lise Aunsholt, Associate Professor, Department of Veterinary and Animal Sciences & Rigshospitalet Lotte Bach Larsen, Professor, Department of Food Science, Aarhus University Marianne Nissen Lund, Associate Professor, Department of Food Science, Univ. Copenhagen Marie Stampe Ostenfeldt, Senior Innovation Manager, Arla Foods Ingredients Per T. Sangild, Professor, Department of Veterinary and Animal Sciences, Univ. Copenhagen. Dates 21-25 September 2020 Course location University of Copenhagen, Frederiksberg Campus Registration Please register before 24 August 2020 Seats to PhD students from other Danish universities will be allocated on a first-come, first-served basis and according to the applicable rules. Applications from other participants will be considered after the last day of enrolment. Note: All applicants are asked to submit invoice details in case of no-show, late cancellation or obligation to pay the course fee (typically non-PhD students). If you are a PhD student, your participation in the course must be in agreement with your principal supervisor.

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