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

Activity no.: 3256-21-00-00 
Enrollment deadline: 06/09/2021
Date and time27.09.2021, at: 09:00 - 01.10.2021, at: 16:00
Regular seats17
Course fee6,240.00 kr.
LecturersStine Brandt Bering
ECTS credits3.80
Contact personStine Brandt Bering    E-mail address: sbb@sund.ku.dk
Enrolment Handling/Course OrganiserPhD administration     E-mail address: fak-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 components and products at a population level
3. Understand health effects of milk components and products in clinical nutrition for special patient groups
4. Analyse the mechanisms behind the health effects of milk components and products
5. Understand global perspectives and consumer 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 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 cutting-edge knowledge in dairy and health and how to custom this knowledge in your research. Workshops will be used to train participants in evaluating physiological and technological 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
Dairy 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 isolated milk bioactive factors and milk as a matrix ? Clinical nutrition and dairy for special groups, e.g. children

Society, consumers and business:
- Global perspectives of dairy products
- Animal welfare and ecology
- Consumer trends and innovation


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.


Language
English


Form
Lectures, group work, discussions, report (to be prepared and handed in after the course)


Course director
Stine Brandt Bering, Associate Professor, Department of Veterinary and Animal Sciences, Univ. Copenhagen. Email: sbb@sund.ku.dk


Teachers (preliminary list)
Dennis Nielsen, Professor, Department of Food Science, Univ. Copenhagen
Duc Ninh Nguyen, Associate Professor, Department of Veterinary and Animal Sciences, Univ. Copenhagen
Jan Trige Rasmussen, Senior researcher, Department of Molecular Biology and Genetics, Aarhus University Lars Wiking, Associate Professor Department of Food Science, Aarhus University
Lise Aunsholt, MD, Associate Professor, Department of Veterinary and Animal Sciences & Rigshospitalet
Arla Foods amba and Arla Foods Ingredients representative
Lotte Bach Larsen, Professor, Department of Food Science, Aarhus University
Marianne Nissen Lund, Professor, Department of Food Science, Univ. Copenhagen
Per Torp Sangild, Professor, Department of Veterinary and Animal Sciences, Univ. Copenhagen
Stine Brandt Bering, Associate Professor, Department of Veterinary and Animal Sciences, Univ. Copenhagen Thomas Thymann, Professor, Department of Veterinary and Animal Sciences, Univ. Copenhagen


Dates
27 September – 1 October 2021


Course location
University of Copenhagen, Frederiksberg Campus, Dyrlægevej 68, 1870 Frederiksberg C. Teaching room, ground floor.


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.

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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