Copenhagen, Denmark

Nutritional Effects of Dairy and Dairy/Plant-Hybrid Products

blended course
when 5 August 2024 - 30 August 2024
language English
duration 4 weeks
credits 7.5 EC

The course will cover the production of Dairy and Dairy/Plant-hybrid products. Special emphasis will be put on

Differences in production (incl food safety aspects)
Differences in digestibility
Differences in nutrional quality
Overall Health aspects

Furthermore the course will describe what drives innovation and new product development, within both traditional and hybrid products.

Afterwards, the student will make an individual literature study project on a topic of their own choice within the curriculum of the course.

Target group

MA students

Fee info

EUR 0: Please check our website.