Dairy & Health - 5 day course about the biological implications

Dairy & health - from structure and technology to biological implications

Dairy products are consumed across all sectors of society, from newborn infants to the elderly, whether healthy or sick. Dairy and health therefore constitute important themes for all modern societies, involving industry, research institutions and public health organizations. A lot of knowledge is exchanged via fora such as research projects and national/international meetings, but at the same time there exists a considerable need to ensure that up-to-date knowledge about dairy and health is disseminated effectively to the people who need it, for example scientific researchers, R&D personnel, and public health consultants.

This course will cover topics from food science and technology, nutrition and health to innovation, marketing and consumer science. Leading university professors specialized in chemistry, food science and human/animal nutrition and professional experts working in the dairy-health industry will introduce you to the latest developments within dairy and health and teach you how to apply this knowledge in your day-to-day work. Work-shops will be used to train participants to debate biological, technological and societal aspects of dairy and health. The course will thus also function as a platform for networking among universities, health consultants and dairy-health companies and organizations in Denmark and internationally.

The course consists of lectures covering various aspects of dairy science and technology, nutrition and health, and consumers and businesses. There will also be a number of workshops to facilitate knowledge sharing and networking across the different scientific fields. 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, the elderly)

Society, consumers and business:

    • Global perspectives on dairy products
    • Animal welfare and ecology
    • Business, marketing and ethics

The course is aimed at enhancing the cross-disciplinary knowledge at the intersection of food science, nutrition, and health sciences for university scientists and industrial professionals, especially those working in the dairy industry. The course will not only provide a basic grounding in dairy chemistry and the health effects of dairy products, but will also discuss mechanistic insights into how dairy ingredients interact with different body organ systems in various populations.

Participants must:

    • Hold a relevant master degree or equivalent
    • Be proficient at English

Arne Astrup, Professor, Department of Nutrition, Exercise and Sport, University of Copenhagen
Christian Mølgaard,
Professor, Department of Nutrition, Exercise and Sport, University of Copenhagen
Dennis Nielsen,
Professor, Department of Food Science, University of Copenhagen
Dereck Chatterton,
Associate Professor, Department of Food Science, University of Copenhagen

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Testimonials about Copenhagen Summer University

“This is my second time at the Summer University of Copenhagen and I still keep on being amazed about the atmosphere around continuing educational process”
Anatoly Vaganov, Head of Department, BIOCAD

“Good course. Well-selected and  relevant topics.”
Mikhail Kalinichev, Director, Ipsen Innovation on the course Market Access for Pharmaceutical Products

“Very educational. Teachers are very passionate and  knowledgeable.”
Wendy van Loon, Quality Assessor, Medicines Evaluation Board on the course Quality by Design in Pharmaceutical Development,

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Course directors

Course information

Duration: 5 days
Dates and time: August 19-23, 2019, 9 am - 4.30 pm
Price: EUR 2,680 (DKK 19,900) excl. Danish VAT. The price includes tuition, course material and full board during the course.
Language: English
Location: South Campus, Faculty of Law, Njalsgade 76, DK-2300 Copenhagen S, Denmark
Registration deadline: May 31, 2019
Contact: Copenhagen Summer University
csu@adm.ku.dk
+45 3533 3423


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