Mejerifagligt kursuskatalog 2024
Mejerifagligt kursuskatalog 2024
for ledende medarbejdere og specialister
Forord
Mejeribrugets Arbejdsgiverforening (MA) og Foreningen af mejeriledere og funktionærer (FMF) har aftalt at udarbejde og vedligeholde et katalog, som samler de relevante muligheder for efteruddannelse. Dette omfatter videreuddannelse, seminarer og konferencer m.m., som kan bidrage til, at ledende medarbejder tilegner sig og/eller vedligeholder sine mejerifaglige, mejeriteknologiske eller mejerividen- skabelige kompetencer.
Formålet med kataloget er at tilvejebringe et værktøj, som gør det nemt at finde frem til relevante kurser og tilbud, så man med et samlet overblik kan planlægge og prioritere tid og ressourcer til efterud- dannelsen. Formålet er desuden at sætte fokus på vigtigheden og nødvendigheden af, at medarbejdere og ledelse i fællesskab planlægger en løbende kompetenceudvikling.
Kataloget for 2024 er ligesom 2023-udgivelsen direkte rettet til mejeriindustriens og de relaterede branchers nøglepersoner og specialister. Målgruppen er fortrinsvis personer, som arbejder med mælk- og mejerirelaterede opgaver, men i kataloget findes desuden enkelte lidt mere generelle kursustilbud, som også vurderes relevante for målgruppen.
Mere information
Kataloget findes i trykt form og i elektronisk form på hhv. MA’s og FMF’s hjemmesider. Der er en del henvisninger til online-information i kataloget, hvorfor man ved fordel kan gå på hjemmesiderne og finde den elektroniske version og dermed til aktive links.
Sprog
Efteruddannelsesmuligheder, som afholdes på dansk, præsenteres på dansk, og aktiviteter, som afhol- des på engelsk, præsenteres på engelsk.
Med venlig hilsen
Xxxxxxx Xxxxxx Roed Xxxxx Xxxxxx
Branchedirektør Formand
Mejeribrugets Arbejdsgiverforening Foreningen af mejeriledere og funktionærer
Overenskomst
Kompetenceudvikling
På grund af de strukturændringer, der finder sted i erhvervslivet, er det i gensidig interesse, at lederne også får en sådan frihed til efteruddannelse, at disse gives mulighed for at ajourføre uddannelse og kompetencer i øvrigt.
Parterne er på denne baggrund enige om at anbefale, at der gives lederne frihed til at deltage i relevante efter- og videreuddannelseskurser.
Lederen har ret til to dages betalt kursus pr. år til mejerirelevant efteruddannelse.
Kursusafgift, og eventuelle løntab, udredes af arbejdsgiveren i det omfang, udgifterne ikke er dækket af det offentlige.
Organisationerne er endvidere enige om, at på grund af de strukturændringer, der finder sted i erhvervs- livet, og de kvalifikationskrav, der stilles til den enkelte leder, er en øget uddannelsesindsats nødvendig.
Systematisk uddannelsesplanlægning er nødvendig for at styrke virksomhedens konkurrenceevne, fremme lederens kompetenceudvikling og sikre en hensigtsmæssig udvikling af virksomhedernes arbejdsorganisation.
Organisationerne er derfor enige om, at der bør foretages en systematisk uddannelsesplanlægning for ledere, svarende til virksomhedens jobkrav. Heri indgår, at der skal gives medarbejderen en rimelig mulighed for at ajourføre sin uddannelse.
Etablering af uddannelsesplanlægning gennemføres efter en drøf-telse af principperne for en sådan. Principperne kan bl.a. omfatte beskrivelse af job og xxxxxxx, udarbejdelse af uddannelsesplaner, plan- lægning og opfølgning af uddannelsesaktiviteter, medarbejdersamtaler og frihed/orlov til uddannelse.
I tilknytning hertil er parterne enige om at fremme opmærksomheden på betydningen af, at ledere løbende udvikler deres kompetencer gennem deltagelse i kurser. Det vil bl.a. ske i form af udarbejdelse af et kursuskatalog med relevante kursustilbud for målgruppen. Parterne drøfter indhold, udformning, synliggørelse og effektuering.
Indhold
Danmarks Mejeriteknisk Selskab
6 Kvalitetskontrol
7 The Prospective of the Fermentation Process
8 Reducing Waste by Utilizing Side streams
9 Gul ost
10 Mejeribrugets Dag 2024
MCH Messecenter Herning
11 IFC Water Congress 2024
Københavns Universitet
12 Dairy Microbiology
13 Dairy Product Technology 1
14 Dairy Product Technology 2
15 Molecular and Functional Properties of Milk
16 Skræddersyede interne virksomhedskurser
17 Nutritional Effects of Dairy and Dairy/Plant-Hybrid Products
Danmarks Tekniske Universitet
18 Master i bæredygtig og sikker fødevareproduktion
Erhvervsakademier og Professionshøjskoler
19 Bæredygtig forretningsforståelse
20 Ledelse i praksis
21 Mælkekonservesteknologi
22 Forandringsledelse
23 Akademiuddannelse – Innovation, produkt og produktion
Lund Universitet
24 Dairy Processing
25 Dairy Technology
European Membrane Society
26 EMS Academy
Au2mate Academy
27 General introduction to design of a dairy control system
28 Customized courses within automation
29 General introduction to I/O Link
30 Optimize Production with No-code AI
DANMARKS MEJERITEKNISKE SELSKAB
DANMARKS MEJERITEKNISKE SELSKAB
Kvalitetssikring i mejeriindustrien
Danske mejeriprodukter er verdenskendte for meget høje kvalitetsstandarder. På dette sem- inar dykker vi ned i de nøgleaspekter, der sikrer den høje kvalitet og bliver opdateret på de nyeste metoder, der bidrager til at bevare og forbedre standarden inden for mejeriproduktion.
Eksperter i en række oplæg guide dig gennem mulighederne for kvalitetskontrol, hvor kom- plekse analysesystemer er blevet etableret for råvarer, færdige produkter og CIP-rengøring. Med stadig stigende krav om kontrol og dokumentation er det afgørende at forstå og anvende de nyeste analysemetoder herunder prøveudtagning, validering af målemetoder og brugen af referenceprøver og standarder, så man optimerer overblikket og bruger analyseresultaterne til at fastholde kvaliteten og rette eventuelle fejl. I takt med de stadig mere omfattende retning- slinjer for kvalitetsarbejdet er erfaringsudveksling og vejledning blevet afgørende.
Lær, hvordan ERFA-grupper og opmærksomhedsskabende events som fx Food Safety Day spiller en central rolle i denne sammenhæng. Så hvis du stræber efter topkvalitet indenfor dit produktionsfelt, så meld dig til dette seminar.
The Prospective of the Fermentation Process
Fermented dairy products constitute a growing segment all over the world. Novel product segments are being developed to meet new consumer trends and preferences as well as a wide range of market requirements.
The seminar will focus on this potential in addition to the fermentation processes at the dairies. A wide range of fermented dairy products make allowance for the use of different cultures, combination of various culture types, and, of course, the fermentation process itself. Thereby, a variety of flavour profiles, textures, and gel structures of the fermented dairy products are in play.
The program of the seminar will include presentations on “precision fermentation” or ”cow- free” protein – for example, for the production of HMO (human milk oligosaccharides),
as well as news on probiotics. Challenges, solutions, and opportunities in this field will be addressed. New knowledge about starter cultures for cheesemaking will be presented, to include focus on bacteriophages, which continue to pose a significant challenge at many cheese dairies.
Dato: | 25. januar 2024 |
Tid: | 09.30 – 16.00 |
Arrangementstype: | Seminar |
Pris: | DKK 2.495 + moms (DKK 3.118,75 inkl. moms) for medlemmer af Dan- marks Mejeritekniske Selskab. DKK 2.995 + moms (DKK 3.743,75 inkl. moms) for ikke-medlemmer. |
Sted: | Hotel Legoland, Xxxxxx 00, XX-0000 Xxxxxxx |
Webside og tilmelding: | xxxxxxxxxxxxxxxxxxxx.xx, under aktiviteter |
Deadline for tilmelding: | 19. januar 2024 |
Date: | 30 May 2024 |
Time: | 09.30 – 16.00 |
Event type: | Seminar |
Price: | DKK 2,495 + VAT (DKK 3,118.75 incl. VAT) for members of Danish Soci- ety of Dairy Technology (Danmarks Mejeritekniske Selskab) DKK 2,995 + VAT (DKK 3,743.75 incl. VAT) for non-members |
Place: | Hotel Legoland, Xxxxxx 00, XX-0000 Xxxxxxx |
Website and registration: | xxxxxxxxxxxxxxxxxxxx.xx, click aktiviteter |
Deadline for registration: | 24 May 2024 |
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DANMARKS MEJERITEKNISKE SELSKAB
Reducing Waste by Utilizing Side Streams
In recent years, side streams have become a hot topic in the dairy industry, as rising aware- ness on minimizing waste and utilizing hidden and unused resources in all areas have become key issues. The seminar will focus on how the side streams, to include raw materials, water, and energy available at the dairy, can be identified by using, e.g., mass balance tools. Add to this, how such side streams can be converted into value, thereby protecting the environment and minimizing resource consumption at the dairy.
A number of players in the dairy industry will contribute with presentations on specific input relative to optimal resource utilization of, e.g., acid whey and the milk’s minerals, through both known and new methods. In addition, speakers from other industries will provide inspi- ration for uncovering hidden resources.
Gul ost
DANMARKS MEJERITEKNISKE SELSKAB
Mange mejerier producerer forskellige varianter af gul ost til et marked, som er præget af hård konkurrence og hvor forbrugertrenden er, at de unge vælger den traditionelle skæreost fra og i stigende omfang foretrækker specialoste, hårde gule ost m.v. Seminaret vil indledningsvis beskæftige sig med den markedsmæssige situation for segmentet ’gule oste’ og derudover byder dagen på et bredt spektrum af indlæg, som har produktionsorienteret fokus på produk- tion, teknologi og ny viden/research på området.
Der vil være indlæg indenfor bakteriofager, syrning og modning, aromadannelse samt krystal- dannelse i den gule ost, ligesom sidste nyt om vedr. plantebaserede ostealternativer vil blive belyst.
Date: | 12 September 2024 |
Time: | 09.30 – 16.00 |
Event type: | Seminar |
Price: | DKK 2,495 + VAT (DKK 3,118.75 incl. VAT) for members of Danish Soci- ety of Dairy Technology (Danmarks Mejeritekniske Selskab) DKK 2,995 + VAT (DKK 3,743.75 incl. VAT) for non-members |
Place: | Hotel Legoland, Xxxxxx 00, XX-0000 Xxxxxxx |
Website and registration: | xxxxxxxxxxxxxxxxxxxx.xx, click aktiviteter |
Deadline for registration: | 6 September 2024 |
Dato: | 5. december 2024 |
Tid: | 09.30 – 16.00 |
Arrangementstype: | Seminar |
Pris: | DKK 2.495 + moms (DKK 3.118,75 inkl. moms) for medlemmer af Dan- marks Mejeritekniske Selskab. DKK 2.995 + moms (DKK 3.743,75 inkl. moms) for ikke-medlemmer. |
Sted: | Hotel Legoland, Xxxxxx 00, XX-0000 Xxxxxxx |
Webside og tilmelding: | xxxxxxxxxxxxxxxxxxxx.xx, under aktiviteter |
Deadline for tilmelding: | 29. november 2024 |
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MCH MESSECENTER HERNING
Mejeribrugets Dag 2024
Den 13. marts 2024 slår Mejeribrugets Dag dørene op i en ny udgave, som branchen for- håbentlig vil tage godt imod. Visionen er at skabe et mødested for mejeriindustrien i bred forstand, hvor mejerifaglighed, netværk og vidensdeling bidrager til en stærk og konkurrence- dygtig mejeriindustri.
Mejeribrugets Dag er en dag, der samler branchen - dels med det formål at knytte kontakter mellem mejeribrugets mange aktører og leverandører og dels styrke branchens unikke sam- menhold og kultur. Forventningen er at se rigtigt mange deltagere fra mejerier samt orga- nisationer og virksomheder i tilknytning til branchen, og at alle går hjem fra Mejeribrugets Dag med fornyet indsigt samt konkret viden om nye muligheder og trends relateret til mejeri, teknologi og mejeriprodukter.
Dagen er bygget op som moduler dvs. deltagelse i hele eller dele af arrangementet er muligt. Der afsluttes med en netværksmiddag.
IFC Water Congress 2024
DANMARKS MEJERITEKNISKE SELSKAB
- Water and Energy in the F&B production
IFC Water Congress will take place for the fourth time in connection with International Food Contest (IFC) and the Food Tech exhibit in Messecenter Herning. IFC Water Congress has a stated vision of being the preferred meeting point for the Northern European food industry in terms of sustainable water solution and wastewater management.
This year’s congress will run over 3 days with programme, site visits and networking and the option of tailoring your preferred version of the congress. The overall theme will be Water and Energy in the food production.
Dato: | 13. marts 2024 |
Tid: | 09.30 – 18.00 |
Arrangementstype: | Konference - leverandørudstilling og produktsmagning |
Pris: | TBD |
Sted: | MCH, Xxxxxxxx 0, 0000 Xxxxxxx |
Webside og tilmelding: | xxxxxxxxxxxxxxxx.xx |
Deadline for tilmelding: | 7. marts 2024 |
Yderligere information: | Som afslutning på en spændende dag kan man tilkøbe adgang til en middag, hvor yderligere netværk er muligt. |
Arrangører | Mejeriforeningen og Danmarks Mejeritekniske Selskab står bag arrangementet med Dansk Mejeriingeniør Forening og Forenin- gen af mejeriledere og funktionærer som medudbydere. |
Date: | 1 - 3 October 2024 |
Event type: | Conference |
Price: | TBD |
Place: | MCH Messecenter Herning, Xxxxxxxx 0, 0000 Xxxxxxx |
Website and registration: | xxx-xxxxxxxxxxxxx.xx |
Organizers: | The conference is organized by MCH Messecenter Herning, Internatio- nal Food Contest and MejeriForum |
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Dairy Microbiology
The aim of the course is to give the participants a thorough knowledge of raw milk microflora, and microflora in sweet milk products as well as on microflora in starter cultures. Focus will be on primary and secondary starter cultures for dairy products, including the adventitious microflora associated with cheese.
The participants will through lectures and laboratory exercises obtain knowledge on micro- biological analysis on organisms relevant for dairy products. Knowledge of the most impor- tant spoilage and pathogens in dairy products will also be obtained.
The course will enable the participants to:
• Describe the composition of starter cultures and their use in dairy products
• Describe the secondary, adjunct and adventitious microflora found in cheese and their biochemical role in cheese ripening
• Comprehend role of physiology of starter, secondary starter, adjunct cultures and non- starter bacteria in fermented dairy products
• Comprehend principles for starter production
• Comprehend how bacteriophages influence fermented dairy product quality and how to detect them
• Display knowledge on culture dependent and culture independent techniques for quantification of microorganisms from dairy products.
Dairy Product Technology 1
The aim of the course is to provide participants with in-depth knowledge of the technologies used for processing of non-fermented dairy products.
Participants will obtain knowledge on the major factors influencing dairy product manufacture and quality and on the main unit operations performed to produce dairy products.
The course will enable the participants to:
• Apply principles of colloid science to processing of dairy products
• Apply obtained knowledge of dairy technology to pilot plant practicals and analyses on dairy products
• Analyse data obtained for characterization of processing effects on physical and chemical properties of dairy products
• Reflect and critically examine the effect of various unit operations on dairy product quality
• Reflect and critically examine how colloidal interactions can be controlled in order to produce stable dairy products.
KØBENHAVNS UNIVERSITET
KØBENHAVNS UNIVERSITET
Date: | Block 2 All courses at SCIENCE are organized in accordance with our block structure. Blocks 1 and 2 are placed in the autumn semester, while blocks 3 and 4 are placed in the spring semester, and block 5 in the summer. |
Time: | 1 – 2 days per week |
Place: | University of Copenhagen, Frederiksberg Campus |
Event type: | Single subject course – 7,5 ECTS |
Price: | DKK 6,375 |
Website and registration: | xxxxxx.xx.xx/xxxxxx/xxxx00000x/ |
Further information: | For more information about application, admission requirements and application deadlines: |
Date: | Block 4 All courses at SCIENCE are organized in accordance with our block structure. Blocks 1 and 2 are placed in the autumn semester, while blocks 3 and 4 are placed in the spring semester, and block 5 in the summer |
Time: | 1 – 2 days per week |
Place: | University of Copenhagen, Frederiksberg Campus |
Event type: | Single subject course – 7,5 ECTS |
Price: | DKK 6,375 |
Website and registration: | xxxxxx.xx.xx/xxxxxx/xxxx00000x |
Further information: | For more information about application, admission requirements and application deadlines: |
xxxxxxx.xx.xx/xxxxxxx/xxxxxxxxxx-xxx-xxxxxxxxxxxx-xxxxxxxxx/xxxxxx- subject-courses/practical/
xxxxxxx.xx.xx/xxxxxxx/xxxxxxxxxx-xxx-xxxxxxxxxxxx-xxxxxxxxx/xxxxxx- subject-courses/practical/
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KØBENHAVNS UNIVERSITET
Dairy Product Technology 2
The aim of the course is to give participants a detailed knowledge of both theoretical and practical aspects of cheese and fermented milk production, characterisation, technology and biochemistry.
The course will enable the participants to:
• Apply obtained knowledge of cheese and fermented milk production for the development of new cheese and fermented milk varieties
• Apply critical analysis of cheese and fermented milk quality and characteristics. Particular focus on product defects and their cause
• Use and evaluate scientific information and knowledge concerning cheese and fermented milks, incl. all steps of production, ripening, and packaging
• Comprehend the technology behind different cheese varieties and fermented milk types
• Critically evaluate laboratory results and pilot plant trials with regard to the possible development of innovative cheese and fermented milks and/or processes.
Molecular and Functional Properties of Milk
This course has the overall aim of providing participants with a detailed knowledge of both theoretical and practical aspects of the molecular, colloidal and functional properties of milk and milk production. In addition, the functionality of food ingredients derived from milk will be covered.
Participants will obtain knowledge on the colloidal interactions governing stabilization and destabilization of milk and dairy products, the major factors influencing milk production and raw milk quality, including milk storage, the factors affecting milk ingredient functionality in food systems as well as the effects of dairy production and processing on milk at a molecular level.
The course will enable the participants to:
• Apply the principles of colloid science to milk processing and milk ingredient functionality
• Structure a scientific presentation and produce a condensed synopsis
• Understand the effects of basic thermal processes on milk components and the effects of the feed
• Discuss the factors influencing milk ingredient functionality
• Reflect on the health functionality/bioactivity of milk constituents
• Recognise the importance of working effectively in a group during laboratory practicals
Date: | Block 3 All courses at SCIENCE are organized in accordance with our block structure. Blocks 1 and 2 are placed in the autumn semester, while blocks 3 and 4 are placed in the spring semester, and block 5 in the summer. |
Time: | 1 – 2 days per week |
Place: | University of Copenhagen, Frederiksberg Campus |
Event type: | Single subject course – 7,5 ECTS |
Price: | DKK 6,375 |
Website and registration: | xxxxxx.xx.xx/xxxxxx/xxxx00000x/ |
Further information: | For more information about application, admission requirements and application deadlines: |
KØBENHAVNS UNIVERSITET
Date: | Block 3 All courses at SCIENCE are organized in accordance with our block structure. Blocks 1 and 2 are placed in the autumn semester, while blocks 3 and 4 are placed in the spring semester, and block 5 in the summer. |
Time: | 1 – 2 days per week |
Place: | University of Copenhagen, Frederiksberg Campus |
Event type: | Single subject course – 7,5 ECTS |
Price: | DKK 6,375 |
Website and registration: | xxxxxx.xx.xx/xxxxxx/xxxx00000x/ |
Further information: | For more information about application, admission requirements and application deadlines: |
xxxxxxx.xx.xx/xxxxxxx/xxxxxxxxxx-xxx-xxxxxxxxxxxx-xxxxxxxxx/xxxxxx- subject-courses/practical/
xxxxxxx.xx.xx/xxxxxxx/xxxxxxxxxx-xxx-xxxxxxxxxxxx-xxxxxxxxx/xxxxxx- subject-courses/practical/
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KØBENHAVNS UNIVERSITET
Skræddersyede interne virksomhedsforløb
I tæt samarbejde med jer og SCIENCE’s forskere tilrettelægger vi et efteruddannelsesforløb specifikt målrettet jeres behov. Det kan f.eks. være kompetenceløft af medarbejderne for at kunne matche fremtidens krav og udfordringer. Udgangspunktet kan også være udvikling in- den for specifikke faglige emner i takt med at ny forskning bliver tilgængelig, og derved byder på nye muligheder.
Herunder ses eksempler på tidligere virksomhedsforløb. Indhold, kursusafvikling og emne tilrettelægges efter jeres behov og ønsker.
• Kursus for folk uden mejeriteknologisk baggrund, men med forudsætninger inden for fødevareteknologi generelt.
• Målrettet og skræddersyede kursus. Indhold kan tilpasses en eller flere virksomheder (vægt på mikrobiologi, fermenterede produkter og ostefremstilling).
Varighed: Kan naturligvis tilpasses, men sammenlagt bør et undervisningsforløb være 2 – 4 uger. Kan strækkes over en længere periode og evt. kan e-learning moduler indgå.
Fødevarekvalitet
Hvordan kvalitet måles (reologi, tekstur, funktionalitet) og hvorledes man kan sikre optimal kvalitet i mejeriprodukter (relationen mellem produktkvalitet, råvare og proces).
Varighed: 2 – 3 dage
Fødevaresikkerhed i relation til mejerier
Mikrobiologisk sikkerhed i mejerisektoren. Gær, skimmel, bakteriofager. Varighed: 2 – 3 dage
Positiv mikrobiologi (starterkulturer til mejeriprocesser)
Starterkulturer (genetik, karakteristika, metabolisme etc.) og deres anvendelse i mejeripro- cesser (syrnede produkter, ost mv).
Varighed: 1 uge
Nye processer
Anvendelse af højtryksteknologi, alternativer til pasteurisering, muligheder for genanvendelse af vand i mejerier, nye enzymer.
Varighed: 2 dage
Yderligere information
For mere information se xxx.xxxxxxx.xx.xx/xxxxx-xx-xxxxxxxxxxxxxxxx/xxxxxxxxxxxxxx- virksomhedsforloeb/ eller kontakt: Xxxxx Xxxx Xxxxxxx, chefkonsulent, leder af efter- og vide- reuddannelse, xxx@xxxxxxx.xx.xx eller Xxxxx Xxxxxxxxx Xxxxxxxx, specialkonsulent, efter- og videreuddannelse, xxx@xxxxxxx.xx.xx.
Nutritional Effects of Dairy and Dairy/ Plant-Hybrid Products
KØBENHAVNS UNIVERSITET
The aim of the course is to give the participants a thorough understanding of the manufac- turing processes of dairy and dairy/plant-hybrid products. Focus will be on differences in production (incl. food safety aspects), digestibility, and nutritional quality of dairy and dairy/ plant-hybrid products. The participants will also obtain knowledge of the overall health aspects of these products.
The participants will through self-study, lectures, theoretical exercises, and an individual pro- ject assignment on a topic of their own choice within the curriculum of the course, also obtain knowledge on what drives innovation and new product development, within both traditional and hybrid products.
The course will enable the participants to:
• Read and use original scientific literature regarding dairy and dairy/plant-hybrid products
• Apply academic methodology to describe basic aspects of the nutritional quality of these products
Date: | Block 5 – Summer All courses at SCIENCE are organized in accordance with our block structure. Blocks 1 and 2 are placed in the autumn semester, while blocks 3 and 4 are placed in the spring semester, and block 5 in the summer |
Time: | 5 weeks divided into three sections Week 1: Self-study Week 2 and 3: Teaching daily from 8:30-16:00 on August 5th – August 16th, 2024 Week 4-5: Individual written assignment |
Event type: | Summer course – 7,5 ECTS |
Price: | DKK 6.375 |
Place: | University of Copenhagen, Frederiksberg Campus |
Website and registration: | xxxxx://xxxxxx.xx.xx/xxxxxx/xxxx00000x |
Deadline: | 1 April 2024 (regular application deadline) In the case of block 5 courses, we accept applications until 10 days be- fore the course starts. However, we recommend that you apply as close to the regular application deadline as possible. |
Other information: | For more information about application, admission requirements and application deadlines: xxxxx://xxx.xxxxxxx.xx.xx/xxxxxxx/xxxxxxxxxx-xxx-xxxxxxxxxxxx-xxxxx- tion/single-subject-courses/practical/ |
• Present a self-chosen scientific topic in a comprehensive manner
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ERHVERVSAKADEMIER OG PROFESSIONSHØJSKOLER
DANMARKS TEKNISKE UNIVERSITET
Master i bæredygtig og sikker fødevareproduktion
Bliv Master i bæredygtig og sikker fødevareproduktion – fordi uddannelse gennem hele livet udvikler både dig og dit job.
Uddannelsen er et forskningsbaseret efteruddannelsesprogram, der skal øge kompetencerne hos medarbejdere inden for fødevareproduktion, -kvalitet og -kontrol i både privat og offentlig regi.
Uddannelsen udbydes i samarbejde mellem DTU og Københavns Universitet, og den består af fire obligatoriske og 2 valgfrie kurser, samt et afsluttende Masterprojekt.
Undervisningen udbydes online, med ugentlige ’live sessions’ med underviserne. Der vil desuden være årlige ”sommerskoler” på DTU, hvor de studerende mødes med hinanden og uddannelsens undervisere.
Uddannelsen udbydes på engelsk, så dine engelskkundskaber skal mindst svare til gymnasie- niveau B
Bæredygtig forretningsforståelse
Skab værdi og indflydelse gennem bæredygtig udvikling
Du får dybdegående viden om bæredygtighed, grøn omstilling og de 17 verdensmål.
Du vil lære at identificere og prioritere bæredygtighedsinitiativer i virksomhedens aktiviteter.
• De vigtigste elementer i bæredygtig udvikling og grøn omstilling.
• De 17 verdensmål, ESG og lovgivning.
• Teoretisk og praktisk viden om bæredygtige forretningsmodeller og værdikæder.
• Redskaber til at udvælge og prioritere indsatser.
Udbytte
• Du får viden om, hvad begreberne bæredygtighed og grøn omstilling dækker over.
• Du får viden om bæredygtig, grøn omstilling og de nye markedskrav der påvirker virksom- heder og andre organisationer.
• Du får redskaber til at udvælge og prioritere indsatser.
• Du får redskaber til at kunne kommunikere bæredygtighedsindsatser til relevante mål- grupper og bidrage til at skabe øget bevidsthed om bæredygtighed.
Dato: | Xxx hold optages hvert andet år og næste optag er januar 2024. |
Tid: | Uddannelsen varer 2 år på normeret tid. |
Arrangementstype: | Masteruddannelse i alt 60 ECTS point Kurser kan også tages som enkeltfag. |
Pris: | DKK 125.000 for hele uddannelsen. For enkeltfag: DKK 10.000 – 20.000 afhængig af kursernes størrelse |
Sted: | Online – og sommerskole på DTU Lyngby Campus |
Webside og tilmelding: | Links til beskrivelse af uddannelsen, samt tilmelding: xxxxx://xxx.xxxx.xxx.xx/xxxxxxx/xxxxxxxxx/xxxxxx-xxx-xxxx-xxxx xxxxx://xxxxxxxxxxxxxxxx.xxx.xx/xx/xxxx/xxxxxx-xx/xxxxxx-xx -sustainable-and-safe-food-production/ |
Deadline for tilmelding: | 1. december 2023 (men vi er fleksible) |
Øvrige informationer: | Læs mere om uddannelsen på vores engelske hjemmeside og/eller kontakt studieleder Prof. Xxxx Xxxx (xxxx@xxxx.xxx.xx) |
Dato og tid: | 27. februar 2024 fra 08.00-15.00 |
Arrangementstype: | Fagmodul fra akademiuddannelsen ’Bæredygtighed og grøn omstilling’ 5 ECTS |
Pris: | DKK 7.300 |
Sted: | UCL Erhvervsakademi og Professionshøjskole Xxxxxxxxxxxx 0, 0000 Xxxxxx X |
Webside og tilmelding: | xxx.xx/xxxxxxxxxxxxxxxx-xx-xxxxxx/xxxxxxxxxxxxxxxx/xxxxxxxxxxxxxx/ baeredygtig-forretningsforstaaelse |
Deadline for tilmelding: | 13. februar 2024 |
Øvrige informationer: | Mulighed for at få tilskud til dækning af kursusafgift via Omstillingsfon- den. Læs om Omstillingsfonden her |
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ERHVERVSAKADEMIER OG PROFESSIONSHØJSKOLER
ERHVERVSAKADEMIER OG PROFESSIONSHØJSKOLER
Ledelse i praksis
Få styr på dine kompetencer, og bliv endnu bedre til at sikre optimal kommunikation, motivation og relation i din virksomhed og blandt dine medarbejdere.
Du lærer om:
• Xxxxxxxx personlighed og værktøjskasse
• Ledelsesteori og lederkarakteristik
• Motivations- og relationsskabelse
• Effektiv ledelseskommunikation
• Læring og medarbejderudvikling
• Præsentationsteknik
• Kommunikation, feedback og konflikthåndtering
• Distanceledelse
Mælkekonservesteknologi
Dette forløb omhandler produktion af mælkekonserves. Der vil være fokus på inddampning af mælk, valle eller andre mejeri relaterede produkter samt tørringsprocesserne og eksempler på forskellige anlæg.
Der vil også være fokus på beregninger af energi og luft forbrug. Der vil ligeledes være fokus på den mikrobiologiske side af produktion af mælkekonserves samt kvalitetskontrol.
Du lærer om produktion af mælkekonservesprodukter med fokus på pulverprodukter, herunder produktionsflow, holdbarhed og konserverende principper. Du arbejder med praksisnære problemstillinger inden for teknologi og udstyr. Faget indeholder praktiske øvelser i produktion af mælkekonservesprodukter, dokumentation og formidling af dette arbejde.
Udbytte:
Du vil efter endt kursus med en professionel tilgang, kunne varetage opgaver indenfor såvel produktion, proces og produktoptimering af mælkekonservesprodukter.
Dato: | Opstart: 22. januar 2024, 15. april 2024, 19. august 2024 og 23. oktober 2024 |
Tid: | 08.00 - 15.00 |
Arrangementstype: | Fagmodul fra akadamiuddannelsen ’Ledelse’ 10 ECTS |
Pris: | DKK 10.750 |
Sted: | UCL Erhvervsakademi og Professionshøjskole Xxxxxxxxxxxx 0, 0000 Xxxxxx X |
Webside og tilmelding: | xxx.xx/xxxxxxxxxxxxxxxx-xx-xxxxxx/xxxxxxxxxxxxxxxx/xxxxxxxxxxxxxx/ ledelse-i-praksis |
Deadline for tilmelding: | 14 dage før kursusstart |
Øvrige informationer: | Mulighed for at få tilskud til dækning af kursusafgift via Omstillingsfon- den. Læs om Omstillingsfonden her |
Dato og tid: | Fysisk undervisning i Odense: 26. februar 2024 kl. 08.15-12.00 11. marts 2024 kl. 08.15-13.45 Online 2 timers forløb hver dag: 27. februar - 2. marts 2024 13. - 15. marts 2024 Alle dage kl. 09.30-11.30 Eksamen: 22. marts 2024 |
Arrangementstype: | Undervisning (5 ECTS) |
Pris: | TDB |
Sted: | UCL, Xxxxxxxxxxxx 0, 0000 Odense og Online |
Webside og tilmelding: | xxx.xx/xxxxxxxxxxxxxxxx-xx-xxxxxx/xxxxxxxxxxxxxxxx/xxxxxxxxxxxxxx/ maelkekonservesteknologi |
Deadline for tilmelding: | 15. februar 2024 |
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ERHVERVSAKADEMIER OG PROFESSIONSHØJSKOLER
ERHVERVSAKADEMIER OG PROFESSIONSHØJSKOLER
Forandringsledelse
På Forandringsledelse lærer du om udfordringerne og reaktionsmønstre samt, hvordan du som leder skal lytte og guide dine medarbejdere til en succesfuld og motiveret forandringsproces.
Som leder får du en større forståelse for, hvad der ligger i en forandringsproces. Du bliver derfor bedre i stand til at italesætte den ramme for forandringerne, som gør dine medarbejdere i stand til at navigere i processen med forhåbentlig øget overblik og motivation som følge.
Som medarbejder lærer du om dine egne udfordringer i forandringsprocesser, og du får værktøjerne til at forudsige, forbedre og udvikle dine reaktionsmønstre.
Akademiuddannelse – Innovation, produkt og produktion
Akademiuddannelsen i innovation, produkt og produktion er for dig, der har interesse for at udvikle idéer og føre dem ud i livet. Hvad enten du ønsker at udvikle produkter, optimere en produktion eller stå i spidsen for innovationsprocesser.
Uddannelsen har blandt andet fokus på produktionsoptimering, hvor du lærer at vurdere fak- torer som projektstyring, produktionsteknikker og logistiske forhold samt deres indvirkning på produktionsoptimering
Som leder eller specialist har du behov for de helt rigtige værktøjer for at kunne udføre dit job tilfredsstillende.
Hvad enten du ønsker en jobfunktion, hvor eksempelvis projektledelse eller innovationsledel- se indgår, eller du sidder som specialist og arbejder med optimering af produktionsprocesser, så får du en række centrale relevante kompetencer med denne uddannelse.
Uddannelsen kobler teori og praksis og kvalificerer dig til at deltage professionelt, når I skal finde løsninger på virksomhedens udviklings- og innovationsopgaver, der sikrer at I står stær- kere i et foranderligt marked.
Dato: | 23. april 2024 |
Arrangementstype: | Fagmodul fra akadamiuddannelsen ’Ledelse’ |
Pris: | DKK 10.150 (10 ECTS) |
Sted: | UCL Erhvervsakademi og Professionshøjskole Xxxxxxxxxxxx 0, 0000 Xxxxxx X |
Webside og tilmelding: | xxx.xx/xxxxxxxxxxxxxxxx-xx-xxxxxx/xxxxxxxxxxxxxxxx/xxxxxxxxxxxxxx/ forandringsledelse |
Deadline for tilmelding: | 13. april 2024 |
Øvrige informationer: | Mulighed for at få tilskud til dækning af kursusafgift via Omstillingsfon- den. Læs om Omstillingsfonden her. |
Udbud: | Fag 1: Projektledelse (10 ECTS) Fag 2: Værdikæden i praksis (10 ECTS) Fag 3: Produktionsoptimering (10 ECTS) Fag 4: Kvalitetsoptimering (10 ECTS) Fag 5: Valgfrit modul (5-10 ECTS) Fag 6: Afgangsprojekt (10 ETS) |
Pris: | DKK 7.900 for 5 ECTS-fag DKK 9.800 for 10 ECTS-fag |
Webside og tilmelding: | xxx.xx/xxxxxxxxxxx/xxxxxxxxxxxxxxxx/xxxxxxxxxxxxxxxxx-x-xxxxxxxx- on-produkt-og-produktion |
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LUND UNIVERSITY
Dairy Processing
The course aims to provide a scientific background and fundamental knowledge of milk from a chemical, physical and microbial point of view as well as an introduction to processes in the dairy industry:
Production technology and processing lines of consumer milk, fermented milk products, cheese, butter and spreads, milk powder and ice cream, process equipment, industrial hygi- ene, quality assurance, processing design, process calculations, packaging, legislation as well as milk and health.
The course is offered as:
• Full course Dairy Processing (3 weeks)
• Subject block Fermented milk processing (3 days)
• Subject block Cheese and butter processing (3 ½ days)
• Subject block Dairy processes and equipment (3 days)
The course is given together with the cooperation partners Arla Foods, Skånemejerier, Norr- mejerier, Falköpings Mejeri and Tetra Pak
Dairy Technology
LUND UNIVERSITY
The course aims to provide a scientific background and fundamental knowledge of milk from a chemical, physical and microbial point of view as well as an introduction to processes in the dairy industry:
Milk production, milk composition, chemistry of milk, microbiology of milk, physical pro- perties of milk, quality control, hygiene, processing effects, rheology in dairy processing and nutritional aspects.
The course is offered as:
• Full course Dairy Technology (3 weeks)
• Subject block Dairy microbiology (3 days)
• Subject block Dairy chemistry (4 days)
The course is given together with the cooperation partners Arla Foods, Skånemejerier, Norr- mejerier, Falköpings Mejeri and Tetra Pak.
Date: | Full course Dairy Processing: 16 September – 4 October 2024 Subject block Fermented milk processing: 18 – 20 September 2024 Subject block Cheese and butter processing: 23 – 26 September 2024 Subject block Dairy processes and equipment: 30 September – 2 October 2024 |
Time: | Full-time |
Event type: | The courses are given as concentrated courses, full-time. |
Price: | Full course Dairy Technology: SEK 40,000 + VAT for cooperation partners SEK 60,000 + VAT for others Subject blocks: SEK 17,000 + VAT for cooperation partners SEK 25,000 + VAT for others The course fee includes lecture material, coffee during lectures and di- ploma. |
Place: | Department of Food Technology, Engineering and Nutrition, Lund University, Xxxxxxxxxxxxxxx 00, Xxxx, Xxxxxx |
Website and registration: | xxx.xxxx.xxx.xx/xxxxxxx/xxxxxxxxx/xxxxxxx/xxxxxxxxxxxx-xxxxxxxxxx/ Registration and information: Xxxxx Xxxxxx, Xxxx Xxxxxxxxxx, xxxxx.glantz@ xxxx.xxx.xx |
Deadline: | 1 June 2024 |
Other information: | The courses are full-time courses scheduled for daytime. |
Date: | Full course Dairy Technology: 25 March – 12 April 2024 Subject block Dairy microbiology: 25 – 27 March 2024 Subject block Dairy chemistry: 2 – 5 April 2024 |
Time: | Full-time |
Event type: | The courses are given as concentrated courses, full-time. |
Price: | Full course Dairy Technology: SEK 40.000 + VAT for cooperation partners SEK 60.000 + VAT for others Subject blocks: SEK 17,000 + VAT for cooperation partners SEK 25,000 + VAT for others The course fee includes lecture material, coffee during lectures and diploma |
Place: | Department of Food Technology, Engineering and Nutrition, Lund University, Xxxxxxxxxxxxxxx 00, Xxxx, Xxxxxx. |
Website and registration: | xxx.xxxx.xxx.xx/xxxxxxx/xxxxxxxxx/xxxxxxx/xxxxxxxxxxxx-xxxxxxxxxx/ Registration and information: Xxxxx Xxxxxx, Xxxx Xxxxxxxxxx, xxxxx. xxxxxx@xxxx.xxx.xx |
Deadline: | 1 February 2024 |
Other information: | The courses are full-time courses scheduled for daytime. |
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AU2MATE ACADEMY
EUROPEAN MEMBRANE SOCIETY
EMS Academy
The EMS Academy is a 2-days developed by the European Membrane Society (EMS) to pro- vide the participants fundamental knowledge of membrane processes and applications.
This 4th EMS Academy is focus in particular on applications in the biotech and food indu- stry including dairies. The lecturers of the EMS Academy are both industrial and academic specialists in the field.
General introduction to design of a dairy control system
The course will give you a general introduction and overview regarding solutions, terms and standards used in connection with design of a dairy automation & industrial IT system.
The course will cover topics such as:
• Elements in a typical dairy automation & IT solution
• Different type of solutions
• Network / Fieldbus solutions
• International standards used in dairy automation & Industrial IT
• MES & Industrial IT solutions
• Project execution model
• Required foundation for a dairy automation & Industriel IT project
• Typical activities and documents related to a dairy automation & Industriel IT project
• Introduction to operation of Au2mate Academy process plant
• Exercise – operation of Au2mate Academy process plant
Upon completion of this course the attendant will obtain:
• Basic understanding of terms, standards & typical solutions within the area of dairy automation & Industrial IT systems.
• Understanding of typical operation of a dairy plant.
Date: | 7 - 8 September 2024 |
Event type: | Training |
Price: | To be confirmed |
Place: | Prague, Czech Republic |
Website and registration: | xxxxx://xxxxxxxxxxxx0000.xx/xxx-xxxxxxx/ |
Other information: | The event takes place before Euromembrane 2024 in Prague, Czech Republic from 8 – 12 September 2024. |
Date: | 18 January and 19 August 2024 |
Time: | 08.30 – 16.00 |
Event type: | Training course |
Price: | DKK 3,710 + VAT (DKK 4,637.50 incl. VAT) |
Place: | Au2mate Academy, Xxxxxxxxx 00, 0000 Xxxxxxxxx |
Website and registration: | xx0xxxx.xxx/xxxxxxx-xxxxxxx-xxxxxxxxx-xxxxx-xxxxxxxxxx-xxx- scada-mes/ |
Further information: | The course can be in Danish or English. |
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Customized courses within automation
Au2mate Academy is a knowledge centre for dairy automation & IT that offers education and training of managers, operators, and technicians.
The Au2mate Academy is established in modern facilities at our headquarters in Silkeborg, Denmark and holds a classroom and a live pilot process plant consisting of reception, raw material storage, pasteurisation, buffer tanks and dispatch as well as a CIP plant.
We have a training program consisting of standard training courses within automation and control of dairies.
Furthermore, Au2mate Academy offers customised training by appointment. E.g. troubleshooting for plant operators to reduce downtime:
The course lasts two days, where day 1 takes place at the Au2mate Academy and day 2 takes place at the operator’s own dairy. At the Academy, the operators are trained in the basic principles of a control system. How to operate the control system and how to find faults. The instructor performs real faults on the pilot plant in the Academy, which the operators must find via the tools they have learned to use. On day 2, the operators are trained in their own control system and in fault finding in their own dairy. After the course, the operator has a greater understanding of how the control system, the components and the process connect and will be able to find the current fault and restart the process => increased up-time => higher margin/better coverage.
General introduction to I/O Link
The course is targeting technical personnel who will be involved in design, installation, and maintenance of IO link solutions.
The course will give a basic introduction to I/O link and covers topics such as:
• Introduction to the communication technology
• Hardware design principles
• Types and manufacturers of IO-link hardware
• Introduction to IO link devices
• IO-link wireless
• IO-link and industry 4.0
• Available cyclic data communication to/from PLC’s
• Accessing acyclic data from a web-browser
• Accessing acyclic data from a PLC
• Practical exercises in connecting/replacing components
• Practical exercises in setup of IO-link master and IODD files
• Practical exercises in setup of IO-link master and Siemens PLC
AU2MATE ACADEMY
AU2MATE ACADEMY
Date, time and price: | By agreement |
Event type: | Training courses and hands-on training courses |
Place: | Au2mate Academy, Xxxxxxxxx 00, 0000 Xxxxxxxxx |
Website and registration: | xx0xxxx.xxx/xxxxxxx-xxxxxxx-xxxxxxxxx-xxxxx-xxxxxxxxxx-xxx- scada-mes/ |
Further information: | For further information please contact Xxxxx X Xxxx, Service & Training Coordinator, xxx@xx0xxxx.xx, tel. x00 0000 0000. See all our training courses here: xx0xxxx.xxx/xx-xxxxxxx/xxxxxxx/Xx0xxxx-XXXXXXX- |
Date: | 16 May and 31 October 2024 |
Time: | 08.30 – 16.00 |
Event type: | Training course |
Price: | DKK 3,710 + VAT (DKK 4,637.50 incl. VAT) |
Place: | Au2mate Academy, Xxxxxxxxx 00, 0000 Xxxxxxxxx |
Website and registration: | xx0xxxx.xxx/xxxxxxx-xxxxxxx-xxxxxxxxx-xxxxx-xxxxxxxxxx-xxx- scada-mes/ |
Further information: | The course can be in Danish or English. |
kursusprogram-2024.pdf
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AU2MATE ACADEMY
Optimize Production with No-code AI
The course is targeting is for process engineers, quality managers, maintenance managers, data analysts, and decision-makers aiming to capitalize on the capabilities of AI and machine learning for operational optimization.
No prior knowledge of AI or machine learning is strictly required, but attendees should pos- sess a foundational understanding of their industry’s operational processes. Familiarity with basic data analysis tools is an advantage but not mandatory.
This hands-on workshop takes a deep dive into Intelecy’s no-code industrial AI platform and explores its applications in various process industries. Utilizing real-world case studies,
participants will learn how to employ AI algorithms and machine learning models to optimize various aspects of operations such as:
• Energy management
• Predictive maintenance
• Quality control
• Process optimization
We will review a tool for a potential cost-benefit analysis based on the implementation of AI.
Date: | 16 May and 31 October 2024 |
Time: | 08.30 – 16.00 |
Event type: | Training course |
Price: | DKK 3,710 + VAT (DKK 4,637.50 incl. VAT) |
Place: | Au2mate Academy, Xxxxxxxxx 00, 0000 Xxxxxxxxx |
Website and registration: | xx0xxxx.xxx/xxxxxxx-xxxxxxx-xxxxxxxxx-xxxxx-xxxxxxxxxx-xxx- scada-mes/ |
Further information: | The course can be in Danish or English. |
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Samarbejdspartnere
Kontaktinfo:
Foreningen af mejeriledere og funktionærer Munkehatten 28, 5220 Odense SØ
Tlf. nr: x00 0000 0000
Mejeribrugets Arbejdsgiverforening
H. C. Xxxxxxxxx Xxxxxxxxx 00, 0000 Xxxxxxxxx Xxx. nr: x00 0000 0000