| Department of Food Science | |||||||||||||||||
| Earliest Possible Year | 7 to 9 | ||||||||||||||||
| Duration | 1 semester | ||||||||||||||||
| Credits | 9 (ECTS) | ||||||||||||||||
| Course Level | MSc | ||||||||||||||||
| Examination | oral examination No aid allowed Description of Examination: 13-point scale, internal examiner Description of Examination: Dates of Exam: | ||||||||||||||||
| Organisation of Teaching | Lectures: 1 course module per week for 14 weeks Seminars: 8. The seminars will be intergrated in the teoretical practices. Practicals -theoretical: 4 hours weekly for 14 weeks. | ||||||||||||||||
| Block Placement | E2, fall | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Course Objectives | |||||||||||||||||
| The course will make the students familiar with fermentation as a key method of food processing in devolping countries. For selected tropical food chains the course will focus on sustainable food processing, food quality, -safety and -security. Aspects of microbial biotechnology, functional properties of food and nutrition will be intergrated in the course. Links to present trends in biotechnology and development of functional food in industrialised countries will be established. | |||||||||||||||||
| Course Contents | |||||||||||||||||
| Indigenous fermented food are not only important as sustainable sources of food in development countries they also represent a significant value addition to tropical food products. This in particular can benifit the developing countries, including smallholders, if improvements can be obtained to meet food safety and quality standards of competing imported and other locally produced non- traditional foodds e.i. foods based upon imported raw materials. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| The course inclues lectures, practicals-theoretical, seminars an excursion and a project report. The project report will be bases upon a subject from the course textbook to be analysed against recent scientific publications. | |||||||||||||||||
| Course Litterature | |||||||||||||||||
| Keith H. Steinkraus, "Indigenous Fermented Foods" Marcel Dekker Inc. 1995 | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Mogens Jakobsen, moj@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333216 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee NSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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