| Department of Food Science | |||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||
| Duration | One block | ||||||||||
| Credits | 7.5 (ECTS) | ||||||||||
| Course Level | Joint BSc and MSc | ||||||||||
| Examination | Final Examination written examination All aids allowed Description of Examination: Exam consists of evaluation of a final report presenting own results from the completed projects and including a discussion relating results to theory. 13-point scale, internal examiner | ||||||||||
| Requirement For Attending Exam | Students must have contributed with an oral presentation in the seminars held as part of the course where supervisors and fellow students discuss the obtained results. | ||||||||||
| Organisation of Teaching | Practical projects and lectures. | ||||||||||
| Block Placement | Block 2 Week Structure: A | ||||||||||
| Teaching Language | English | ||||||||||
| Optional Prerequisites | Food chemistry (Fødevarekemi) | ||||||||||
| Restrictions | 25 | ||||||||||
| Areas of Competence the Course Will Address | |||||||||||
| Competences obtained within basic science: Knowledge of empirical and fundamental rheology. Knowledge of the physical-chemical principles behind food and ingredient functionality. Competences obtained within applied science: Understanding the most common methods applicable for evaluation of food functionality and ingredient efficacy. Understanding of how various ingredients are used to secure specific functionality in a given food system and how ingredients and food components affect food texture and quality. Understanding of the factors influencing the complex interplay between chemical composition, functionality, microstructure and sensory perception. Comprehension of how novel methods are developed and applied to evaluate specific aspects of food functionality and how data can be treated and interpreted. Competences within ethics & values: Awareness of the ethical problems connected with the use of functional ingredients in food. | |||||||||||
| Course Objectives | |||||||||||
| The aim of the course is to give students an understanding of the complex interplay between chemical composition, functionality, microstructure and sensory perception in order to evaluate the functional properties of a given foodstuff. | |||||||||||
| Course Contents | |||||||||||
| The following core subject matter will be dealt with in form of lectures: Food rheology: Basic concepts, equipment, viscometry of Newtonian and Non-Newtonian fluids, small amplitude oscillatory measurements. Large deformation measurements of texture: Basic concepts, equipment, uniaxial compression and extension, design of imitative experiments The role of water in food texture and functionality. Interfacial properties (emulsion properties and foaming): Basic concepts and definitions, foam structure and stability, measurement of interfacial properties and foaming, relation between interfacial properties and foaming behaviour, factors of importance to foam stability, physical properties of emulsions, emulsifier functionality and applications. Gelation of food ingredients: Definitions and examples of gel types, formation of gels, characterization of gelation and gel properties, syneresis. Food microstructure: Microscopy techniques (optical methods including confocal microscopy, scanning and transmission electron microscopy, atomic force microscopy), basic image analysis, the relation between microstructure and textural measurements. The relation between measurements of functionality and sensory perception. Application and functionality of specific ingredients: Natural and modified starches Vegetable proteins Polysaccharide ingredients | |||||||||||
| Teaching And Learning Methods | |||||||||||
| The course will be designed around practical projects, which the students will complete in small groups. The projects will be planned in order to comprehend practical experience with a number of methods for evaluating functionality and efficacy of ingredients. In addition, lectures will be used to provide an overview of the subject matter, with a substantial input from industry. The course is a collaboration between several groups (Dairy Technology, Food Chemistry, Food Technology, Meat Science) at the Dept. of Food Science. This provides the students with opportunities for projects dealing with a broad range of food products and raw materials. | |||||||||||
| Course Litterature | |||||||||||
| A collection of papers relevant to the core subject matter will be available for sale at the start of the course. | |||||||||||
| Course Coordinator | |||||||||||
| Richard Ipsen, ri@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333225 | |||||||||||
| Study Board | |||||||||||
| Study Committee LSN | |||||||||||
| Course Scope | |||||||||||
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