| Department of Food Science | |||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||||
| Duration | Outside schedule | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Course Level | MSc | ||||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: Evaluation of project report, presentation of project report and defense of project from different food cultural perspectives. Weight: Report 80% Presentation and examination 20% pass/fail, internal examiner Dates of Exam: 18 August 2006 | ||||||||||||||||
| Requirement For Attending Exam | Participation in minimum 80% of lectures | ||||||||||||||||
| Organisation of Teaching | The teaching comprises lectures, excursions, seminars and project work. The students must prepare some homework before start of the course. application deadline March 31, 2006 Registration by the KVL-system is fully accepted | ||||||||||||||||
| Block Placement | Outside schedule Week Structure: Outside schedule, The course periode is 3 weeks from primo August | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Optional Prerequisites | All master students with a background in natural and social sciences as well as the humanities, who are interested in food culture can follow the course. | ||||||||||||||||
| Restrictions | 28 participants | ||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||
| Basic science Knowledge about how food culture is influenced by local climate, geographical conditions and history of populations etc. Applied sciences Knowlegde about the role of meal and eating situation in a food cultural context. Understand the background for different eating habits and rules in different cultures. Comprehend how the food culture for a group of people has changed over time in response to trade and cultural exchange with other ethnic, religious or national groups. Apply the principles about food culture for different societies. Ethic and values The students will be able to discuss what a society find eatable and what they rejct as eatable with background in food culture aspects. | |||||||||||||||||
| Course Objectives | |||||||||||||||||
| The purpose of the course is to present essential aspects of matters relevant to food culture in past and present in order to understand and better predict future trends by becoming aware of what has essential impact on why and how we eat as we do. | |||||||||||||||||
| Course Contents | |||||||||||||||||
| Through this course we wish to provide means by which you can get an insight into the interaction between the kind of parameters in a society that have an impact on how Man and his food and meals develop during constant change, locally and globally. Lectures will be given within the following topics: Food and meals in cultural context, The social meal, Food history, Religious eating rules, Ethnic foods It might give inspiration to mix the cards in a culturally wiser way in future food production. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| The students must make home work about their own food culture before the course starts. It can be description of some typical foods, how they are prepared, and how and when they are eaten. It can also be description of the role of specific food in different celebrations. The course comprises lectures, group and plenum discussions, thematic group work, student presentations, tutorials and excursions. The lectures introduce themes of importance for understanding food culture as religious eating rules, ethnic food, the social meal, food history and innovations. The group work and tutorials will help the students to obtain an understanding of food culture. The excursions are used to illustrate food culture in practice. The course is offered as part of the Øresund Summer University with application deadline March 31, 2006 to Øresund Summer University. Registration by the KVL-system is fully accepted, however, it is recommended to registrate on March 31 at latest. Application procedures and other practical informations about the Øresund Summer University are described at the homepage of the Øresund Summer University: www.summeruniversity.org | |||||||||||||||||
| Course Litterature | |||||||||||||||||
| Articles with background for the lectures will be given to the students at the beginning of the course. Students are invited to bring books about their homeland food culture, which can be used for the project work. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Åse Solvejg Hansen, aah@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 35333241 Grith Lerche, gle@kvl.dk., Department of Food Science/Quality and Technology, Phone: 35333746 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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