| Department of Agricultural Sciences
34 % Department of Food Science 33 % Department of Plant Biology 33 % | |||||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||||||
| Duration | One block | ||||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||||
| Course Level | MSc | ||||||||||||||||||
| Examination | Final Examination written examination and oral examination Portfolio Examination All aids allowed Description of Examination: 1. Evaluation of the project report 2. Oral presentation and discussion of the project and other subjects from the course Weight: Evaluation of project report: 50% Oral presentation and discussion of the project and other subjects from the course: 50% 13-point scale, internal examiner | ||||||||||||||||||
| Organisation of Teaching | |||||||||||||||||||
| Block Placement | Block 2 Week Structure: A Block 2 Week Structure: B | ||||||||||||||||||
| Teaching Language | English | ||||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||||
| After completing the course the student will have the following competences Basic Science: Basic knowledge about physiology, biochemistry and molecular biology of horticultural products Applied Science: Understand Post harvest handling ad technology Comprehend connection between preharvest factors and postharvest quality Comprehend the use of various horticultural products Ethics and Values: The course does not include topics within these areas | |||||||||||||||||||
| Course Objectives | |||||||||||||||||||
| The course will give a fundamental understanding of postharvest physiology, handling and technology. Further, the aim of the course is to give basic knowledge about structure, physiology and biochemistry of horticultural produce in relation to postharvest handling and storage. The importance of preharvest factors and genetic material, as well as environmental conditions and handling at distribution and storage for quality and shelflife of horticultural produce is discussed | |||||||||||||||||||
| Course Contents | |||||||||||||||||||
| Postharvest physiology, postharvest technology, handling and transportation, storage, postharvest physiological disorders, maturation and maturity indices, different use of ornamentals, evaluation of quality, food safety, nutrition and bioactive substances, medical plants, GMO (genetically modified organisms) The course will be divided in one part with compulsory subjects, and one part with different elective topics. The course is structured as follows: · Introductory part of core curriculum . Introduction to special subjects · Study in one of a number of groups on a special (elective) subject (approximately 5 weeks). During this period one-day seminars between all special subject groups are taking place. · Evaluation seminars for each of the groups (approx. one week) The course will give an overview of the uses, and restrictions to uses, for different horticultural products: the ornamentals, the fresh editable products as well as the processed products and other products originating from horticultural produce. | |||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||
| The course will be structured as lectures, discussions, exercises and a major group project. The flow in the course is from overviews to more theoretical ideas and theories, and from learning through lectures to independent learning through PBL/project work. Elective subjects: 1. Nutrition and bioactive substances 2. Postharvest handling and technology, especially concerning ornamentals 3. Postharvest handling and technology, especially concerning fruit and vegetables 4. Processing and product utilisation, GMO | |||||||||||||||||||
| Course Litterature | |||||||||||||||||||
| To be decided | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Renate Müller, ren@life.ku.dk, Department of Agricultural Sciences/Crop Science, Phone: 35333534 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee NSN | |||||||||||||||||||
| Course Scope | |||||||||||||||||||
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