| Inst. for Fødevarevidenskab | |||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||
| Varighed | En blok | ||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||
| Kursustype | Fælleskursus | ||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Alle hjælpemidler tilladt Beskrivelse af eksamen: Exam consists of evaluation of a final report presenting own results from the completed projects and including a discussion relating results to theory. 13-skala, intern censur | ||||||||||||
| Forudsætninger for indstilling til eksamen | 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. | ||||||||||||
| Rammer for undervisning | Practical projects and lectures. | ||||||||||||
| Blokplacering | Block 2 Ugestruktur: A | ||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||
| Anbefalede forudsætninger | Food chemistry (Fødevarekemi) | ||||||||||||
| Begrænset deltagerantal | 25 | ||||||||||||
| Kompetenceområder | |||||||||||||
| 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. | |||||||||||||
| Kursets målsætning | |||||||||||||
| 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. | |||||||||||||
| Kursusindhold | |||||||||||||
| 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 | |||||||||||||
| Undervisningsform | |||||||||||||
| 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, Quality and 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. | |||||||||||||
| Litteraturhenvisninger | |||||||||||||
| A collection of papers relevant to the core subject matter will be available for sale at the start of the course. | |||||||||||||
| Kursusansvarlig | |||||||||||||
| Richard Ipsen, ri@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 35333225 | |||||||||||||
| Studienævn | |||||||||||||
| Studienævn LSN | |||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||
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