| Department of Food Science | |||||||||||||||||
| Earliest Possible Year | BSc. 2 year to MSc. 2 year | ||||||||||||||||
| Duration | Half a block | ||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||
| Examination | written examination and oral examination All aids allowed Description of Examination: The examination concists of two parts The students give an oral presentation of the project report followed by oral examination in full course curriculum with starting point in the project report. pass/fail, internal examiner | ||||||||||||||||
| Organisation of Teaching | Lectures, Seminars and Excursions Distribution will change from week to week | ||||||||||||||||
| Block Placement | Block 4a Week Structure: Outside schedule | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Optional Prerequisites | Fødevarekemi, Fødevaremikrobiologi, Fødevareteknologi | ||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||
| Competences within basic science: Understand the basic chemistry and physics relevant for food and packaging materials. Comprehend the interplay between food, packaging and surroundings. Competences within applied science: Knowledge of major packaging materials and techniques. Knowledge of specific packaging demands for specific foods. Make judgements of specific combination of food and packaging solutions. Competences within ethics and values: Abilities for the students to reflect on environmental, human health, legislative and commercial aspects of food packaging. | |||||||||||||||||
| Course Objectives | |||||||||||||||||
| To give the students a general knowledge about food packaging with emphasis on the interrelation between food packaging, packaging methods and the quality of food. | |||||||||||||||||
| Course Contents | |||||||||||||||||
| Applied aspects of food packaging: Packaging based on paper, metal, glass, plastics and biomaterials; production of packaging materials. Vacuum, modified atmosphere, active and intelligent packaging; edible coatings; Aspects related to packaging of meat, fish, dairy and plant products. Safety, environmental, legislative and commercial aspects of food packaging. Fundamental aspects of food packaging: Interaction between food and surroundings (heat conduction, permeability, transmission of light and pressure). Distribution and transportation of chemical substances between headspace, food and packaging material (gas solubility, water sorption, migration and scalping). Mechanical and optical properties of materials. Food chemistry and microbiology under influence of various atmospheres. Light induced chemical processes in food. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| Lectures with a general overview of the subject is presented. Workshops on specific topics, where the students are required to participate active. Lectures and workshops are given by both external experts and internal staff covering both fundamental and applied topics Theoretical exercises that elaborate and illustrates the theoretical knowledge by using scientific real world examples. Excursions to relevant producers and users of packaging systems. Project based learning where groups of students are required to give a theoretical packaging solution to a specific food product. The work results in a written report. | |||||||||||||||||
| Course Litterature | |||||||||||||||||
| Collection of reviews, book chapters, and original scientific literature. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Jens Kristian Stenbæk Møller, jemo@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 35283290 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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