| Department of Food Science | |||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||
| Duration | One block | ||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||
| Course Level | MSc | ||||||||||||
| Examination | Final Examination written examination and oral examination All aids allowed Description of Examination: Evaluation of the project rapport and an oral precentation of the project Weight: 80% Written raport 20% Oral precentation 13-point scale, internal examiner | ||||||||||||
| Requirement For Attending Exam | Laboratory work carried out | ||||||||||||
| Organisation of Teaching | Lectures, Projectwork, Seminars and Excursions | ||||||||||||
| Block Placement | Block 3 Week Structure: C | ||||||||||||
| Teaching Language | English | ||||||||||||
| Optional Prerequisites | Food Chemistry Sensory Science | ||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||
| Competences obtained within applied science: The students should be able to understand, use and valuate the knowledge of processing and quality assesment of plant food products, confectionary and beverage. The students should also be able to understand the chemical and biochemical processes which are results of processing from raw material to the final product | |||||||||||||
| Course Objectives | |||||||||||||
| The objective of the course is to give the students a thorough knowledge of the processing and quality assessment of important plant foods, confectionary and beverages. | |||||||||||||
| Course Contents | |||||||||||||
| The course will deal with: bread, pasta, processed fruits and vegetables, juice, plant oil, confectionary, alcoholic and non alcoholic beverages, cakes, snacks, spices and aromas. The course consist of lectures where the students learn about the theoretical background of the product changes during processing and storage, excursions, where the students get a practical insight of the processig in the companies and the practical projects, where the students carry out practical laboratory work, make a raport of the experimental work and compeare the results with relevant litterature Processed plant products are very important foods for the population, the health authorities recommend that the intake should be increased. It is therefore important to have a knowledge about how different processing methods affect the quality of these important products. Confectionary and beverages are important products for the industry in Denmark, and some of the products are important ingredients of a meal | |||||||||||||
| Teaching And Learning Methods | |||||||||||||
| The course include lectures, practical projects and excursions including a longer excursion to relevant companies either in Denmark or in countries near Denmark. Practical projects and excurtions are both very important elements in the course which support the theory from the lectures. The practical project will include laboratory work sometimes in cooperation with companies, the project is presented as a oral and written report. | |||||||||||||
| Course Coordinator | |||||||||||||
| Leif Poll, lep@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333240 Mikael Agerlin Petersen, map@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 35333243 Åse Solvejg Hansen, aah@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 35333241 | |||||||||||||
| Study Board | |||||||||||||
| Study Committee LSN | |||||||||||||
| Course Scope | |||||||||||||
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