| Department of Food Science | |||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||
| Duration | Two blocks | ||||||||||
| Credits | 15 (ECTS) | ||||||||||
| Course Level | MSc | ||||||||||
| Examination | Final Examination written examination and oral examination All aids allowed Description of Examination: The exam will be organized as a seminar, where each group presents their project as a written report in combination with an oral presentation. The subsequent oral examination will be based on the report and the oral presentation. Weight: The calculation of the final grades will be based 75% on the evaluation of the project report and 25 % on the evaluation of the oral seminar 13-point scale, external examiner | ||||||||||
| Organisation of Teaching | Lectures and experimentally based project | ||||||||||
| Block Placement | Block 1 Week Structure: A Block 2 Week Structure: A | ||||||||||
| Teaching Language | English | ||||||||||
| Restrictions | 24 | ||||||||||
| Areas of Competence the Course Will Address | |||||||||||
| The competences obtained in this course are relevant in relation to food science, biotechnology, human nutrition, and agronomy. Competences obtained within basic science: Evaluate knowledge about lipids obtained from original scientific literature. Competences within applied science: Make judgements about and report lipid related topics based on planning and conducting novel experimental scientific work. Competences within ethics & values: Reflect over the role of lipids in foods. | |||||||||||
| Course Objectives | |||||||||||
| The student should acquire a broad knowledge about lipids in foods and related selected topics in recent scientific research. The students should become familiar with reading and discussing scientific literature. The experimentally based project should give the student experience with defining lipid related scientific problems, and planning, executing and reporting scientific work that is carried out as a collaborative effort in a group of 3-4 students. | |||||||||||
| Course Contents | |||||||||||
| The course will cover a wide range of aspects related to lipids in foods such as: General aspects: Structures and classification, sources, biosynthesis, detection, isolation, physical and chemical properties, stability (oxidation and antioxidants), membranes, micelles, and properties of unsaponifiable lipids (steroids, carotenoids, and tocopherols). Food related aspects: Nutritional aspects, lipid technology, enzymatic reactions involving lipids, replacement of lipids with fat substitutes, modification of lipids, applications of lipids in foods including aspects related to emulsification, and lipids as precursors of aroma. | |||||||||||
| Teaching And Learning Methods | |||||||||||
| A broad overview of the topic lipids will be presented during a series of lectures, where examples of recent scientific advances will be presented. This will include lectures from industry. A project, where the students should focus on a specific lipid related topic. The project must include experimental work, and should result in a report, that is the basis for the evaluation of the course. | |||||||||||
| Course Litterature | |||||||||||
| A collection of reviews, book chapters, and original scientific litterature. | |||||||||||
| Course Coordinator | |||||||||||
| Mogens Larsen Andersen, mola@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 35333262 Huiling Mu, huiling.mu@biocentrum.dtu.dk, Department of Food Science/Food Chemistry, Phone: 3528 Xuebing Xu, xx@biocentrum.dtu.dk, Department of Food Science/Food Chemistry, Phone: 3528 Charlotte Jacobsen, cja@dfu.min.dk, Department of Food Science/Food Chemistry, Phone: 3528 | |||||||||||
| Study Board | |||||||||||
| Study Committee LSN | |||||||||||
| Course Scope | |||||||||||
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