| Inst. for Fødevarevidenskab | |||||||||||||
| Tidligst mulig placering | Kandidat 1.år til Kandidat 2. år | ||||||||||||
| Varighed | En blok | ||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||
| Eksamen | Sluteksamen skriftlig og mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: Evaluation of project report and oral defence. Vægtning: Written report: 80% Oral defence: 20% 13-skala, intern censur | ||||||||||||
| Rammer for undervisning | Lectures, practicals, colloquia, project work | ||||||||||||
| Blokplacering | Block 2 Ugestruktur: B | ||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||
| Kompetenceområder | |||||||||||||
| Competences obtained within applied science: Understand the principles of postharvest handling and technology. Understand the principles of processing products from plants and animals. | |||||||||||||
| Kursets målsætning | |||||||||||||
| The course will make the students familiar with posthavest technology of plant food products as well as food processing. The course will primarily, but not exclusively concentrate on technologies applicable for use in develeping countries. | |||||||||||||
| Kursusindhold | |||||||||||||
| It is important to understand and improve the traditional technology of postharvest handling and food processing in developing countries and to introduce more advanced technologies. Food spoilage in developing countries is a problem, the course will give the students an understanding on prevention food spoilage.The post harvest part will focus on storage of cereals, fruits and vegetables including starch rich tubers. Cooling and controlled atmosphere are important technologies. In addition the course include quality changes during storage of dairy and meat products. In the processing part of the course will focus on unit operations like blaching, solar drying, heat preservation, salting and fermentations. Quality changes during processing and storage e.g. vitamin losses will also be covered. Packaging materials and packaging methods used for fresh and processed products are also important subjects in this course. | |||||||||||||
| Undervisningsform | |||||||||||||
| The course will include lectures, practicals, seminars and project reports based on the practicals and scientific literature. | |||||||||||||
| Kursusansvarlig | |||||||||||||
| Leif Poll, lep@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35333240 | |||||||||||||
| Studienævn | |||||||||||||
| Studienævn NSN | |||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||
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