| 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 Written Exam in Lecturehall All aids allowed Description of Examination: The students will be graded on their laboratory practical project report, and a written exam 2 hours. Weight: Project report: 50%. Final written exam 50%. 13-point scale, internal examiner | ||||||||||||||||
| Organisation of Teaching | The course will include both lectures and laboratory instruction. Is not offered in 2006/2007 | ||||||||||||||||
| Block Placement | Block 2 Week Structure: A, Not 2006/2007 | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||
| This course is part of the specialization in Meat Science and Technology and contributes to competances within basic and applied sciences, as well as those in ethics and values. Within basic science: Knowledge of the effect of meat intake on human nutrition Within Applied science: Knowledge of how to take a product idea throuh to production, How to measure and predict consumer perception Within Ethics and values: Knowledge of how to effectively communicate with consumers | |||||||||||||||||
| Course Objectives | |||||||||||||||||
| Students taking this course will learn how consumer needs, demands and attitudes could be integrated in the process of product developmentm from the conception of ideas for a new meat product through to introducing the final product on the market. Topics relating to nutrition and consumer education will also be covered. | |||||||||||||||||
| Course Contents | |||||||||||||||||
| Students involved in this module will learn how consumer needs, demands and attitudes could be integrated in the process of product development right from the conception of ideas for a new meat product through to introducing the final product on the market. Topics relating to nutrition and consumer education will also be covered. Individual lectures will cover subjects such as, trends on the food market, nutritional value of meat products, consumer perceptions of food quality, product design and development, market and consumer testing of products, integrated product development and consumer education. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| The course will consist of both lectures and practical laboratory work. There will be a heavy emphasis on group project work in this course. Students will be expected to take a novel idea from its conception through to a finished product. Students will be evaluated by a final exam and a project report | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Moira A. Lawson, mal@life.ku.dk, Department of Food Science/Meat Science, Phone: 35333248 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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