| Department of Food Science | |||||||||||||||||||
| Earliest Possible Year | BSc. 2 year to MSc. 2 year | ||||||||||||||||||
| Duration | One block | ||||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||||||
| Examination | Final Examination oral examination Some Aid allowed Project report Description of Examination: Examination is based on written project report and oral examination in report content and course curriculum. The students are individually examined in the course curriculum on the basis of questions formulated with starting point in the project report. Weight: Oral examination in project report and curriculum 100% 7-point scale, internal examiner | ||||||||||||||||||
| Requirement For Attending Exam | Participation in the excursions and group-based projectwork. Presenting synopsis for project and acting as opponent on other groups. Handing in and approval of project report. | ||||||||||||||||||
| Organisation of Teaching | Lectures, seminars, exercises/demonstrations and excursions. Work load and distribution will change from week to week. | ||||||||||||||||||
| Block Placement | Block 4 Week Structure: A | ||||||||||||||||||
| Teaching Language | English | ||||||||||||||||||
| Optional Prerequisites | Fødevarekemi, Fødevaremikrobiologi, Fødevareteknologi | ||||||||||||||||||
| Restrictions | None | ||||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||||
| Competences within basic science: Understand the basic chemistry and physics relevant for food and packaging materials. Be able to comprehend and analyse the interplay between food, packaging and external conditions. 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 foods products as well as pharmaceutical 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. Practical exercises or demonstrations will introduce important experimental aspects for packaging science and industry. 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. | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||||||
| Course Litterature | |||||||||||||||||||
| Collection of reviews, book chapters, and original scientific literature. | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Marianne Jakobsen, mj@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 35333268 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Course Scope | |||||||||||||||||||
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