| Inst. for Fødevarevidenskab | |||||||||||||||||||
| Tidligst mulig placering | Kandidat 1.år til Kandidat 2. år | ||||||||||||||||||
| Varighed | To blokke | ||||||||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||||
| Eksamen | Sluteksamen mundtlig eksamen Portfolio eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: The students are examined individually through questions based on the delivered project report Vægtning: 100% Oral examination in project report 7-trinsskala, intern censur | ||||||||||||||||||
| Forudsætninger for indstilling til eksamen | Laboratory work carried out, presentations given at colloquia, report submission | ||||||||||||||||||
| Rammer for undervisning | First block: Lectures, Seminars and Excursions. Second block: Project work | ||||||||||||||||||
| Blokplacering | Block 3 Ugestruktur: C Block 4 Ugestruktur: C | ||||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||||
| Anbefalede forudsætninger | 270007 Fødevarekemi 270030 Sensory and Consumer Science 270006 Exploratory Data Analysis / Chemometrics | ||||||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||||||
| Kompetenceområder | |||||||||||||||||||
| Competences obtained within basic science: The students should be able to understand the chemical and biochemical processes which are results of processing from raw material to the final product. The students should be able to evaluate possibilities and limitations of instrumental techniques for plant food quality analysis and their relation to sensory quality through multivariate statistics. Competences obtained within applied science: The students should be able to apply their knowledge of processing and quality assesment of plant food products, confectionary and beverages, i.e. to apply the techniques mentioned above to a concrete food quality problem. Competences obtained within Ethics & Values: Being aware of the different aspects of food quality. Ability to reflect on the relevance of different aspects of food quality in different situations. | |||||||||||||||||||
| Kursets målsætning | |||||||||||||||||||
| The objective of the course is to give the students knowledge of the processing of plant foods, confectionary and beverages, and to give an understanding of the principles and methods being used to measure and interpret different aspects of a product's quality. | |||||||||||||||||||
| Kursusindhold | |||||||||||||||||||
| Plant foods are healthy foods, and the health authorities recommend that the intake should be increased. Knowledge about how different processing methods affect the quality of these products is therefore important. Confectionary and beverages are commercially important products, and some of the products are also important ingredients of a meal. Denmark is a world leading producer of plant based hydrocolloids to be used in food processing. The course will deal with production of plant food products broadly, for example: bread, pasta, processed fruits and vegetables, juice, plant oil, confectionary, alcoholic and non alcoholic beverages, cakes, snacks, spices and aromas. Furthermore, production and use of plant based ingredients (primarily hydrocolloids as pectin, amylopectin, carrageenan, beta-glucan and arabinoxylan) will be considered with focus on their influence on the quality of the final product. Advanced theories and tools for instrumental measurement of quality of food are introduced. The instrumental analyses will for example be aroma analyses including GC-olfactometry, texture analyses, flourescense measurements, NIR/NIT, NMR, colour/video measurements and others. Dedicated multivariate data analytical methods will be described and used to interpret the relation between instrumental analyses, sensory analyses, and different process or raw material conditions. The course will give a practical insight into planning of scientific experiments from definition of the scope, to experimental design, practical measurements and data analysis. | |||||||||||||||||||
| Undervisningsform | |||||||||||||||||||
| The course consists of: - Lectures, giving theoretical background of the product changes during processing and storage and how they are measured. The lectures are concentrated in the first part of the course to give theoretical background for seminars and project work. - Excursions to relevant food industries in Denmark or near Denmark, to give the students a practical insight into food processing. - Practical projects, where the students in groups of 2-4 work with production of selected products, and measurement of quality using instrumental and selected sensory methods. Based on the practical work, a written report is prepared. The report should cover all the above mentioned aspects as well as thorough statistical (chemometric) treatment of data. - Seminars, where the students present theoretical issues, present case studies where authentical datasets are to be processed using chemometric techniques, and/or present results of their own work. - Where appropriate, e-learning will be used. | |||||||||||||||||||
| Målbeskrivelse | |||||||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address". | |||||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||||
| Scientific papers and chapters from relevant books. | |||||||||||||||||||
| Kursusansvarlig | |||||||||||||||||||
| Mikael Agerlin Petersen, map@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekvalitet og - Teknologi, Tlf: 35333243 Åse Solvejg Hansen, aah@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekvalitet og - Teknologi, Tlf: 35333241 | |||||||||||||||||||
| Studienævn | |||||||||||||||||||
| Studienævn LSN | |||||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||||
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