| Department of Food Science | |||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||
| Duration | One block | ||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||
| Examination | Final Examination written examination and oral examination All aids allowed Description of Examination: The students will be evaluated on basis of a written group report with clear indication of individual contributions (50%) and a following oral examination (50%). Weight: Project report 50% Oral examination 50% 7-point scale, internal examiner | ||||||||||||
| Requirement For Attending Exam | Theoretical exercises approved. Participation in article review. Participation in practical exercises Submission of spectroscopy report. | ||||||||||||
| Organisation of Teaching | Approx. 20% of the time is used on lectures, 20% on theoretical excesises, 40% on practical exercises and 20% on project work. | ||||||||||||
| Block Placement | Block 2 Week Structure: C | ||||||||||||
| Teaching Language | English | ||||||||||||
| Optional Prerequisites | 270006 Exploratory Data Analysis / Chemometrics | ||||||||||||
| Restrictions | 20 | ||||||||||||
| Course Contents | |||||||||||||
| Spectroscopic measurement techniques have a number of advantages to classic chemical and chromatographic measurement techniques: Rapid (advantage for logistics) Non-destructive (a requirement for on-line measurements) Environmentally friendly (no chemicals and harm to environment) Multivariate (robust measurements and possibility of measuring several quality parameters simultaneously) Remote (allow for volumetric measurements and 'through packaging' measurements) The Danish food industry has in recent years shown a steadily increased interest in developing and adapting spectroscopic measurements techniques for monitoring food processes in real time on-line. The advantages of using spectroscopic measurement techniques may be the significant improvements in product and process knowledge, quality and safety and have recently been endorsed by the FDA for use in the pharmaceutical industry as 'Process Analytical Technologies, PAT'. It is therefore almost certain that future food candidates will have close contact with spectral sensors in the food process industry as well as in food legislation bureaus. Through lectures and laboratory exercises, the course will introduce the students to the most widely used spectroscopic techniques spanning a wide range of the electromagnetic spectrum including ultraviolet (UV), visual (VIS), fluorescence, near infrared (NIR), infrared (IR), Raman and nuclear magnetic resonance (NMR) spectroscopy. Course relevance The course is of prime importance to the food candidate education as on-line process monitorering becomes more and more widespread in the advanced segment of the food industry. The course is fundamental for the master education in Food Process Analytical Technology (FPAT) and can with advantage be combined with the course in exploratory data analysis (chemometrics). | |||||||||||||
| Teaching And Learning Methods | |||||||||||||
| The course will be taught in a combination of lectures, theoretical exercises and practical laboratory exercises. The different spectral measurement techniques will be taught through lectures and examples on specific applications in the food industry via selected guest lecturers. The laboratory exercises will be performed in small groups of maximum four persons. Each group of students will be assigned a quantitative sample series from a food system or food relevant compound mixture (f.ex. proteins, fats, carbohydrates or water) to be investigated by spectroscopic methods. The data has to be evaluated with basic chemometrics (PCA, PLS) and presentented in a written group report followed by an oral examination. | |||||||||||||
| Learning Outcome | |||||||||||||
| The main objective of this course is to make the student familiar with the basic concepts and physics of the most abundant non-destructive spectroscopic sensors utilized for on- or at-line process monitoring and quality control in the modern food industry. The course is designed to give the student basic theoretical background and hands-on experience with fluorescence, UV-VIS, NIR, IR, Raman and NMR spectroscopy. The course will emphasize practical use of spectroscopy and discuss problems, pitfalls and tricks of the trade in relation to quantitative use of spectroscopy within the food science area including for example spectroscopic calibration and optimal sample presentation to spectrometer. After completing the course the student should be able to: Knowledge: -Reflect about advantages and disadvantages of spectroscopic measurements -Describe various spectroscopic methods (electron spectroscopy, vibrational spectroscopy and nuclear magnetic resonance) used in the food industry and science -Define how to present a theoretical or practical spectroscopic result -Perform spectroscopic measurements and data analysis (qualitatively and quantitatively) on selected food related problems Skills: -Suggest and apply spectroscopic monitoring equipment and sampling to solve specific food problems -Operate selected spectroscopic equipment which is applied in food experiments -Understand and communicate spectroscopic expert and research litterature to fellow students Competences: -Carry out selected spectroscopic measurements on food or food related samples -Interpret selected spectroscopic data within food related problems -Evaluate spectroscopic data quantitatively with basic chemometrics (PCA and PLS) | |||||||||||||
| Course Litterature | |||||||||||||
| Compendium distributed the first course day | |||||||||||||
| Course Coordinator | |||||||||||||
| Søren Balling Engelsen, se@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 35333205 Nanna Viereck, nav@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 35333502 | |||||||||||||
| Study Board | |||||||||||||
| Study Committee LSN | |||||||||||||
| Course Scope | |||||||||||||
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