| Institut for Fødevarevidenskab | |||||||||||||||||||
| English title | Thematic Course: Aroma and Instrumental Quality Analysis of Processed Plant Foods | ||||||||||||||||||
| 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, ekstern 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 - NOT OFFERED 2009/2010 270006 Exploratory Data Analysis / Chemometrics | ||||||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||||||
| 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 | |||||||||||||||||||
| The objective of the course is to give the students knowledge about aroma analysis and other instrumental quality analysis techniques relevant for processed plant foods, confectionary and beverages. After completing the course the student should be able to: Knowledge: - Describe the chemical and biochemical processes which are important during processing from raw material to the final product. - understand the principles and methods being used to measure and interpret different aspects of a product's quality. Skills: - Apply their knowledge of processing and quality assesment of plant food products, confectionary and beverages to a concrete food quality problem. - Select a proper method of analysis of a given food - Evaluate possibilities and limitations of instrumental techniques for plant food quality analysis and their relation to sensory quality through multivariate statistics. Competences: - Cooperate with fellow students about the carrying out and reporting of laboratory experiments - Reflect on the relevance of different aspects of food quality in different situations. | |||||||||||||||||||
| 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 Solvej Hansen, aah@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekvalitet og - Teknologi, Tlf: 35333241 | |||||||||||||||||||
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