| Department of Food Science | |||||||||||||||
| Earliest Possible Year | 7 to 9 | ||||||||||||||
| Duration | 1 semester | ||||||||||||||
| Credits | 9 (ECTS) | ||||||||||||||
| Course Level | MSc | ||||||||||||||
| Examination | practical-written examination No aid allowed Description of Examination: 13-point scale, internal examiner Description of Examination: | ||||||||||||||
| Organisation of Teaching | Lectures: 1 course modul per week Seminars: 1 per week Practicals: 4 hours per week | ||||||||||||||
| Block Placement | E4, fall Efter aftale | ||||||||||||||
| Teaching Language | English may be conducted in Danish/Swedish | ||||||||||||||
| Course Objectives | |||||||||||||||
| The course will make the students familiar with posthavest technology of plant food products as well as food processing. The course will primarily, but not exclusively concentrate on technologies applicable for use in develeping countries. | |||||||||||||||
| Course Contents | |||||||||||||||
| It is important to understand and improve the traditional technology of postharvest handling and food processing in developing countries and to introduce more advanced technologies. Food spoilage in developing countries is a problem, the course will give the students an understanding on prevention food spoilage.The post harvest part will focus on storage of cereals, fruits and vegetables including starch rich tubers. Cooling and controlled atmosphere are important technologies. In addition the course include quality changes during storage of dairy and meat products. In the processing part of the course will focus on unit operations like blaching, solar drying, heat preservation, salting and fermentations. Quality changes during processing and storage e.g. vitamin losses will also be covered. Packaging materials and packaging methods used for fresh and processed products are also important subjects in this course. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| The course will include lectures, practicals, seminars and projects reports based on the practicals and scientific literature. | |||||||||||||||
| Course Litterature | |||||||||||||||
| Compendium | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Leif Poll, lep@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333240 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee NSN | |||||||||||||||
| Course Scope | |||||||||||||||
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