| Inst. for Fødevarevidenskab | |||||||||||||||||
| Tidligst mulig placering | 7 til 9 | ||||||||||||||||
| Varighed | 1 semester | ||||||||||||||||
| Pointværdi | 9 (ECTS) | ||||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||||
| Eksamen | mundtlig eksamen uden hjælpemidler Beskrivelse af eksamen: 13-skala, intern censur Beskrivelse af eksamen: Eksamensdatoer: | ||||||||||||||||
| Rammer for undervisning | Lectures: 1 course module per week for 14 weeks Seminars: 8. The seminars will be intergrated in the teoretical practices. Practicals -theoretical: 4 hours weekly for 14 weeks. | ||||||||||||||||
| Blokplacering | E2, fall | ||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||
| Kursets målsætning | |||||||||||||||||
| The course will make the students familiar with fermentation as a key method of food processing in devolping countries. For selected tropical food chains the course will focus on sustainable food processing, food quality, -safety and -security. Aspects of microbial biotechnology, functional properties of food and nutrition will be intergrated in the course. Links to present trends in biotechnology and development of functional food in industrialised countries will be established. | |||||||||||||||||
| Kursusindhold | |||||||||||||||||
| Indigenous fermented food are not only important as sustainable sources of food in development countries they also represent a significant value addition to tropical food products. This in particular can benifit the developing countries, including smallholders, if improvements can be obtained to meet food safety and quality standards of competing imported and other locally produced non- traditional foodds e.i. foods based upon imported raw materials. | |||||||||||||||||
| Undervisningsform | |||||||||||||||||
| The course inclues lectures, practicals-theoretical, seminars an excursion and a project report. The project report will be bases upon a subject from the course textbook to be analysed against recent scientific publications. | |||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||
| Keith H. Steinkraus, "Indigenous Fermented Foods" Marcel Dekker Inc. 1995 | |||||||||||||||||
| Kursusansvarlig | |||||||||||||||||
| Mogens Jakobsen, moj@life.ku.dk, Institut for Fødevarevidenskab/Fødevaremikrobiologi, Tlf: 35333216 | |||||||||||||||||
| Studienævn | |||||||||||||||||
| Studienævn NSN | |||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||
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