| Department of Food Science
90 % Department of Agricultural Sciences 10 % | |||
| Earliest Possible Year | |||
| Duration | 1 semester | ||
| Credits | 15 (ECTS) | ||
| Course Level | Joint BSc and MSc | ||
| Examination | evaluation of project report Aid allowed Description of Examination: 13-point scale, internal examiner Description of Examination: | ||
| Organisation of Teaching | Fall (1/9-04 - 29/10-04) | ||
| Block Placement | E1, fall | ||
| Teaching Language | English may be conducted in Danish/Swedish | ||
| Course Objectives | |||
| The course will give a fundamental understanding of postharvest physiology, handling and technology. Further, the aim of the course is to give basic knowledge about structure, physiology and biochemistry of horticultural produce in relation to postharvest handling and storage. The importance of preharvest factors and genetic material, as well as environmental conditions and handling at distribution and storage for quality and shelflife of horticultural produce is discussed. | |||
| Course Contents | |||
| Postharvest physiology, postharvest technology, handling and transportation, storage, postharvest physiological disorders, maturation and maturity indices, different use of ornamentals, evaluation of quality, food safety, nutrition and bioactive substances, Functional foods, processing and product utilisation, introduction to chemicals obtained from plants/horticultural products, medical plants, GMO (genetically modified organisms) The course will be divided in one part with compulsory subjects, and one part with different elective topics. The course is structured as follows: · Introductory part of core curriculum (compulsory subjects, approx. three weeks) · Introduction to special subjects (compulsory subjects, one week) · Study in one of a number of groups on a special (elective) subject (approximately 5 weeks). During this period one-day seminars between all special subject groups are taking place. · Evaluation seminars for each of the groups and a written examination (approx. one week) The course will give an overview of the uses, and restrictions to uses, for different horticultural products: the ornamentals, the fresh editable products as well as the processed products and other products originating from horticultural produce. The course should give basic knowledge of the importance of horticultural produce for human nutrition and give fundamental knowledge of food safety. | |||
| Teaching And Learning Methods | |||
| The course will be structured as lectures, discussions, exercises and a major group project. The flow in the course is from overviews to more theoretical ideas and theories, and from learning through lectures to independent learning through PBL/project work. Elective subjects: 1. Nutrition and bioactive substances, Functional foods 2. Further postharvest handling and technology, especially concerning ornamentals 3. Further postharvest handling and technology, especially concerning fruit and vegetables 4. Processing and product utilisation, GMO 5. Medicinal and aromatic plants and products. | |||
| Course Litterature | |||
| To be decided | |||
| Course Coordinator | |||
| Marie Olsson, Marie.Olsson@vv.slu.se, Department of Agricultural Sciences/DSH guests, Phone: 3528 Leif Poll, lep@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333240 | |||
| Study Board | |||
| Study Committee DSH | |||
| Course Scope | |||
| |||