270042 Food Quality and Processing Technologies

Details
Department of Food Science
Earliest Possible YearMSc. 1 year to MSc. 2 year
DurationOne block
 
Credits7.5 (ECTS)
Course LevelMSc
 
ExaminationFinal Examination

written examination and oral examination


All aids allowed

Description of Examination: Evaluation of project report and oral defence.

Weight: Written report: 80% Oral defence: 20%



13-point scale, internal examiner
 
Organisation of TeachingLectures, practicals, colloquia, project work
 
Block PlacementBlock 2
Week Structure: B
 
Teaching LanguageEnglish
 
Areas of Competence the Course Will Address
Competences obtained within applied science:
Understand the principles of postharvest handling and technology. Understand the principles of processing products from plants and animals.
 
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 project reports based on the practicals and scientific literature.
 
Course Coordinator
Leif Poll, lep@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35333240
 
Study Board
Study Committee NSN
 
Course Scope
lectures30
practicals50
Colloquia30
project work96

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