| Inst. for Fødevarevidenskab | |||||||||||||||
| Tidligst mulig placering | Bachelor 2. år til Kandidat 2. år | ||||||||||||||
| Varighed | En blok | ||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Skriftlig auditorieeksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: Written test (2 hours, all aids allowed) combined with evaluation of project report. The written test examines the theoretical knowledge, which the student has acquired during the course, while the acquired knowledge of practical skills and methods are evaluated based on the project report and the experimental work. Vægtning: The written test and the evaluation of the project report contribute equally to the calculation of the final grades 7-trinsskala, intern censur | ||||||||||||||
| Rammer for undervisning | Lectures and theoretical practicals. Is not offered in 2007/2008 but in year 2008/200 Year 2008 block 1 | ||||||||||||||
| Blokplacering | Block 1 Ugestruktur: Outside schedule, 2008 | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Begrænset deltagerantal | None | ||||||||||||||
| Kompetenceområder | |||||||||||||||
| Competences within basic science: Understand concepts of kinetics and thermodynamics in relation to food stability. Knowledge of the major physical and chemical food deteriorative processes. Competences obtained within applied science: Knowledge and skills of using relevant analytical techniques. Make judgement of physical and chemical quality of foods based on own experimental results and scientific literature. | |||||||||||||||
| Kursets målsætning | |||||||||||||||
| Students will acquire a general theoretical understanding of the chemical and physical changes that occur at a molecular level in foods and which affect the quality of foods. The students will also obtain theoretical knowledge and practical experience with relevant analytical methods. Techniques that are used to preserve the quality of foods will be covered based on the endogenous physical and chemical properties of foods. | |||||||||||||||
| Kursusindhold | |||||||||||||||
| Thermodynamic stability of foods (phase equilibria, chemical equilibria). Kinetic description of changes in foods with special attention to studies of stability and quality changes. Specific physical and chemical processes (lipid and protein oxidation, Maillard reactions, crystallizations, collapses, migration of water). Control of physical and chemical changes in foods (freezing, antioxidants and prooxidants, packaging). The use of chemical and physical principles for the description of changes in foods will throughout the course be illustrated by real examples. Theoretical and practical experience with several experimental methods for characterization and studying the physical and chemical stability of foods. | |||||||||||||||
| Undervisningsform | |||||||||||||||
| Lectures, where a general theoretical overview of the subject is presented. Theoretical exercises that elaborate and illustrate the theoretical knowledge by using e. g. specific real world examples. Practical laboratory experience with chemical and physical analytical methods that are used for studying the stability of foods are obtained through a coherent practical project | |||||||||||||||
| Målbeskrivelse | |||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||
| Litteraturhenvisninger | |||||||||||||||
| Collection of reviews, book chapters, and original scientific literature. | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Mogens Larsen Andersen, mola@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekemi, Tlf: 35333262 Jens Risbo, jri@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekemi, Tlf: 35333224 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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