| Department of Food Science | |||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||||
| Duration | Two blocks | ||||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||||
| Course Level | MSc | ||||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: The students will work in groups and hand in a written report in due time before the oral examination. At the individual oral examination the students will be examined in the report as well as the examination requirements. Weight: Oral examination: 100 % 7-point scale, external examiner | ||||||||||||||||
| Requirement For Attending Exam | Participation in group project work as well as approval of report | ||||||||||||||||
| Organisation of Teaching | Lectures, seminars and projects | ||||||||||||||||
| Block Placement | Block 3 Week Structure: A Block 4 | ||||||||||||||||
| Teaching Language | English | ||||||||||||||||
| Optional Prerequisites | 270002 Advanced Chemometrics with MATLAB 270028 Quantitative Food Spectroscopy 270059 | ||||||||||||||||
| Restrictions | 50 | ||||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||||
| Competences within applied science: The student will understand the process of solving real-world PAT problems by collaborating with industries and by seeking problem-specific resources at uiniversities and industry. The student will learn to define a process related problem, point out possible solutions, choose a suitable possible solution and investigate the feasibility of this. The student will acquire knowledge on quality control, on-line measurements, applied chemometrics, process control and validation. During the project, the students will learn to handle the following aspects in an industrial environment . Problem definition . Process description . Experimental design . Sampling issues incl. design of sampling . Measurement technology . Validation . Reference measurements . On-line analysis . Calibration and model building . Calibration transfer . Calibration maintenance . Process control | |||||||||||||||||
| Course Objectives | |||||||||||||||||
| To learn scientific approaches to solving complex real-world PAT problems. The theme course will show the student how the individual competences (process understanding, chemometrics and statistics, GxP, sensors) are brought into providing a solution when combined with real-world constraints and goals in an industrial setting. | |||||||||||||||||
| Course Contents | |||||||||||||||||
| Apart from learning scientific approaches to solving real-world problems, the student will learn to appreciate the more basic but important problems appearing when dealing with projects in industry. E.g. issues such as inadequate measures of quality, non-identified critical points, and poor sampling strategies. Depending on the specific problem dealt with, the thematic course will incorporate several of the aspects mentioned below: . Problem definition . Process description . Experimental design . Sampling issues incl. design of sampling . Measurement technology . Validation . Reference measurements . On-line analysis . Calibration and model building . Calibration transfer . Calibration maintenance . Process control The above items are taught through self-study, tutoring and lectures. The course also includes mandatory common aspects that are taught in lessons and used in the practical part of the project. These common aspects are determination of critical control points and GxP including an understanding of the legislative and regulatory framework in industry. | |||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||
| The course includes one weekly module with lectures and seminars. The seminars will include theoretical problems that the students are to investigate through scientific literature and are to present implications of for their current project. The projects will deal with different aspects of the course subject. The project work will be carried out in groups of 3-4 students and will include literature studies and experimental work preferably with an industrial partner. The project work will result in a report that is presented orally at a seminar at the end of the course. | |||||||||||||||||
| Learning Outcome | |||||||||||||||||
| Stipulated in "Areas of Competence the Course Will Address" | |||||||||||||||||
| Course Litterature | |||||||||||||||||
| Scientific papers and chapters from relevant books. | |||||||||||||||||
| Course Coordinator | |||||||||||||||||
| Rasmus Bro, rb@life.ku.dk, Department of Food Science/Quality and Technology, Phone: 35333296 | |||||||||||||||||
| Study Board | |||||||||||||||||
| Study Committee LSN | |||||||||||||||||
| Course Scope | |||||||||||||||||
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