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

oral examination


All aids allowed

Description of Examination: Oral examination based on project report

7-point scale, internal examiner
 
Requirement For Attending ExamLab.work and cases has been accomplised
 
Organisation of TeachingLectures, practicals, colloquia, project work
 
Block PlacementBlock 2
Week Structure: B
 
Teaching LanguageEnglish
 
RestrictionsNone
 
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.
 
Learning Outcome
The main objective of the course is to make the students familiar with postharvest technology of plant food products as well as food processing. The course will primarily, but not exclusively concentrate on technologies applicable for use in developing countries. After completing the course the student should be able to:
Knowledge:
-Describe postharvest handling of fruits, vegetables and cereals.
-Describe processing of fruits, vegetables, cereals,meat and dairy products
-Describe important components in fruits, vegetables, cereals, meat and dairy products.
Skills:
-Analyze components in selected foods.
-Make oral presentations of selected food cases.
Competences:
-Cooperate with other students.
-Write a report on the basis of own experiments and scientific litterature.
-Predict/evaluate appropriate food storage solutions given a set of conditions.
 
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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