270025 Physical and Chemical Changes of Food Quality

Detaljer
Ansvarligt institutInstitut for Fødevarevidenskab

English TitlePhysical and Chemical Changes of Food Quality
Tidligst mulig placeringBachelor 3. år til Kandidat 2. år
VarighedEn blok
 
Pointværdi7.5 (ECTS)
 
KursustypeFælleskursus
 
EksamenSluteksamen

mundtlig eksamen


Alle hjælpemidler tilladt

Beskrivelse af eksamen: Individual oral examination where the starting point is the project report. The oral test examines the theoretical knowledge, and the knowledge of experimental skills and methods.

7-trinsskala, intern censur
 
Forudsætninger for indstilling til eksamenParticipation in group oriented project work, finalised with written report.
 
Rammer for UndervisningLectures, theoretical exercises, and practical experimental projects.
 
BlokplaceringBlock 1
Ugestruktur: A
 
UndervisningssprogEngelsk
 
Anbefalede forudsætninger270007 Fødevarekemi
Food chemistry or comparable qualifications within chemistry, physics, and biochemistry.
 
Begrænset deltagerantal32
 
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
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.

Knowledge
Identify and describe the chemical and physical mechanisms of common physical and chemical deteriorative processes in food.
Describe commonly applied methods for preventing physical and chemical deteriorative processes in food.

Skills
Apply concepts from chemistry, kinetics and thermodynamics to describe food stability quantitatively.
Apply selected analytical methods that are relevant for describing physical and chemical food stability.
Reading and using original scientific literature.
Present orally and in writing physical and chemical phenomena that are associated with changes of food quality

Competences
Evaluate and predict the physical and chemical quality of foods based on experimental data and scientific literature.

 
Litteraturhenvisninger
Collection of reviews, book chapters, and original scientific literature.
 
Kursusansvarlig
Mogens Larsen Andersen, mola@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekemi, Tlf: 353-33262
 
Studienævn
Studienævn LSN
 
Kursusbeskrivelsesomfang
forelæsninger26
teoretiske øvelser20
praktiske øvelser50
eksamen10
forberedelse100

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