| Responsible Department | Department of Food Science | ||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||
| Duration | One block | ||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||
| Level of Course | MSc | ||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: Oral examination based on project report 7-point scale, internal examiner | ||||||||||||
| Requirement for Attending Exam | Lab.work and cases has been accomplised | ||||||||||||
| Organisation of Teaching | Lectures, practicals, colloquia, project work | ||||||||||||
| Block Placement | Block 2 Week Structure: B | ||||||||||||
| Language of Instruction | English | ||||||||||||
| Restrictions | None | ||||||||||||
| Course Content | |||||||||||||
| 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 | |||||||||||||
| Line Thorsen, lith@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33326 Lene Jespersen, lj@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 353-33230 | |||||||||||||
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