| Responsible Department | Department of Food Science
60 % Faculty of Agricultural Sciences (Foulum), Århus University 20 % DTU Aqua, DTU 20 % |
| Research School | FOOD Denmark |
| Course Dates | The course is held biannually. Next time is June 2011. Part 1 is one week during June and Part 2 is one week during June - December |
| Course Abstract | Foods are unstable and food quality depends on the chemical and physical processes which proceed inside foods. This course will give an introduction to the advanced knowledge about chemical reactions food undergo and how these affect the stability and quality. A molecular basis for the chemical processes affecting the quality/stability will be in focus, and disciplines in this area, like reaction kinetics, will be introduced. |
| Course Registration | Secretary Lisbet Christensen, Food Chemistry, IFV. +45 3533 3238, LSM@LIFE.KU.DK |
| Deadline for Registration | May 2011 |
| Credits | 4 (ECTS) |
| Level of Course | PhD course |
| Organisation of Teaching | Part 1 is a one week intensive course at LIFE and DTU. Part 2 is an individual report made at the students home university. |
| Language of Instruction | English |
| Course Content | |
| -A general introduction to the chemistry of foods -Advanced kinetics -Chemical reactions affecting the quality of foods, such as protein oxidation, lipid oxidation, and Maillard reactions -Polyunsaturated fatty acids, their stability in complex foods, and the improvement in stability by antioxidants -The influence of protein oxidation on food quality -Detection of protein oxidation by advanced methods. | |
| Teaching and learning Methods | |
| Part 1: A one-week intensive course with lectures, theoretical exercises, and presentations of group work Part 2: An individual written report. | |
| Learning Outcome | |
| Participants will obtain knowledge about chemical stability phenomena in foods, and the underlying chemistry. Participants should be able to discuss potential stability problems based on knowledge about the composition, processing and storage conditions of a given food system. | |
| Course Material | |
| Reviews, book chapters and original scientific litterature | |
| Course Coordinator | |
| Mogens Larsen Andersen, mola@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33262 | |
| Type of Evaluation | |
| Evaluation of written individual report | |