| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||||||
| English Title | Physical and Chemical Changes of Food Quality | ||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||||
| Varighed | En blok | ||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||
| Eksamen | Sluteksamen 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 eksamen | Participation in group oriented project work, finalised with written report. | ||||||||||||||
| Rammer for Undervisning | Lectures, theoretical exercises, and practical experimental projects. | ||||||||||||||
| Blokplacering | Block 1 Ugestruktur: A | ||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||
| Anbefalede forudsætninger | 270007 Food chemistry or comparable qualifications within chemistry, physics, and biochemistry. | ||||||||||||||
| Begrænset deltagerantal | 32 | ||||||||||||||
| 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 | |||||||||||||||
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