| Responsible Department | Department of Food Science | ||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||
| Duration | One block | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Level of Course | Joint BSc and MSc | ||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: 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-point scale, internal examiner | ||||||||||||||
| Requirement for Attending Exam | Participation in group oriented project work, finalised with written report. | ||||||||||||||
| Organisation of Teaching | Lectures, theoretical exercises, and practical experimental projects. | ||||||||||||||
| Block Placement | Block 1 Week Structure: A | ||||||||||||||
| Language of Instruction | English | ||||||||||||||
| Optional Prerequisites | 270007 Food chemistry or comparable qualifications within chemistry, physics, and biochemistry. | ||||||||||||||
| Restrictions | 32 | ||||||||||||||
| Course Content | |||||||||||||||
| 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. | |||||||||||||||
| Teaching and learning Methods | |||||||||||||||
| 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 | |||||||||||||||
| Learning Outcome | |||||||||||||||
| 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. | |||||||||||||||
| Course Literature | |||||||||||||||
| Collection of reviews, book chapters, and original scientific literature. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Mogens Larsen Andersen, mola@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33262 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Work Load | |||||||||||||||
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