| Ansvarligt institut | Institut for Fødevarevidenskab | ||||||||||||
| English Title | Food Texture and Functionality | ||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 2. år | ||||||||||||
| Varighed | En blok | ||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||
| Kursustype | Fælleskursus | ||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Alle hjælpemidler tilladt Beskrivelse af eksamen: Exam consists of evaluation of an individual final report presenting results from the completed group projects and including a discussion relating results to theory. The final report is required to be in the format of a manuscript for an international peer-reviewed scientific journal. 7-trinsskala, intern censur | ||||||||||||
| Forudsætninger for indstilling til eksamen | Completion of a problem based assignment and oral presentations in the seminars held as part of the course. | ||||||||||||
| Rammer for Undervisning | Practical projects, problem based assignment and lectures. | ||||||||||||
| Blokplacering | Block 2 Ugestruktur: C | ||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||
| Anbefalede forudsætninger | The course requires qualifications at least equivalent to a 3rd year B Sc in Food Science with a good knowledge of food chemistry. We also expect students to have routine with laboratory work. | ||||||||||||
| Begrænset deltagerantal | 25 | ||||||||||||
| Kursusindhold | |||||||||||||
| The following core subject matter will be dealt with in form of lectures: Food rheology: Basic concepts, equipment, viscometry of Newtonian and Non-Newtonian fluids, small amplitude oscillatory measurements. Large deformation measurements of texture: Basic concepts, equipment, uniaxial compression and extension, design of imitative experiments The role of water in food texture and functionality. Interfacial properties (emulsion properties and foaming): Basic concepts and definitions, foam structure and stability, measurement of interfacial properties and foaming, relation between interfacial properties and foaming behaviour, factors of importance to foam stability, physical properties of emulsions, emulsifier functionality and applications. Gelation of food ingredients: Definitions and examples of gel types, formation of gels, characterization of gelation and gel properties, syneresis. Food microstructure: Microscopy techniques (optical methods including confocal microscopy, scanning and transmission electron microscopy, atomic force microscopy), basic image analysis, the relation between microstructure and textural measurements. The relation between measurements of functionality and sensory perception. Application and functionality of specific ingredients: Natural and modified starches Vegetable proteins Polysaccharide ingredients | |||||||||||||
| Undervisningsform | |||||||||||||
| The course will be designed around practical projects, which the students will complete in small groups. The projects will be planned in order to comprehend practical experience with a number of methods for evaluating functionality and efficacy of ingredients. In addition, lectures will be used to provide an overview of the subject matter, with a substantial input from industry. The course is a collaboration between several groups (Dairy Technology, Food Chemistry, Quality and Technology, Meat Science) at the Dept. of Food Science. This provides the students with opportunities for projects dealing with a broad range of food products and raw materials. | |||||||||||||
| Målbeskrivelse | |||||||||||||
| The aim of the course is to give students an understanding of the complex interplay between chemical composition, functionality, microstructure and sensory perception in order to evaluate the functional properties of a given foodstuff. After completing the course the student should be able to: Knowledge: - Sum up how various ingredients are used to secure specific functionality in a given food system and how ingredients and food components affect food texture and quality. - Sum up factors influencing the interplay between chemical composition, functionality, microstructure and sensory perception. - Reflect on how basic physical-chemical principles determine food and ingredient functionality. - Reflect on the ethical problems connected with the use of functional ingredients in food. Skills: - Apply empirical and fundamental rheological tests to food systems - Design test protocols for the evaluation of food functionality and ingredient efficacy using the most common methods applicable - Structure a report in the format of a scientific paper and handle the literature in a correct manner - Design novel instrumental tests suited to analyse a given functional property Competences: - Work independently - Work effectively in a transnational group with a common project - Transfer the principles of how novel methods are developed and applied to evaluate specific aspects of food functionality and how data can be treated and interpreted to other areas of food reseacrh and development. | |||||||||||||
| Litteraturhenvisninger | |||||||||||||
| A collection of papers relevant to the core subject matter will be available at the start of the course. | |||||||||||||
| Kursusansvarlig | |||||||||||||
| Richard Ipsen, ri@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 353-33225 | |||||||||||||
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| Studienævn LSN | |||||||||||||
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