NFOK14022U Food Texture and Functionality

Volume 2014/2015
Education
MSc Programme in Food Science and Technology
Content

 

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

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

 

Learning Outcome

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.

Papers relevant to the core subject matter will be made available to students at the start of the course.

The course requires qualifications at least equivalent to a 3rd year BSc in Food Science with a good knowledge of food chemistry. We also expect students to have practical experience with laboratory work.
The course is be designed around practical projects, which the students complete in small groups. The projects are planned in order to gain practical experience with a number of methods for evaluating functionality and efficacy of ingredients. In addition, a series of lectures provide an overview of the subject matter, with substantial input from industry. The course is a collaboration between several sections at the Dept. of Food Science. This provides opportunities for projects dealing with a broad range of food products and raw materials.
A number of lectures will be given by external lecturers from industry.
  • Category
  • Hours
  • Exam
  • 25
  • Guidance
  • 20
  • Lectures
  • 40
  • Preparation
  • 81
  • Project work
  • 40
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Written assignment
Exam consists 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
Exam registration requirements
Completion of a problem based assignment and oral presentations in the seminars held as part of the course
Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
More than one internal examiner
Criteria for exam assesment

Fullfilment of the learning outcomes