NFOK14022U Food Texture and Functionality
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
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.
- Category
- Hours
- Exam
- 25
- Guidance
- 20
- Lectures
- 40
- Preparation
- 81
- Project work
- 40
- Total
- 206
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Written assignmentExam 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
Course information
- Language
- English
- Course code
- NFOK14022U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 2
- Schedule
- C (Mon 13-17 + Wednes 8-17)
- Course capacity
- Max. 25
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Richard Ipsen (2-756c4369727267316e7831676e)