NFOK15010U Food Ingredients and Structure Design
MSc. Programme in Food Science and Technology
The following core subjects will be dealt with:
- Important structure agents (e.g. polysaccharides, protein, lipid)
- Structure measurement (e.g. rheology, microscopy, spectroscopy)
- Influence of processing (e.g. drying, encapsulation, extrusion, freezing)
- Structure properties and stability (e.g. molecular weight, water absorption, oxidation)
The course will cover raw material, processing, structure and stability with a focus on novel and innovative applications. Within every focus area lectures will be given as well as theoretical and practical exercises including journal clubs. At the end of the course the students will present their work at a seminar.
After completing the course the student should:
Knowledge
- understand basic physical-chemical principles determine food and ingredient functionality
- understand the principles and methods being used to measure and interpret food functionality
- describe 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
Skills
- Design test protocols for the evaluation of food functionality and ingredient efficacy using the most commonly used methods
- Evaluate possibilities and limitations of instrumental techniques for characterisation of food functionality
- Describe new products in the field of ingredients
- Develop/optimize analytical protocols for a specific purpose
- Describe potential value and impact on suggested solutions
Competences
- Make scientifically based choices in application of ingredients
- Apply relevant analytical methods and apply these to evaluate specific aspects of food functionality
- Design and conduct experiments to assess structural and functional characteristics, and interpret the results
See Absalon for specific course literature.
- Category
- Hours
- Exam
- 4
- Lectures
- 51
- Practical exercises
- 25
- Preparation
- 106
- Theory exercises
- 20
- Total
- 206
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Written examination, 4 hours under invigilation---
- Exam registration requirements
Oral presentations in the seminars held as part of the course. All students have to participate actively in presentation and discussion of theoretical and practical exercises as well as paper clubs.
- Aid
- All aids allowed
NB: If the exam is held at the ITX, the ITX will provide you a computer. Private computer, tablet or mobile phone CANNOT be brought along to the exam. Books and notes should be brought on paper or saved on a USB key.
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
More than one internal examiner
- Re-exam
Requirements to be fulfilled as described above: Oral presentation held as part of the course.
If the above is not fulfilled, there will be held a seminar, where the student can present a given theoretical/practical exercise or paper.
4 hours written exam. If less than 10 students signed up the exam will be changed to oral.
Criteria for exam assesment
Cf. Learning Outcome.
Course information
- Language
- English
- Course code
- NFOK15010U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 4
- Schedule
- C
- Course capacity
- 25
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Flemming Hofmann Larsen (3-6c6e72466c75756a34717b346a71)
- Mette Holse (4-746f7673476d76766b35727c356b72)
Lecturers
Local teachers from FOOD and guest teachers from industry.