NFOK15010U  Food Ingredients and Structure Design

Volume 2018/2019
Education

MSc Programme in Food Science and Technology
MSc Programme in Food Innovation and Health

Content

The course will focus on food ingredient functionality and innovative applications. Subjects as the influence of ingredients on food structure and quality as well as food processing and analysis will be covered. The course is based on lectures, theoretical exercises, journal clubs, and laboratory workshops. The participants will be given multiple assignments which will be collected into a portfolio (exam). As part of the curriculum the participants will visit an ingredients company.

The following core subjects will be covered:

  • Important structuring ingredients in foods (e.g. polysaccharides, proteins, lipids) and their structural characteristics

  • Structural and functional characterization (e.g. rheology and spectroscopy)

  • Influence of processing on structural and functional properties

Learning Outcome

After completing the course the student should have acquired the following:

Knowledge

  • About the most common food ingredients used for modification of macromolecular food structure

  • About basic physico-chemical principles for determination of ingredient characteristics

  • About how food ingredients can be used to promote specific structural and functional characteristics in a food system

  • About the principles of the analytical methods used to evaluate ingredient structure and functionality

 

Skills

  • Be able to select appropriate ingredients for a specific application based on scientific principles

  • Be able to discuss the interactions between different ingredients in a food matrix

  • Be able to select appropriate instrumental techniques for characterization of ingredients

  • Be able to design test protocols for the evaluation of ingredient functionality in a food system

 

Competences

  • be able to make a rational choice of ingredient(s) based on analytical evaluation of the performance of the ingredient(s) in a specific food system.

 

See Absalon for a list of course literature.

The course requires qualifications at least equivalent to a 3rd year BSc in Food Science with a good knowledge of food chemistry.
Lectures, journal clubs, group based case work, laboratory workshops, excursion
Oral
Individual
Collective
Continuous feedback during the course of the semester
Credit
7,5 ECTS
Type of assessment
Portfolio
The portfolio exam contains three parts each accounting for 1/3 of the final grade. All three parts must be passed.

1) Case assignment (group, oral presentation), during course
2) Essay assignment (individual, written), during course
3) Multiple choice test (individual, written), 1 hour, exam week
Aid
Only certain aids allowed

Multiple choice test: no aids.

Essay and case assignments: all aids.

Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners
Re-exam

Same as ordinary exam.

Missing or not passed parts (part one and/or two) of the portfolio exam must be handed in two weeks before the third part (multiple choice) re-examination.

Criteria for exam assesment

See Learning Outcome

  • Category
  • Hours
  • Lectures
  • 50
  • Theory exercises
  • 22
  • Practical exercises
  • 24
  • Preparation
  • 109
  • Exam
  • 1
  • Total
  • 206