NFOK15010U Food Ingredients and Structure Design

Volume 2016/2017
Education

MSc. Programme in Food Science and Technology

Content

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.

Learning Outcome

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.

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.
Lectures, theoretical and practical exercises.
  • Category
  • Hours
  • Exam
  • 4
  • Lectures
  • 51
  • Practical exercises
  • 25
  • Preparation
  • 106
  • Theory exercises
  • 20
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
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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.