NFOK15010U Food Ingredients and Structure Design
MSc Programme in Food Science and Technology
MSc Programme in Food Innovation and Health
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, protein, lipid)
Structure characterization (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)
After completing the course the student should be able to:
Outline the variety of structuring food ingredients
Explain basic physico-chemical principles determining ingredient functionality
Interpret how various ingredients can be used to obtain specific structure and quality in a given food system
Describe the methods being used to measure and evaluate ingredient functionality
Make choices in application of ingredients based on scientific principles
Discuss the interplay between various ingredients in a complex food matrix
Evaluate possibilities and limitations of instrumental techniques for characterization of ingredient functionalities
Design test protocols for the evaluation of ingredient functionality
Apply ingredient knowledge in the structure design of foods
Apply relevant analytical methods to evaluate specific aspects of ingredient functionality
See Absalon for a list of course literature.
- Practical exercises
- Theory exercises
- 7,5 ECTS
- Type of assessment
- PortfolioThe 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
- 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
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