NFOK18001U Meal Systems and Technologies (Offered for the last time in the academic year 2019-20)

Volume 2019/2020
Education

MSc Programme in Integrated Food Studies

Content

Governments and local authorities have an important role and responsibility in ensuring food and meals for a wide range of people. These include the elderly people in care homes, ensuring ‘healthy’ eating opportunities for children in schools and kindergartens, meeting the nutritional needs of hospital patients, to meals for prisoners or the armed forces and often the workforce employed in government service.

Public meals in this respect are a highly complex and diverse food system with many technical as well as political challenges.

This course will concentrate on the public meals systems and introducing aspects of the role of technology in public meals systems such as the processing, the importance of food quality, food safety and risk management as well as how technology shapes public meals systems and presents opportunities and barriers to system change. In addition, as part of the course students will be introduced to how to working in a kitchen-lab.

A common theme running throughout the module lessons will be the public health nutrition approach to food-related issues. This means the application of a logic sequence to be followed for identifying problems and solving them using public meals to meet nutrition and health objectives. For this approach the students will be introduced to descriptive statistics.

Learning Outcome

After completion of the course it is expected that the student has achieved the following qualifications:

Knowledge and understanding

  • Should demonstrate knowledge and understanding of the history and development of public food systems.
  • Should have knowledge of the approach to public meals from a public health nutrition perspective.
  • Should have knowledge about how public food supply chains are organised and work as a ‘food system’, including food preservation methods, good manufacturing practices, and hazard analysis and food hygiene.
  • Should be able to demonstrate knowledge about how technical issues relate to public food systems.
  • Should demonstrate knowledge and comprehension on how sustainability and nutrition concerns are impacting public food systems.
  • Should know basic descriptive statistics.

 

Skills

  • Should be able assess the different public food systems from an integrated PHN approach.
  • Should be able to use the Gastro-lab facilities.
  • Should be able to work on a multi-disciplinary problem within public meals to address a specific challenge in concrete public food systems

 

Competences

  • Should be able to integrate the public health nutrition aspects to the public meals systems.
  • Should demonstrate the ability to analyse critically a specific public food system and technologies.
  • Should be able to contribute critically to the design of public food systems including technological design of production, serving and catering.
Literature

See Absalon for a list of course litterature.

Academic qualifications equivalent to a BSc degree is recommended.
Teaching comprises a combination of lectures, exercises, experimental work and working on a group assignment.
  • Category
  • Hours
  • Exam
  • 0,5
  • Guidance
  • 12
  • Laboratory
  • 7
  • Lectures
  • 26
  • Preparation
  • 57
  • Project work
  • 28
  • Seminar
  • 7
  • Total
  • 137,5
Written
Oral
Individual
Collective
Continuous feedback during the course of the semester
Feedback by final exam (In addition to the grade)
Credit
5 ECTS
Type of assessment
Oral examination, 15 minutes
Individual oral examination in the group assignment (without preparation time)
Exam registration requirements

Preparation of a group assignment

Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
No external censorship
Several internal examiners.
Re-exam

Similar to ordinary exam.

Criteria for exam assesment

See Learning Outcome.