Food Ingredients and Structure Design

Course 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.

Education

MSc. Programme in Food Science and Technology

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

 

Lectures, theoretical and practical exercises.

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.

ECTS
7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
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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
Criteria for exam assessment

Cf. Learning Outcome.

Single subject courses (day)

  • Category
  • Hours
  • Lectures
  • 51
  • Theory exercises
  • 20
  • Practical exercises
  • 25
  • Preparation
  • 106
  • Exam
  • 4
  • English
  • 206