Food Ingredients and Structure Design
Course 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:
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Important structuring ingredients in foods (e.g. polysaccharides, protein, lipid)
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Structure characterization (e.g. rheology, microscopy, spectroscopy)
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Influence of processing (e.g. drying, encapsulation, extrusion, freezing)
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Structure properties and stability (e.g. molecular weight, water absorption, oxidation)
MSc Programme in Food Science and Technology
MSc Programme in Food Innovation and Health
After completing the course the student should be able to:
Knowledge
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Outline the variety of structuring food ingredients
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Explain basic physico-chemical principles determining ingredient functionality
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Interpret how various ingredients can be used to obtain specific structure and quality in a given food system
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Describe the methods being used to measure and evaluate ingredient functionality
Skills
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Make choices in application of ingredients based on scientific principles
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Discuss the interplay between various ingredients in a complex food matrix
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Evaluate possibilities and limitations of instrumental techniques for characterization of ingredient functionalities
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Design test protocols for the evaluation of ingredient functionality
Competences
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Apply ingredient knowledge in the structure design of foods
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Apply relevant analytical methods to evaluate specific aspects of ingredient functionality
Lectures, journal clubs, group based case work, laboratory workshops, excursion
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.
- ECTS
- 7,5 ECTS
- Type of assessment
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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 - 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
Criteria for exam assessment
See Learning Outcome
Single subject courses (day)
- Category
- Hours
- Lectures
- 50
- Theory exercises
- 22
- Practical exercises
- 24
- Preparation
- 109
- Exam
- 1
- English
- 206
Kursusinformation
- Language
- English
- Course number
- NFOK15010U
- ECTS
- 7,5 ECTS
- Programme level
- Full Degree Master
- Duration
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1 block
- Schedulegroup
-
C
- Capacity
- 30
- Studyboard
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
Course Coordinator
- Flemming Hofmann Larsen (3-76787c50767f7f743e7b853e747b)
Teacher
Local teachers from FOOD and guest teachers from industry.
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Kursusinformation for indskrevne studerende