Plants for Foods 1 – Composition and Biochemistry
Course content
This course focuses on the structure, composition and biochemistry of plants that are utilised for foods. The first part of the course will deal with plant anatomy, composition and plant growth (photosynthesis, allocation and storage), and the second part will focus on specific plant constituents (protein, starch, oil, fibers, small molecule metabolites) with a focus on storage organs (seeds, fruites and other edible parts). Alternative sources of ingredients from algae, fungi and bacteria will also be covered.
A subsequent course called Plants for Foods 2 will focus more on post harvest processing and functionality of specific ingredients
Tentative Modules
- The anatomy of plants.
- Plant growth, development including germination.
- Composition of storage organs (seeds, fruites and other edible parts).
- Small molecule metabolites (antinutrients and antioxidants).
- Complex carbohydrates including starch and cell walls.
- Alternative sources of protein and oils including precision fermentation.
MSc Programme in Food Science and Technology
The primary outcome will be a sound knowledge of the
biochemistry behind plant growth, development of seeds and
fruits as well as a knowledge of the composition of plant
parts, from individual cells to whole organs. A secondary out some
is knowledge on alternative sources of food relevant ingredients.
Knowledge
• Demonstrate an ability to apply cell
biology understanding to properties and processes in
plants for foods.
• Describe biochemical pathways, and the basic
chemical structures, leading to important components of plants for
foods
• Describe biochemical composition of
plant seeds, fruits and other edible parts.
• Overview of alternative sources of
rawmaterials for food.
Skills
• Perform simple lab-scale experiments using
extraction and separation of seed constituents, explore seed
germination and use of hydrolytic enzymes.
Competences
• Work independently and use scientific
literature.
• Be theoretically prepared and qualified for the
subsequent course Plants for foods 2 - Processing and
functionality.
The core teaching is comprised of lectures delivered by a wide range of speakers, including invited international guest lecturers. These are supplemented by journal clubs and practicals in the form of demonstrations and tastings.
Primary scientific papers and reviews will accompany all lectures, demonstrations and exercises. These papers define the curriculum and are thus exam relevant.
It is essential for the ability to follow the course to have some knowledge on bachelor level in cell biology, biochemistry, organic chemistry, molecular biology, genetics and microbiology .
The course has several weeks of co-teaching with the course NPLK19005U Fundamentals of Beer Brewing and Wine Making - Biochemistry, Organisms and Omics Techniques.
Students hand in micro-project reports (group-wise) either theoretical or laboratory-based. Feed-back is provided for each micro-project so that general issues are handled orally in plenum while group-specific issues are dealt with in writing to each group.
- ECTS
- 7,5 ECTS
- Type of assessment
-
Oral examination, 25 minutes
- Type of assessment details
- Individual oral exam (no preparation). The exam tests the
student’s ability to engage in a scientific discussion.
The exam comprises questions inspired by the lectures and based on the curriculum papers, typically with a focus on methods and data interpretation. - Examination prerequisites
-
Participants will do groupwise micro-projects. It is a requirement that the project reports have been submitted and approved.
- Aid
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- No external censorship
Several internal examiners
- Re-exam
-
Same as ordinary.
If the requirements are not met the reports have to be handed in individually 3 weeks before re-exam and must be approved.
Criteria for exam assessment
See learning outcome.
Single subject courses (day)
- Category
- Hours
- Lectures
- 50
- Preparation
- 125
- Theory exercises
- 21
- Practical exercises
- 9
- Exam
- 1
- English
- 206
Kursusinformation
- Language
- English
- Course number
- NFOK25000U
- ECTS
- 7,5 ECTS
- Programme level
- Full Degree Master
- Duration
-
1 block
- Placement
- Block 1
- Schedulegroup
-
B
- Capacity
- 50
The number of places might be reduced if you register in the late-registration period (BSc and MSc) or as a credit or single subject student. - Studyboard
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
- Department of Plant and Environmental Sciences
Contracting faculty
- Faculty of Science
Course Coordinators
- Poul Erik Jensen (4-81767b7651778080753f7c863f757c)
- Ourania Gouseti (7-73797665726d65446a737368326f7932686f)
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Kursusinformation for indskrevne studerende