| 27500 Food Biotechnology - Quality and Nutrition |
| Danish title: Levnedsmiddelbioteknologi - kvalitet og ernæring |
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Language: Danish ECTS-creditpoints: 10, External examination.
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| Type: , open university, food engineering |
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Class schedule:
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F1
Start 2003 |
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Exam schedule:
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F1-A (maj 27 2002), E1-A (dec 10 2001) |
| Recommended semester: 4th -7th semester (civil), 6th semester (diplom) |
| Scope and form: Lectures and team work covering two subjects for each team. Preparation of reports/lectures for each team. |
Evaluation: Written exam and approval of reports
Written exam and evaluation of one report and one lecture manuscript. The grade for each part will give one third of the total grade for the course. |
| Examination: 13-scale |
| Previous course: 30221 og 25232 |
| Prerequisites: 25111,24101 / 27021, 27731, 25771 |
| No credit points with: 30221,25232 |
| Aim: To give the students an understanding on how the interplay between the raw materials, the process technology and the storage- and distribution conditions influences on the sensory and nutritional quality of the final product. |
| Contents: Quality - sensorial, nutritional, microbiological etc. The main components of food (water, carbohydrates, proteins, lipids, vitamins), their structure and function in the most important raw materials and processed foods - including biotechnological foods, microflora and related ingredients (enzymes, starter cultures). Quality decreasing and increasing changes taking place during processing and storage. Methods for determination of food quality (physical, chemical, biochemical, microbiological and sensory analyses). During the whole course focus will be directed towards discussing food quality in relation to the raw materials, the processing methods and the storage conditions. |
| Remarks: Associated courses: 27505, 27520 |
Contact: Louise Heller Stahnke, building 221, (+45) 4525 2605, louise.stahnke@biocentrum.dtu.dk
Vibeke Barkholt, building 224, (+45) 4525 2751, vibeke.barkholt@biocentrum.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Keywords: Food, Quality, Processing, Nutrition, Sensory |
| Updated: 12-06-2001 |
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