| Recommended semester: 7th - 9th semester (civil), 7th semester (diplom) |
| Scope and form: Lectures, seminars and group work |
| Evaluation: Oral exam and approval of reports
|
| Examination: Pass/fail |
| Participant limitation: Max. 25 |
| Aim: To enable the participants to understand careful production techniques, criterias for selection of sensible technology for processing of ecological foods and create a basic understanding of the interaction between production, distribution and ecological ideas |
| Contents: The course contains selection of technology in relation to processing of ecological foods. Specific examples from the industry where ecological foods are produced are used to deepend the understanding of which process elements can be accepted as "truely ecological" and which can not. A continuation of the existing guidelines will be carried out. With reference to aspects as careful and minimal processing new guidelines for processing of ecological foods to be developed. |
| Remarks: The course is relevant for all students (Food Science and Technology and other DTU students) who have an interest in ecology. The course is carried out in cooperation between BioCentrum-DTU and Department for Production and Management. |
Contact: Alan Friis, building 227, (+45) 4525 2613, alan.friis@biocentrum.dtu.dk
Niels Heine Kristensen, building 303, (+45) 4525 6021, nhk@ipl.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Keywords: Ecology, food, processing, Life cycle analysis, carefulness |
| Updated: 10-05-2001 |
