| 27700 Production and Characterization of Food |
| Danish title: Fremstilling og karakterisering af levnedsmidler |
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Language: Danish ECTS-creditpoints: 5
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| Type: open university, food engineering |
| Recommended semester: 2nd semester |
| Scope and form: lectures, seminars, practical exercises |
| Evaluation: Oral presentation and approval of reports
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| Examination: Pass/fail |
| Previous course: 91924 |
| Prerequisites: Followed 1st. and 2nd. semester in the food science and technology study |
| No credit points with: 91923,91924 |
| Aim: To give an introductory knowledge of some raw materials, how they are transformed into food, how they are characterized (physically, chemically, biochemically and microbiologically) and how to plan and report experimental work. |
| Contents: The course contains a production of selected foods (e.g. cottage cheese, yoghurt, jam, wheat bread, cookies, french fried potatoes, chicken patê and fish paté. The produced food items are characterized: -by physical attributes (e.g. homogenity, texture, viscosity, colour, stability, dry matter and ash): -by biochemical attributes (e.g. lipids, proteins, enzymes and antibodies against Salmonella): -microbiologically (e.g. growth, microscopy, plating and detection / determination of bacteria (lactic acid bacteria) molds and yeast). |
| Remarks: The course is a collabaration between the different sections of BioCentrum-DTU. Reports and results will be finally evaluated in the following course 27710 |
| Contact: Jørgen Risum, building 227, (+45) 4525 2962, jorgen.risum@biocentrum.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Keywords: food production |
| Updated: 10-05-2001 |
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