| Recommended semester: 7th - 9th semester (civil), 7th semester (diplom) |
| Scope and form: Lectures and theoretical and practical project work. |
| Evaluation: Oral exam and approval of reports
|
| Examination: 13-scale |
| Previous course: 30782 |
| Prerequisites: Completed bachelor education in Food Science and Technology |
| No credit points with: 30782 |
| Participant limitation: Max. 30 |
| Aim: To impart the students an overall description of the functionality concept, an in-depth understanding of the interplay between chemical structure, functionality, and microstructure, as well as knowledge on methods for evaluation of the texture and physical stability of foods. At the end of the course the student should be able to assess the functional properties of a given food as well as the use of functional ingredients in foods, from physical / chemical and organoleptic considerations. |
| Contents: The first week there will be lectures and exercises as an introduction to a number of critical problems including rheological attributes, water binding, characteristics of emulsions, gel formation, foaming, microstructure and the connection between functionality and sensorical analysis. The second week a practical project will be carried out in the laboratory in groups of 2 - 4 students. The evaluation is an approval of a report delivered on the last day of the course |
| Remarks: Lectures are held on KVL in odd years and in DTU on even years. Both KVL and DTU participate every year. The projects will take place at both KVL and DTU every year. Both institutions will participate each year. |
Contact: Jens Adler-Nissen, building 227, (+45) 4525 2629, jens.adler-nissen@biocentrum.dtu.dk
Merete Norsker Bergsøe, building 221, (+45) 4525 2723, merete.n.bergsoe@biocentrum.dtu.dk
eller Richard Ipsen, MLI/KVL tlf. 3528 3225, e-mail Richard.Ipsen@mli.kvl.dk |
| Department: 027 BioCentrum-DTU |
| Keywords: food, functional ingredients, functional properties |
| Updated: 10-05-2001 |
