| |
| Previous course: C3024 |
| Offered by:
Department of Biotechnology
(IBT) |
| No credit points with: 30771.C3024 |
| Prerequisite: C2511 |
| Recommended semester:
4th -7th semester |
| Scope and form: 2 lecture modules per week |
| Examination:
Written exam partly with aid
(13 point scale
) |
| Remarks: Prerequisite:C2511 Biochemistry 1 |
| Contact person: |
Per Væggemose Nielsen, IBT, Building 221, Tel. +45 4525 2631 |
|
| Aim: To give the students an understanding of the interplay between raw materials, process technology, storage technology and distribution technology that is a key factor in food production of desirable quality. Through this understanding, the students are qualified to apply chemical and engineering science to problems arising from production and quality assessment of food products. |
| Contents: Main components of foods (carbohydrates, proteins, lipids).Raw materials and their quality (cereals, fruits and vegetables, meat, milk, egg, fish and shellfish). Food sensory quality (physical, physico-chemical, chemical and physiological aspects). Nutritional value and hygienic quality of foods. |
