| |
| Previous course: C3082 |
| Offered by:
Department of Biotechnology
(IBT) |
| No credit points with: C3082 |
| Prerequisite: Fuldført 5. semester af levnedsmiddeluddannelsen, C3201/30224 |
| Recommended semester:
7th - 9th semester |
| Limitation: Max. 18 |
| Scope and form: Lectures, exercises and colloquies. |
| Examination:
Evaluation of report(s)
(13 point scale
) |
| Remarks: Lectures are held on RVAU in odd years and in DTU on even years. Both RVAU and DTU participate every year. |
| Contact person: |
Merete Norsker, IBT, Building 221, Tel. +45 4525 2723
Jens Adler Nissen, IBT, Building 221, Tel. +45 4525 2629 |
|
| 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. |
| Contents: The functionality concept methods for evaluation of functionality, functional ingredients, the microstructure of foods, the interplay between functionality and sensorics. |
