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30221 Food Science.
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Danish title: Levnedsmiddelvidenskab
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| Type: Å, Language: D |
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Credit points:
7,5 point |
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| | | Previous course: C3024 og C3022 |
| Offered by:
Department of Biotechnology
(IBT) |
| No credit points with: 30771.C3024 |
| Prerequisite: 25111,24101 |
| Recommended semester:
4th -7th semester |
| Scope and form: 2 lecture modules per week. Group work: Written reports. |
| Examination:
Approval of compulsory report is a prerequisite for taking part in the exam. Written exam
(13 point scale
) |
| Contact person: |
Anne S. Meyer, IBT, Building 221, Tel. +45 4525 2598 |
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| Aim: To make students familiar with fundamental properties of foodstuffs. In particular 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 will be qualified to employ chemical and engineering science principles to solve problems arising from production and quality assessment of food products. |
| Contents: Main components of foods (carbohydrates, proteins, lipids and the associated microflora).Raw materials and their quality (cereals, fruits and vegetables, meat, milk, egg, fish and shellfish). Food Biotechnology (enzymes, starters). Food quality (physical, chemical and hygienic aspects). Food presservation, nutritional value and quality management. |
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