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30782 Functionality and Functional Ingredients in Food
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Danish title: Funktionalitet og funktionelle ingredienser i levnedsmidler
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| Type: L, Å, Language: D |
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Credit points:
6 point |
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| | | Previous course: C3082 |
| Offered by:
Department of Biotechnology
(IBT) |
| No credit points with: C3082 |
| Prerequisite: Fuldført 5. semester af levnedsmiddeluddannelsen, C3201/30224/30221 |
| Recommended semester:
7th - 9th semester |
| Limitation: Max. 18 |
| Scope and form: Lectures and exercises. |
| Examination:
Evaluation of report and oral presentation
(13 point scale
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| 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
Richard Ipsen, MLI/KVL tlf. 3528 3225, MLI/KVL tlf. +45 35283225 |
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| 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 course covers the following subjects: The concept of functionality, waterbinding, rheological properties, emulsion properties, gelation and syneresis, foam properties, functional ingredients (protein, starch and other polysaccharides, emulsifiers), microstructure of food and the relation between functionality and organoleptic properties.
The main areas will be treated in lecture form, and expounded during the project work in the laboratory. Lectures take place during the first 6 weeks of the semester, and the rest of the time is spent doing project work in groups of 2-4 students.
The project report consists of a theoretical part (50% towards the grade) and a description of the practical work done (50%). At the examination the students do an oral presentation of the report. |
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