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91923 Production and Characterization of Food
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Danish title: Fremstilling og karakterisering af levnedsmidler
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| Type: L, Å, Language: D |
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Credit points:
2,5 point |
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| Offered by:
Department of Applied Chemistry
(IFAK) |
| Prerequisite: Fulgt undevisningen på levnedsmiddeluddannelsens 1. og 2. semester |
| Recommended semester:
2nd semester |
| Examination:
Evaluation of report and oral presentation
(
godkendt/ikke godkendt) |
| Remarks: The course is a collabaration between IPAK, IBE, IBT and IN. Is offered first time in June 1999. |
| Contact person: |
Jørgen Risum, IFAK, Building 378, Tel. +45 4525 5511 |
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| Aim: To give an introductory knowledge of how foods are produced and characterised by a physical, chemical, microbiological and biochemical view. |
| Contents: The course contains a production of selected foods (e.g. cheese, sour-milk, fruit-juices, mayonnaise, liver patê or fish products). The produced food items are characterized: -by physical attributes (e.g. homogenety, texture, viscosity, color, stability, dry matter and ash): -by biochemical attributes (e.g. lipids, proteins, enzymes and emibipers): -microbiologic (e.g. growth, microscopy, plating and detection/determination of bacteria (lacticacid bacteria) molds and yeast). |
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