| Type: | Open University
Language: Danish |
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Previous course: C3082
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No credit points with: C3082
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Prerequisite: Completed 5th semester of the bachelor program in Food Science and Technology
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Recommended semester: 7th - 9th semester
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Scope and form: Lectures and exercises during the first 6 weeks. Project work in the laboratory corresponding to 12 afternoons.
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Examination: Evaluation of report and oral presentation (13-scale)
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Participant limitation: max. 18
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Remarks: Lectures are held on KVL in odd years and in DTU on even years. Both KVL and DTU participate every year.
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| Contact person: | Merete Norsker Bergsøe, Building 221, Tel. +45 4525 2723, email mn@ibt.dtu.dk
eller Richard Ipsen, MLI/KVL tlf. 3528 3225 |
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Department: Department of Biotechnology
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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. At the end of the course the student should be able to assess the functional properties of a given food as well as the use of functional ingredients in foods, from physical/chemical and organoleptic considerations.
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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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