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91924 Production and Characterization of Food
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Danish title: Fremstilling og karakterisering af levnedsmidler
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Language: Danish
Credit points: 5 |
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| Type: | Open University
Language: Danish |
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Prerequisite: Followed 1. and 2. semester
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Recommended semester: 2nd semester
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Examination: Evaluation of report and oral presentation (Pass/fail)
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Remarks: The course is a collabaration between IPAK, IBE, IBT and IN. Is offered first time in June 1999.
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| Contact person: | Jørgen Risum, Building 378, Tel. +45 4525 5511, email ifakjr@pop.dtu.dk |
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Department: Department of Applied Chemistry
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Aim: To give an introductory knowledge of some raw materials, how they are transformed into food, how they are characterized (physically, chemically, biochemically and microbiologically) and how to plan and report experimental work.
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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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