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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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No credit points with: 91923
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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 IFAK, IBE, IBT and IM. Is offered first time in June 2000.
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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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