Program Overview

Program Overview

The University of Copenhagen offers a comprehensive program in Food Manufacturing and Nutrition, providing students with a thorough understanding of the fundamental principles of food production and its impact on the final product's chemical composition, quality, and nutritional value.

Program Description

The program, NFOB15006U, is a 15 ECTS course that introduces students to the basic problems surrounding food manufacturing and the effects of the production process on the final product's quality. The course combines lectures, theoretical and practical exercises, and project work, with each project group receiving a project topic to be explored through literature studies and experimental trials.

Course Content

The course covers the following topics:

• Introduction to food manufacturing and nutrition
• Food production, including heat transmission, mass and energy balance, and thermophysical properties
• Analysis, including the determination of macronutrients, texture, and color
• Nutrition, including labeling legislation, additives, and the impact of processing on nutritional content
• Project work with a scientific and innovative approach, including idea generation, problem formulation, literature study, experimental trials, and preparation of a project report

Learning Objectives

Upon completion of the course, students are expected to have:

Knowledge:

• Basic understanding of food manufacturing processes
• Basic understanding of food analysis
• Basic understanding of nutritional content
• Knowledge of innovative approaches in food manufacturing

Skills:

• Understanding of energy and mass balance in food processing
• Ability to describe the production of a food product and its impact on the final product's chemical composition and nutritional quality
• Ability to perform and analyze experimental trials
• Ability to communicate experimental results in a scientifically correct manner

Competencies:

• Ability to collaborate with fellow students on project work and preparation of a project report
• Ability to reflect on practical and theoretical results

Teaching Materials

Course literature is available on Absalon.

Teaching Methods

The course combines plenary lectures, theoretical and practical exercises, and project work.

Workload

The estimated workload for the course is:

• Lectures: 110 hours
• Preparation: 113 hours
• Practical exercises: 16 hours
• Project work: 160 hours
• Supervision: 10 hours
• Examination: 3 hours
• Total: 412 hours

Feedback

Feedback is provided in writing, collectively, and continuously throughout the course, including peer feedback.

Enrollment

Enrollment is through the self-service system on KUnet.

Examination

The examination consists of:

• A written project report (50% of the final grade)
• A written on-site exam (50% of the final grade) Both parts must be passed.

Examination Requirements

Attendance in joint project activities, including production and analysis exercises, reflection of experiments, peer review, and project presentation, is required.

Allowed Aids

For the project report, all aids are allowed. For the written on-site exam, all aids are allowed except for Generative AI and internet access.

Grading

The course is graded on a 7-point scale, with external censorship.

Re-examination

The re-examination follows the same format as the ordinary examination. If the project report is not passed, it must be resubmitted individually in revised form, based on the teachers' evaluation, with indication of the changes made.

Course Information

• Language: Danish
• Course code: NFOB15006U
• ECTS: 15
• Level: Bachelor
• Duration: 1 block
• Placement: Block 4
• Schedule group: A (Tuesday 8-12 + Thursday 8-17) and B
• Teaching capacity: 120
• The course is also offered as part of continuing education.

Study Board

The study board for Food, Human Nutrition, and Exercise is responsible for the course.

Offering Institutes

The course is a collaboration between the Department of Food Science and the Department of Nutrition, Exercise and Sports at the University of Copenhagen, and the National Food Institute at the Technical University of Denmark.

Offering Faculty

The course is offered by the Faculty of Science.

Course Responsible

The course is responsible for Nanna Roos and Paraskevi Tsermoula.