Program Overview

Program Overview

The University of Copenhagen offers a comprehensive program in Food Manufacturing and Nutrition, providing students with a deep 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 how the production process affects the final product's quality. The course combines lectures, theoretical and practical exercises, and project work, where each project group is assigned a project topic to investigate 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 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 completing the course, students are expected to:

• Have knowledge of basic food manufacturing processes and their impact on the final product's chemical composition and nutritional value
• Understand the relationship between food production and the final product's quality
• Be able to describe the production of a food product and its impact on the final product's chemical composition and nutritional quality
• Perform and analyze experimental trials
• Communicate experimental results in a scientifically correct manner

Competencies

The course aims to develop the following competencies:

• Collaboration with fellow students on project work and preparation of a project report
• Reflection on achieved practical and theoretical results

Teaching Materials

The course materials are 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

Assessment

The course is assessed through a written assignment (project report) and a written exam. The project report and written exam each account for 50% of the final grade, and both must be passed.

Examination Requirements

To pass the course, students must:

• Attend common project activities, including production and analysis exercises, reflection of experiments, peer review, and project presentation
• Submit a project report
• Pass a written exam

Language

The course is taught in Danish.

Credits

The course is worth 15 ECTS points.

Level

The course is at the Bachelor's level.

Duration

The course lasts one block.

Placement

The course is placed in block 4.

Schedule

The teaching will primarily take place in schedule groups A and B. Exceptions may occur to ensure space for laboratory exercises for all students, depending on the number of participants.

Capacity

The course has a capacity of 120 students.

Study Board

The course is offered by the Study Board for Food, Human Nutrition, and Exercise.

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, as well as the National Food Institute at the Technical University of Denmark.

Faculty

The course is offered by the Faculty of Science.

Course Responsible

The course is responsible for Paraskevi Tsermoula and Nanna Roos.

Teachers

The course is taught by a team of instructors from the University of Copenhagen and the Technical University of Denmark.