MN201202 FOOD TECHNOLOGY

HB13399 Microbiology and Hygiene and MN201102 (HN 14196) Process technology or similar are recommended

The course aims to give knowledge of important processes within food technology and the principles of food chemistry and microbiology

Basic foodchemistry and microbiology
Animal and vegetable foodstuffs
Food deterioration prosesses
Food preservation techniques
Food processing operations
Packaging technology
Food additives
Sensory evaluation of food

Lectures, calkulation exercises and practice in the laboratory.

Approved laboratory reports and calkulation exercises are mandatory for admission to the exam.

Laboratory reports and calkulation exercises forms the basis of portfolioevaluation. Grades vil be given 40% on basis of portfolio and 60% on basis of written examination