2. year Bachelor of Aquaculture and Food processing
MK201105 Nutrition and Food Chemistry , MN201105 Process Technology.
To give knowledge of basic methods of food conservating , and to enable the student to carry out a sensoric analysis. Further, to give knowledge of the factors affecting food degradation.
The course aims to give basic knowledge of agriqultural products and food processing, and make the students able to plan and lead production of agriqultural products. The course also aims to give basic knowledge of the food properties and how they are utilised in different products.
- Preservation by cold; chilling and freezing
- Preservation by heat; blanching,pasteurization, sterilization and sous - vide treatment
- Chemical preservation
- Packaging materials and methods
- Sensory evaluation, properties and methods of analysis
Cereals and flourproducts.
Fruits and vegetables.
Fermented foods.
Meat and meat products.
Egg and poultry
Milk and milk products.
Combined foods.
Functional food
Lectures, mandatory laboratory exercises, calculating excercises and project assignment in chosen topic.
Laboratory journals andcal culating excercises and project assignment must be approved before admission to the examination
Portfolio (consists of mandatory excercises) evaluation, 40 %, written examination 60 %
