Introduction to food

• describe overall aspects of the Danish food industry
• describe various aspects of food quality
• be able to find and apply the food law relevant for specific applications
• perform an identification of ill or undefined problems and conduct literature surveys
• identify and prioritize problems of general social importance relating to foods
• present the results of a survey in written and oral presentations
• identify ethical problems with different ethical principles
• identify the sustainability impact from food production
• Create a plan for a new food enterprise in a team of students
• Calculate physical parameters for food, including mass equations

Based on recent food related problems the students are introduced to constraining, analysing and identifying problems. After literature studies the social relevance of the problems are evaluated. Results are presented in reports and orally. Students are obliged to give critique of the analysis to other groups participating. The tasks are solved in groups og 3 – 5 students. Problems can be exemplified by: analysis of the Danish food sector, labeling and appraisal, food functionality, shelf life and expiry date, analysis of sustainability.

Introductary lectures. Group-based problemsolving projects.

If possible a problem is started with introductary lectures by external lecturers.
The course is compulsary for B.Eng in Food Safety and Quality

Minimum: 10.

Please be aware that this course will only be held if the required minimum number of participants is met. You will be informed 8 days before the start of the course, whether the course will be held.