PhD Course Diploma

Bhaskar Mitra

Department of Food Science, University of Copenhagen

DENMARK

in

NOVA International PhD course - Food Stability 24-28 August 2015

at University of Copenhagen, Denmark

Course Description The course aims to give the students a holistic understanding of the interactions and connections between food structure, physical phenomena and chemical changes that affect the shelf life of typical foods intended for Nordic consumers. Knowledge, skills and competences acquired: • Understanding common physical and chemical factors affecting food stability • Understanding mechanisms of and interactions between chemical and physical changes that

affect food stability during handling and storage • Knowledge about different preventive measures and novel processing techniques having a

positive effect on food stability • Ability to identify necessary information required for reliably assessing food stability • Ability to evaluate the stability of a given food based on available information • Ability to suggest measures that can improve physical and chemical stability

Work load Lectures: 20 hours Preparation: 80 hours Class instruction: 15 hours Total: 115 hours ECTS: 4

Course responsible Prof. Mogens L. Andersen, University of Copenhagen

Examination Individual written assignment: Passed

Mogens Larsen Andersen Professor University of Copenhagen Department of Food Science Rolighedsvej 30 DK-1958 Frederiksberg C

DE P T. O F F O O D S C I E N C E U N I V E R S I T Y O F C O P E N H A G E N