AU kursuskatalog arkiv

Lipidbioteknologi (Q1) ( efterår 2011 - 10 ECTS )

Rammer for udbud

• Uddannelsessprog: engelsk (eller dansk)
• Niveau: Kandidatkursus
• Semester/kvarter: 1. kvarter
• Timer per uge: Average 4 + 6 hours for lectures and experiments. Similar time for reading and report writing
• Deltagerbegrænsning: 24
• Undervisningssted: Århus
• Hovedområde: Det Naturvidenskabelige Fakultet
• Udbud ID: 27034

Formål

The course is intended to give participants a basic chemical and (bio)technological knowledge of the lipid production and application chain from source production to applications in, particularly, daily foods.

Indhold

Basic biotechnology of oil and fat production in plants and microorganisms; basic oil and fat nutrition and metabolism; chemistry and technology of oil and fat production from seeds, fruits, animal tissues, etc.; chemistry and technology of oil and fat refining including degumming, neutralisation, bleaching, and deodorization; chemistry and technology of oil and fat modification; enzymatic modification of lipids, oil and fat applications in daily foods; minor lipids and applications, nonfood applications; and basics of lipid analysis

Faglige forudsætninger

Organic chemistry and Basic Chemical Engineering

Underviser

Ansvarlig faglærer

Navn: Xuebing Xu
Institutadresse: Institut for Molekylærbiologi og Genetik, Forskerparken, Gustav Wieds Vej 10C, rum 207, bygn. 3135, DK-8000  Aarhus C
Telefon: +45 8942 5089
E-mail: xu@mb.au.dk

Undervisnings- og arbejdsform

The course includes lectures (28 hours) and practical parts including experiments, visits to industry and questions solving/calculations in team work (42 hours)

Litteratur

Handout papers and chapters in AULA

Kursushjemmeside

http://www.campusnet.iha.dk/

Udbyder

Aarhus School of Engineering i samarbejde med Institut for Molekylærbiologi og Genetik

Indgår i følgende studieordninger

Kandidatuddannelsen i Procesteknologi

Læringsmål

Participants should have after the course:

1. A basic understanding of how oils and fats are produced from plants and microorganisms
2. A basic understanding of nutritional aspects of oils and fats
3. A clear understanding of processes of oil and fat production and refining as well as inherent mechanisms
4. A clear understanding of oil and fat modification processes and inherent chemical and other mechanisms
5. A clear understanding of enzymatic processing of lipids including mechanisms, bioreactors, other process technology, and applications
6. A clear understanding of applications of oils and fats in foods including role of oils and fats as well as associated property requirements, basic process technology, etc.
7. Basic understanding of minor lipids in nature such as phospholipids, tocopherols, phytosterols, etc., of their sources, functional properties, and basic processing technologies
8. Eventually a capability to identify problems of commercial products containing lipids and industrial processes of lipid production and applications

Bedømmelse

Report (30%), presentation with external censor (30%), and participation (40%) (7 levels grading).

Reexamination will be arranged together with the Course Responsible.