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Electrochemical methods in food technology
Provider: Faculty of Science

Activity no.: 9999-20-50-01 
Enrollment deadline: 20/05/2020
PlaceDepartment of Food Science
Date and timeMay 2020 - June 2020
Regular seats10
ECTS credits4.00
Contact personHenriette Hansen    E-mail address: henha@food.ku.dk
Enrolment Handling/Course OrganiserLeif Horsfelt Skibsted    E-mail address: ls@food.ku.dk
Written languageEnglish
Teaching languageEnglish partially in English
Block noteMay - June 2020
Exam requirementsParticipation in seminars
Exam formA report on an agreed topic followed by an oral presentation
Exam formCourse Participation; Written Assignment
Exam detailsThe students will get a subject within the topics discussed in the seminars with a deadline of one week for a short written report. The report must be presented orally by the students (10 minutes presentation).
Course workload
Course workload categoryHours
Report writing15.00


Learning outcome
A understanding of electrolyte behaviour in food and beverages under changing conditions
of temperature, pH and ionic strength for rational design in food processing including
optimization of upconcentrantion of milk, and freezing and drying of milk and
other liquid foods.

Fundamental electrolyte theory for aqueous systems as models for food and beverages
including theories for electrolyte activity and ion activity.

Food technology based on electrochemical methods on a desriptive level.

Electrolytes at membranes in food processing.

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