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LV0100

Basic course - Food agronomist

The course evaluation is now closed

LV0100-10280 - Course evaluation report

Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.

Additional course evaluations for LV0100

Academic year 2019/2020

Basic course - Food agronomist (LV0100-10056) 2019-09-02 - 2019-10-31

Academic year 2018/2019

Basic course - Food agronomist (LV0100-10127) 2018-09-03 - 2018-11-05

Academic year 2017/2018

Basic course - Food agronomist (LV0100-10005) 2017-08-28 - 2017-10-30

Academic year 2016/2017

Basic course - Food agronomist (LV0100-10266) 2016-08-29 - 2016-10-31

LV0100 Basic course - Food agronomist, 15.0 Credits

Grundkurs - Livsmedelsagronom

Syllabus approved

2013-02-01

Subjects

Agricultural science Food science

Education cycle

Bachelor’s level

Advanced study in the main field

First cycle, entry requirements only from upper secondary school(G1N)

Grading scale

Pass / Failed The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.

Language

Swedish

Prior knowledge

Knowledge equivalent to general entry requirements and specific entry requirements according to field-specific entry requirements 14: Biology B, Physics A, Chemistry B, Mathematics D or field-specific entry requirements A11: Biology 2, Physics 1a or Physics 1b1+1b2, Chemistry 2, Mathematics 4. Furthermore, weighted courses according to respective field-specific entry requirements apply.

Objectives

The aim of the course is to give an introduction to the programme, an overview of the professional role of food agronomists and an understanding of the significance of natural resources for society. Furthermore, the course should give an insight to current research within Food Science and specialisation in food-related subjects that are discussed in the public debate. The course also intends to introduce the student to higher education and to practise general skills as for instance written and oral presentation. On completion of the course, the student should be able to: - describe at a general level the use of natural resources and their importance in the society - in general terms account for the production and composition of the most important food raw materials - describe the most common methods for food processing within the food industry - account for the most important rules and guidelines for labelling of foodstuff - search for and critically evaluate relevant literature and communicate information in writing as well as orally

Content

The course consists of a mixture of lectures, seminars, individual work and group assignments. Through lectures by researchers and invited experts from the industry, as well as study visits, the student is offered a broad overview of the all parts of the food sector and of the possible job market for food agronomists. Seminars and project work give the student possibility to specialisation in parts of the course and also training in general skills. In the course, compulsory components are included as various types of written assignments and presentations of project work. The following fields are treated during the course: - introduction to higher education with components as study technique, information retrieval, communication and presentation technique - basic mathematics with relevance for following courses in the education - introduction to ethical argumentation, sustainable natural resources exploitation and agricultural and rural history and an overview over the production branches and annual cycles of the agriculture - foodstuff from the perspective of the research, public authorities, the food industry and the consumer - the food production chains from primary production to consumption - the chemical composition and properties of the food raw materials - the most important rules and guidelines for labelling of foodstuff - aspects on organic production of foodstuffs and foods produced through gene technology and other consumer oriented subjects in the public debate that students and the course administration identify together.

Formats and requirements for examination

Passed oral and written presentations of project work and approved participation in compulsory components.
  • If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
  • If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
  • If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
  • For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Other information

  • The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
  • If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Responsible department

Department of Molecular Sciences

Further information

Determined by: Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ)
Biology field: Övriga biologikurser
Replaces: LV0082 och LV0096

Betygskriterier LV0100 Grundkurs - Livsmedelsagronom, 15 hp

Betygsskala: Godkänd / Icke godkänd

Kursmål och betygskriterier

För betyget godkänd ska studenten kunna:

1. beskriva nyttjande av naturresurser och deras betydelse i samhällets i alla led

2. redogöra för de viktigaste livsmedelsråvarornas produktion och sammansättning

3. beskriva de vanligaste förädlingsvägar och – processer inom livsmedelsindustrin

4. redogöra för de viktigaste regler och riktlinjer för märkning av livsmedel

5. söka och kritiskt bearbeta litteratur

6. förmedla information i skrift och tal

7. aktivt delta i obligatoriska moment

1) Mot bättre vetande i matematik
Author: Andrejs Dunkels, Bengt Klefsjö, Ingemar Nilsson, Reinhold Näslund, Kerstin Vännman
ISBN: 9789144019192
Comments: ca 300 kr via Adlibris

Course facts

The course is offered as an independent course: No The course is offered as a programme course: Agriculture Programme - Food Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Bachelor’s level
Subject: Agricultural science Food science
Course code: LV0100 Application code: SLU-10280 Location: Uppsala Distance course: No Language: Swedish Responsible department: Department of Molecular Sciences Pace: 100%