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LV0112

Food Technology

This course is for you who want to learn more about foods and how they are produced. The course combines theory with practical exercises and study visits with the aim to give you a broad overview of technologies used in the food industry.



Production of high-quality foods requires understanding how quality aspects of foods such as composition, storage stability and sensory properties are affected by the properties of the raw material and manufacturing processes. In addition to knowledge of the subject, the course gives you tools for critical thinking, collaboration and development of various presentation techniques.



During the course, you will learn about the production of both animal- and vegetable foods through lectures, group work, laboratory work and problem solving. In addition to us teachers and researchers, you will also meet invited experts from different parts of the food industry.

Information from the course leader

Welcome to the Food Technology course (LV0112, 15 hp) spring term 2022 - starting Thursday March 24 and ending Friday June 5!

The last two occasions, this course has been given 100% on-line. Now we finally go into a new phase of the pandemic and restrictions were recently removed! We therefore plan for a campus-based course with hybrid elements meaning to have some activities in zoom or as recorded lectures.

The course will focus on foods and how they are produced. We will combine theory with problem-based learning, invited speakers and manufacture of homemade dairy products. There will be written examinations on Campus Ultuna at the end of May. A preliminary schedule will be available on the course homepage in the end of February. The schedule might be upgraded until the course start!

Detailed information about the course structure and its different activities will be given during the Roll call Thursday March 24 at 10.15 in Sal A132, at Ulls hus building. This part is mandatory!

Course literature can be found on the course homepage.

If you have changed your plans and decided not to participate in the course, please inform me ASAP by sending an e-mail to monika.johansson@slu.se . This facilitates the final planning of the course and makes room for additional students.

Important!! If you are not already SLU student you must sign up for your campus account on time. Information about how to do this can be found here:

https://student.slu.se/en/studies/new-student/check-list

It is important that you register yourself to the course and you can do this via the student web (Ladok Student). However, to do this, you must have enabled your campus account.

We look forward to seeing you March 24!!
Again, warm welcome to the course!
Course leaders

Monika Johansson and Saeid Karkehabadi

Course evaluation

The course evaluation is now closed

LV0112-40095 - 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 LV0112

Academic year 2020/2021

Food Technology (LV0112-40123)

2021-03-24 - 2021-06-06

Academic year 2019/2020

Food Technology (LV0112-40035)

2020-03-25 - 2020-06-07

Syllabus and other information

Grading criteria

Lärandemål samt betygskriterier för LV0112 Livsmedelsteknologi, 15 hp

Lärandemål 1: Beskriva de vanligaste livsmedelsråvarorna samt redogöra för deras viktigaste kvalitetsegenskaper

Lärandemål 2: Beskriva de processer som omvandlar och förädlar olika råvaror till de vanligaste livsmedelsprodukterna

Lärandemål 3: Redogöra för samband mellan råvarans sammansättning, processbarhet och produktkvalitet

Lärandemål 1*

Lärandemål 2*

Lärandemål 3*

Betyg

3

Generellt beskriva de vanligaste livsmedelsråvarorna samt redogöra för deras viktigaste kvalitetsegenskaper med användning av relevant terminologi

Generellt beskriva de processer som omvandlar och förädlar olika råvaror till de vanligaste livsmedelsprodukterna med användning av relevant terminologi

Redogöra för hur råvarans sammansättning och struktur förändras under processning

Betyg

4

Ingående beskriva de vanligaste livsmedelsråvarorna samt redogöra för deras viktigaste kvalitetsegenskaper.

Ingående beskriva viktiga processteg vid livsmedelstillverkning

Ingående redogöra för hur sammansättning och struktur hos råvarorna förändras under process och hur förändringen påverkar egenskaper hos det färdiga livsmedlet

Betyg

5

Utvärdera hur produktens egenskaper och kvalitet påverkas av råvarans sammansättning och vilka konsekvenser dessa råvaror har för processbarheten

*För att student ska kunna få högre betyg än godkänt (4 eller 5) ställs krav på att inlämningsuppgifter i kursen ska vara avklarade inom utsatt tid. Högre betyg än godkänt kan erhållas till och med 1:a möjliga omtentamenstillfälle.

Litterature list

  1. Food Processing Technology - Principles and Practice (4th Edition) Författare: The book is available as an E-book via Knovel or Elsevire ISBN: ISBN 978-0-08-101907-8 [Food Processing Technology - Principles and Practice (4th Edition)] (https://www.sciencedirect.com/book/9780081019078/food-processing-technology) Kommentar: Except of the literature, also handouts and scientific papers will be included as a base for the examination

Course facts

The course is offered as an independent course: Yes Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Bachelor’s level (G1F)
Subject: Food Science Biology Food science
Course code: LV0112 Application code: SLU-40095 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%