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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.

Food Technology course start

Due to the Corona pandemic and the directive from the Swedish government that all university education should be conducted on distance, there will be large changes in the structure of the course. We will try to make the best out of the situation. Some lectures will be recorded and accessible through Canvas, some section will be live streamed via Zoom, while some sections may require that you study literature on your own. The mandatory parts of the course will be adapted so that they can be carried out, although in a slightly different form.

Our intention is to have the introduction to the course on 24th of March 2021, 10: 30 AM, in Zoom. https://slu-se.zoom.us/j/63283121253
Passcode: FoodTech

This moment is mandatory and it is highly recommended that you attend the introduction, as you will have the opportunity to ask questions in real time.

Course leaders

The course evaluation is now closed

LV0112-40123 - 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-M4123) 2021-03-24 - 2021-06-06

Academic year 2019/2020

Food Technology (LV0112-40035) 2020-03-25 - 2020-06-07

LV0112 Food Technology, 15.0 Credits

Livsmedelsteknologi

Syllabus approved

2018-11-26

Subjects

Food science

Education cycle

Bachelor’s level

Modules

Title Credits Code
Student lecture 2.00 1002
Fact sheet 2.00 1003
Written examination 10.00 1004
Problem based learning 1.00 1005

Advanced study in the main field

First cycle, less than 60 credits from first-cycle courses as entry requirements(G1F)

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail 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

English

Prior knowledge

30 credits Biology and 15 credits Food Science. Knowledge equivalent to English 6 from upper secondary school.

Objectives

In the course food quality characteristics such as storage stability, sensory and technology will be discussed in terms of chemical composition and structures.

After completing the course the students should be able to:
- demonstrate knowledge of the most common food products and their most important quality characteristics
- demonstrate knowledge of the techniques used at various food processes
- demonstrate knowledge of how processes change the raw material composition and structure, and thus how the food quality is affected

Content

In the course food quality characteristics such as storage stability, sensory and technology will be discussed in terms of chemical composition and structures and how different food processes influence them.

The course includes lectures, laboratories, demonstrations and exercises, both individually and in groups.

The following parts of the course are mandatory:
• Laboratories
• Demonstrations
• Fact sheet and presentations of fact sheets
• Lectures held by students
• Lectures with invited speakers
• Study visits

Formats and requirements for examination

Approved written examination, approved exercises and approved participation in compulsory parts.
  • 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)
Replaces: LV0101

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.

1) The book Food Processing Technology - Principles and Practice
ISBN: 978-0-08-101907-8
Comments: The book is available as an E-book via Knovel or Elsevire.

Course facts

The course is offered as an independent course: Yes 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: Food science
Course code: LV0112 Application code: SLU-40123 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%