Plant Food Science
The course include lectures, training in reading scientific papers, training in interpretation of research data, and two occasions of lab-work training. The final written examination is designed such that understanding the theory and ability to solve problems is favoured.
Information from the course leader
Welcome to Plant Food Science 2020
The course will start January 18, 2021. There will be a call-over on Zoom at 10.30. Use the following link:
A preliminary schedule is available. All compulsory parts are marked in the schedule, please note that some of these a group-wise. The groups will be divided by me after the call-over when we know the number of students in the course.
See you all in January!
The course evaluation is now closed
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 LV0113
Academic year 2019/2020Plant Food Science (LV0113-30060) 2020-01-20 - 2020-03-24
LV0113 Plant Food Science, 15.0 CreditsVegetabiliska livsmedel
SubjectsBiology Food science
Education cycleMaster’s level
|Mandatory course elements||4.00||1003|
Advanced study in the main fieldSecond cycle, only first-cycle courses as entry requirements(A1N)
Prior knowledgeKnowledge equivalent to 120 credits including 90 credits in one of the subjects Biology or Food Science. Knowledge equivalent to English 6 from upper secondary school.
ObjectivesAfter completion of the course, the student should be able to:
- in general describe the food chain from harvest to final plant food products for the most important food plants.
- in detail describe how product specific properties and storage conditions of the plant raw materials discussed may influence the final sensoric and nutritional quality of the food product,
- account for the principles for industrial processes which transform the plant material into food products,
- in detail describe how processing factors may influence the final food product quality.
ContentThe main topic of the course concern the sensoric and nutritional quality of the final plant food product in relation to the morphological and chemical properties of the plant raw material. Further, principles for the most important industrial processes for food products, are described, and focus is put on the relations between the sensoric and nutritional quality of the product, process and the composition of raw material.
Formats and requirements for examinationApproved written examination, approved tasks, approved oral and written presentation of project work and approved participation in compulsory activities.
- 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.
- 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.