Print Syllabus

Syllabus

LV0130 Food Technology, 15.0 Credits

Livsmedelsteknologi

Subjects

Food Science

Education cycle

Bachelor’s level

Modules

Title	Credits	Code
Student lectures	2.0	0001
Fact sheet	2.0	0002
Written examination	10.0	0003
Problem-based learning	1.0	0004

Advanced study in the main field

First cycle, has at least 60 credits in first-cycle course/s as entry requirements
Bachelor’s level (G2F)

Grading scale

Language

English

Prior knowledge

- 60 credits Food Science
- English 6

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
• apply knowledge regarding the manufacture of various products and relate this to the techniques used in various food processes
• demonstrate knowledge of and explain how these processes change the raw material composition and structure, and thus how the food quality is affected

Content

Subject content:

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

Teaching format:

The course utilises different forms of teaching to promote students' learning and discussions through:

• Lectures
• Demonstrations
• Groupwork
• Problem-based learning
• Personal reflections
• Practical exercises (manufacture of dairy products)

The course focuses on the following general competencies:

• Ability to apply critical thinking
• Independence (to independently solve problems)
• Looking at a phenomenon from different perspectives
• Analysing the phenomenon by applying a theory
• Reading and understanding texts with advanced content
• Searching for and evaluating information in order to answer a question
• Formulating and clarifying a position both orally and in writing
• Presentation techniques
• Digital literacy
• Cooperation
• Time-management
• Taking initiative, responsibility and translating ideas into action

The following parts of the course are mandatory:

• Manufacture of dairy products
• Fact sheets and presentations of fact sheets
• Student lectures
• Problem-based learning
• Lectures with invited speakers

Collaboration with the surrounding society takes place through

• Invited speakers from industry and other universities than SLU
• Direct contact with researchers/teachers from SLU

Grading form

The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.

Formats and requirements for examination

Approved written examination, approved written exercises and approved participation in compulsory parts.

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.

• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.

• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.

• For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Responsible department

Department of Molecular Sciences