Food Technology
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 plant-based 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 (LV0130, 15 hp) spring term 2024, starting by the Roll call Monday January 15 at 10:15-12:00 in C212, in Biocentrum This part is mandatory!
We plan for a campus-based course with hybrid elements meaning to have some activities in zoom or as recorded lectures. Therefore, it is important that you already now download and install Zoom; se more on Studentwebb page:
https://student.slu.se/en/study-support/it-support/support/computer-software/
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 in March. A preliminary schedule will be available on the course homepage. 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, January 15, 2024
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 January 15!!
Again, a warm welcome to the course!
Course leaders
Monika Johansson and Saeid Karkehabadi
Course evaluation
The course evaluation is now closed
LV0130-30301 - 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 LV0130
Academic year 2023/2024
Food Technology (LV0130-30287)
2024-01-15 - 2024-03-19
Syllabus and other information
Syllabus
LV0130 Food Technology, 15.0 Credits
LivsmedelsteknologiSubjects
Food ScienceEducation cycle
Bachelor’s levelModules
| 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 requirementsBachelor’s level (G2F)
Grading scale
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.
Language
EnglishPrior 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
Further information
Litterature list
**The book ****Food Processing Technology - Principles and Practice (4th Edition); ISBN: **978-0-08-101907-8
Is available as an E-book via Knovel or Elsevire
https://www.sciencedirect.com/book/9780081019078/food-processing-technology