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.
The course evaluation is not yet activatedThe course evaluation is open between 2021-05-30 and 2021-06-20
Additional course evaluations for LV0112
Academic year 2019/2020Food Technology (LV0112-40123), Uppsala 2020-03-25 - 2020-06-07
LV0112 Food Technology, 15.0 CreditsLivsmedelsteknologi
Education cycleFirst cycle
|Problem based learning||1.00||1005|
Advanced study in the main fieldFirst cycle, less than 60 credits from first-cycle courses as entry requirements(G1F)
Prior knowledge30 credits Biology and 15 credits Food Science. Knowledge equivalent to English 6 from upper secondary school.
ObjectivesIn 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
ContentIn 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:
• Fact sheet and presentations of fact sheets
• Lectures held by students
• Lectures with invited speakers
• Study visits
Formats and requirements for examinationApproved 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.
- 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.