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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.

The course evaluation is not yet activated

The course evaluation is open between 2021-05-30 and 2021-06-20

Additional course evaluations for LV0112

Academic year 2019/2020

Food Technology (LV0112-40123), Uppsala 2020-03-25 - 2020-06-07

LV0112 Food Technology, 15.0 Credits

Livsmedelsteknologi

Syllabus approved

2018-11-26

Subjects

Food science

Education cycle

First cycle

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
There are no Grading criteria posted for this course

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: First cycle
Subject: Food science
Course code: LV0112 Application code: SLU-40095 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%