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 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.
Information from the course leader
Food Technology course start
Due to the Corona pandemic and the directive from the Swedish government that all university education should be conducted on distance, there will be large changes in the structure of the course. We will try to make the best out of the situation. Some lectures will be recorded and accessible through Canvas, some section will be live streamed via Zoom, while some sections may require that you study literature on your own. The mandatory parts of the course will be adapted so that they can be carried out, although in a slightly different form.
Our intention is to have the introduction to the course on 24th of March 2021, 10: 30 AM, in Zoom. https://slu-se.zoom.us/j/63283121253
Passcode: FoodTech
This moment is mandatory and it is highly recommended that you attend the introduction, as you will have the opportunity to ask questions in real time.
Course leaders
Course evaluation
The course evaluation is now closed
LV0112-40123 - 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 LV0112
Academic year 2021/2022
Food Technology (LV0112-40095)
2022-03-24 - 2022-06-05
Academic year 2019/2020
Food Technology (LV0112-40035)
2020-03-25 - 2020-06-07
Syllabus and other information
Syllabus
LV0112 Food Technology, 15.0 Credits
LivsmedelsteknologiSubjects
Food Science Biology Food scienceEducation cycle
Bachelor’s levelModules
| Title | Credits | Code |
|---|---|---|
| Studentlectures | 2.0 | 0202 |
| Fact sheet | 2.0 | 0203 |
| Written examination | 10.0 | 0204 |
| Problem based learning | 1.0 | 0205 |
Advanced study in the main field
First cycle, has less than 60 credits in first-cycle course/s as entry requirementsBachelor’s level (G1F)
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
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
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 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 examination of a degree project (independent project), the examiner may also allow the 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
Grading criteria
Lärandemål samt betygskriterier för LV0112 Livsmedelsteknologi, 15 hp
Lärandemål 1: Beskriva de vanligaste livsmedelsråvarorna samt redogöra för deras viktigaste kvalitetsegenskaper
Lärandemål 2: Beskriva de processer som omvandlar och förädlar olika råvaror till de vanligaste livsmedelsprodukterna
Lärandemål 3: Redogöra för samband mellan råvarans sammansättning, processbarhet och produktkvalitet
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Lärandemål 1* |
Lärandemål 2* |
Lärandemål 3* |
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Betyg 3
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Generellt beskriva de vanligaste livsmedelsråvarorna samt redogöra för deras viktigaste kvalitetsegenskaper med användning av relevant terminologi |
Generellt beskriva de processer som omvandlar och förädlar olika råvaror till de vanligaste livsmedelsprodukterna med användning av relevant terminologi |
Redogöra för hur råvarans sammansättning och struktur förändras under processning |
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Betyg 4
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Ingående beskriva de vanligaste livsmedelsråvarorna samt redogöra för deras viktigaste kvalitetsegenskaper. |
Ingående beskriva viktiga processteg vid livsmedelstillverkning |
Ingående redogöra för hur sammansättning och struktur hos råvarorna förändras under process och hur förändringen påverkar egenskaper hos det färdiga livsmedlet |
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Betyg 5
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Utvärdera hur produktens egenskaper och kvalitet påverkas av råvarans sammansättning och vilka konsekvenser dessa råvaror har för processbarheten |
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*För att student ska kunna få högre betyg än godkänt (4 eller 5) ställs krav på att inlämningsuppgifter i kursen ska vara avklarade inom utsatt tid. Högre betyg än godkänt kan erhållas till och med 1:a möjliga omtentamenstillfälle.
Litterature list
- The book Food Processing Technology - Principles and Practice ISBN: 978-0-08-101907-8 [The book Food Processing Technology - Principles and Practice ] (https://app.knovel.com/web/toc.v/cid:kpFPTPPE21/viewerType:toc//root_slug:viewerType%3Atoc/url_slug:root_slug%3Afood-processing-technology?kpromoter=federation) Kommentar: The book is available as an E-book via Knovel or Elsevire.