Plant Food Science

Welcome to Plant food science 2023

The course will start with a call-over January 16, 2023 at 10.15 in room C212, Biocenter.

An updated preliminary schedule is available. Some lecture titles may change, but not any of the compulsory parts.

See you all Monday the 16th!
Roger

The course evaluation is open

Please fill in the evaluation form

You have until 2023-04-04

Additional course evaluations for LV0113

Academic year 2021/2022

Plant Food Science (LV0113-30179)

2022-01-17 - 2022-03-23

Academic year 2020/2021

Plant Food Science (LV0113-30253)

2021-01-18 - 2021-03-23

Academic year 2019/2020

Plant Food Science (LV0113-30060)

2020-01-20 - 2020-03-24

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LV0113 Plant Food Science, 15.0 Credits

Vegetabiliska livsmedel

Subjects

Biology Food Science

Education cycle

Master’s level

Modules

Title	Credits	Code
Theoretical part	11.0	0102
Mandatory course elements	4.0	0103

Advanced study in the main field

Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)

Grading scale

Language

English

Prior knowledge

Knowledge equivalent to 120 credits including 90 credits in one of the subjects Biology or Food Science. Knowledge equivalent to English 6 from upper secondary school.

Objectives

After completion of the course, the student should be able to:


- in general describe the food chain from harvest to final plant food products for the most important food plants. 


- in detail describe how product specific properties and storage conditions of the plant raw materials discussed may influence the final sensoric and nutritional quality of the food product,

- account for the principles for industrial processes which transform the plant material into food products,

- in detail describe how processing factors may influence the final food product quality. 


Content

The main topic of the course concern the sensoric and nutritional quality of the final plant food product in relation to the morphological and chemical properties of the plant raw material. Further, principles for the most important industrial processes for food products, are described, and focus is put on the relations between the sensoric and nutritional quality of the product, process and the composition of raw material.

Formats and requirements for examination

Approved written examination, approved tasks, approved oral and written presentation of project work and approved participation in compulsory activities.

• 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.

Additional information

Knowledge equivalent to 5 credits Cell Biology and 5 credits Plant Physiology is recommended.

Responsible department

Department of Molecular Sciences

Further information

There are no Grading criteria posted for this course

1. Principles of cereal science and technology Författare: Delcour and Hoseney ISBN: 978-891127-63-2 Kommentar: Main course book.
2. Food processing technology - Principles and practice Författare: Fellows ISBN: 978-1-84569-216-2 Kommentar: Reference book. A few copies of this book can be borrowed on a short term (1 day) from the department.
3. Postharvest - An introduction to physiology and handelling of fruit, vegetables and ornamentals Författare: Wills et al. ISBN: 978-1-84593-227-5 Kommentar: Reference book. A few copies of this book can be borrowed on a short term (1 day) from the department.