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LV0113

Plant Food Science

Vegetabiliska livsmedel
The course Plant Food Science is intended for you that are interested on food made from raw material that originate from plants. It is on advanced level and requires that you have a bachelor in food science or equivalent. The course describes the food chain from harvest to final plant food products for the most important food plants. Many processing techniques are described in detail and we discuss how these can affect the quality of food for different raw materials. Food quality can be considered in different ways, and we are mainly focusing on sensory and nutritional quality that is of importance for consumers. We also discuss functional properties that are relevant for the industry during processing, handling and storing food products. Whenever possible we try to link all these quality aspects to the composition of the plant food raw materials.

The course include lectures, training in reading scientific papers, training in interpretation of research data, and two occasions of lab-work training. The final written examination is designed such that understanding the theory and ability to solve problems is favoured.

Additional course evaluations for LV0113

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

LV0113 Plant Food Science, 15.0 Credits

Vegetabiliska livsmedel

Syllabus approved

2018-11-26

Subjects

Biology Food science

Education cycle

Second cycle

Modules

Title Credits Code
Theoretical part 11.00 1002
Mandatory course elements 4.00 1003

Advanced study in the main field

Second cycle, only first-cycle courses as entry requirements(A1N)

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

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

Determined by: Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ)
Biology field: Övriga biologikurser
Replaces: LV0074.2
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 Agriculture Programme - Food (270 hec) Sustainable Food Systems – Master´s Programme Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38054 SEK Cycle: Second cycle
Subject: Biology Food science
Course code: LV0113 Application code: SLU-30179 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%