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Research training food science

Information from the course leader

Hello and welcome to the course!
You can find information about the organization of the course under 'Timetable'.

Greetings Sabine

Course evaluation

The course evaluation is now closed

LV0121-20189 - 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.


LV0121 Research training food science, 15.0 Credits

Research training food science


Food Science

Education cycle

Master’s level

Advanced study in the main field

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

Grading scale

Pass / Failed 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.



Prior knowledge

Knowledge equivalent to 180 credits including 75 credits Food Science and English B from upper secondary school or equivalent. For admission, a supervisor approved by the department is required.


The student will gain insight in food science research by working in close connection to a research group. The student will be able to train in practice how to apply some of the methods used by the research group in order to solve a specific problem. Student will also study the theory behind the methods in order to understand the limitations and possibilities of the methods.

On completion of the course the student should be able to:

- apply some methods used in food science related research

- describe the theoretical background of some of the methods used in food science research

- understand connection between an identified problem and the choice of methods used for solving it

- have insight in the research process and the work of a research group


- The student participates in the regular activities of an academic institution. The course is carried out as an individual project. The student identifies which subject area and methodology s/he is interested in and contacts the course leader and a researcher who can be a supervisor. At the beginning of the course, the student and supervisor must write a work plan. The student is introduced to relevant safety routines. A literature study related to the subject area or methods is conducted. The project ends with a short written report in English and an oral presentation for the research group. The report must contain a description of the internship and the tasks performed, a summary of the literature study, and a discussion in relation to the possibilities and limitations of the methods used.

Introduction to safety routines for laboratory and risk analysis, individual supervision and research group meetings are mandatory.

- Research internship is an individual course whose purpose is to provide an insight into how research and scientific development work is organized and carried out in practice. By participating in a research group for a period, the student gets a good insight into food research. The student acquires practical and theoretical knowledge of different methods used in food research, as well as insight into the limitations of different methods.

Formats and requirements for examination

To pass the course, active participation in the work of a research group, approved written report and literature review in English, and oral presentation are required.
  • 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)

Grading criteria

Betygskriterier – LVxxx Forskningspraktik livsmedel

Kursen forskningspraktik Livsmedel betygssätts med Godkänt (G) och Underkänt (U).

För att få G krävs följande:

- Genomförd praktik på en institution med godkänt handledare

- Godkänd praktikrapport

- Godkänd litteraturstudie

- Godkänd muntlig redovisning

Grading criteria - Research internship food science

The course research internship food science is graded with Pass (P) and Fail (F).

To get P, the following is required:

- Completed internship at a department with an approved supervisor

- Approved internship report

- Approved literature study

- Approved oral presentation

Course facts

The course is offered as an independent course: No Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 38060 SEK Cycle: Master’s level (A1N)
Subject: Food Science
Course code: LV0121 Application code: SLU-20189 Location: Uppsala Distance course: No Language: English Responsible department: Department of Molecular Sciences Pace: 100%