LV0117, Basic course Food Science, 7.5 Hp
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Syllabus

Finalized by: PN-NJ, 2025-04-23
Valid from : Autumn semester 2026 (2026-08-31)

Level

First cycle (G1N)

Main field of study

Food Science

Grading Scale

Pass / Fail

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.

Course language

Swedish

Entry Requirements

Objectives

The aim of the course is to give an introduction to the programme, an overview of the professional role of food scientists and an understanding of the significance of natural resources for society. Furthermore, the course should give an insight to current research within food science and specialisation in food-related subjects. The course also intends to introduce the student to higher education and to practise general skills as for instance written and oral presentation.

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

• describe at a general level the use of natural resources and their importance in the society
• in general terms account for the production and composition of the most important food raw materials
• describe the most common methods for food processing
• describe the role of food for humans (sociological and physiological)
• search for and critically evaluate relevant literature and communicate information in writing as well as orally

Content

The course consists of a mixture of lectures, seminars, individual work and group assignments. Through lectures by researchers and invited experts, as well as study visits, the student is offered a broad overview of the all parts of the food sector and of the possible job market for food scientists. Seminars and project work give the student possibility to specialisation in parts of the course as well as training in general skills. In the course, compulsory components are included like various types of written assignments and presentations of project work.

The following fields are treated during the course:

• introduction to higher education with components as study technique, information retrieval, communication and presentation technique
• introduction to ethical argumentation and sustainable natural resources exploitation
• foodstuff from the perspective of the research, public authorities, the food industry and the consumer
• the food production chains from primary production to consumption
• the chemical composition and properties of the food raw materials

Examination Formats and Requirements for Passing the Course

Passed oral and written presentations of project work and approved participation in compulsory components.

•  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 assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Responsible Department/Equivalent

Department of Molecular Sciences

Supplementary information

Included in program

• Food Science (BSc)
• Agricultural Science with a Specialisation in Food Science

Module set

Title	Credits	Code
Single module	7.5	0101

The Course Replaces

LV0100

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.