Food Technology with introduction to food control
Entry Requirements
The prerequisite is also fulfilled by those who have a professional degree as a veterinarian, biomedical analyst, or dietitian, and can also be fulfilled in other ways that provide equivalent knowledge.
Swedish equivalent to the general entry requirements for courses or study programmes that begin in the first cycle and that are intended for new entrants to higher education
English 6
Course facts
LV0140, Food Technology with introduction to food control, 15.0 Hp
Print syllabus
Syllabus
Finalized by: PN-O, 2025-12-12
Valid from : Autumn semester 2026 (2026-08-31)
Level
Second cycle (A1N)
Main field of study
Food Science
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.
Course language
Swedish
Entry Requirements
The prerequisite is also fulfilled by those who have a professional degree as a veterinarian, biomedical analyst, or dietitian, and can also be fulfilled in other ways that provide equivalent knowledge.
Swedish equivalent to the general entry requirements for courses or study programmes that begin in the first cycle and that are intended for new entrants to higher education
English 6
Objectives
Upon successful completion of the course, students will be able to
- orally and in writing describe how food is produced
- account for food quality
- describe and explain the elements that are part of food supervision
- search and compile literature and information
- account for the composition and technological properties of our staple foods
- account for our most common processing and sustainability processes
- briefly master presentation and argumentation techniques
Content
Subject-related content
The course provides an introduction to:
- food production and food quality
- food control and its role in the food processing chain
The course deals with most food groups with regard to:
- Chemical composition and its effects on different properties of foods
- The most common processes for processing various raw materials
Teaching formats
To further student learning and promote discussion, a variety of methods are used: lectures, group work, oral and written presentation of assignments and self-study.
The course focuses on the following generic competencies:
- literature and information search
- presentation technique, opposition and argumentation
The following course events are obligatory:
- Fact sheet and presentations of fact sheets
- Student lectures
- Lectures with invited speakers
Collaboration with the surrounding community takes place through invited lecturers from government agencies, industry and inspirational speakers.
Examination Formats and Requirements for Passing the Course
- passed written examination - approved written presentation - approved oral presentation - approved participation in compulsory components Final grades are obtained when all compulsory parts are achieved.
Responsible Department/Equivalent
Department of Molecular Sciences
Supplementary information
Included in program
- Food Inspection - Master's Programme
Module set
| Title | Credits | Code |
|---|---|---|
| Examination | 8.0 | 0001 |
| Student lecture | 4.0 | 0002 |
| Fact sheet | 3.0 | 0003 |
The Course Replaces
LV0119