Food Technology
This course instance is exclusively for incoming exchange students
Course description
This course is for you who want to learn more about foods and how they are produced. The course combines theory with practical exercises and study visits with the aim to give you a broad overview of technologies used in the food industry.
Production of high-quality foods requires understanding how quality aspects of foods such as composition, storage stability and sensory properties are affected by the properties of the raw material and manufacturing processes. In addition to knowledge of the subject, the course gives you tools for critical thinking, collaboration and development of various presentation techniques.
During the course, you will learn about the production of both animal- and plant-based foods through lectures, group work, laboratory work and problem solving. In addition to us teachers and researchers, you will also meet invited experts from different parts of the food industry.
Entry Requirements
- English 6
Course facts
LV0130, Food Technology, 15.0 Hp
Print syllabus
Syllabus
Level
First cycle (G2F)
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
English
Entry Requirements
- English 6
Objectives
In the course food quality characteristics such as storage stability, sensory and technology will be discussed in terms of chemical composition and structures.
After completing the course the students should be able to:
- demonstrate knowledge of the most common food products and their most important quality characteristics
- apply knowledge regarding the manufacture of various products and relate this to the techniques used in various food processes
- demonstrate knowledge of and explain how these processes change the raw material composition and structure, and thus how the food quality is affected
Content
Subject content:
In the course food quality characteristics such as storage stability, sensory and technology will be discussed in terms of chemical and physiological composition and structure and how different food processes influence them.
Teaching format:
The course utilises different forms of teaching to promote students' learning and discussions through:
- Lectures
- Demonstrations
- Groupwork
- Problem-based learning
- Personal reflections
- Practical exercises (manufacture of dairy products)
The course focuses on the following general competencies:
- Ability to apply critical thinking
- Independence (to independently solve problems)
- Looking at a phenomenon from different perspectives
- Analysing the phenomenon by applying a theory
- Reading and understanding texts with advanced content
- Searching for and evaluating information in order to answer a question
- Formulating and clarifying a position both orally and in writing
- Presentation techniques
- Digital literacy
- Cooperation
- Time-management
- Taking initiative, responsibility and translating ideas into action
The following parts of the course are mandatory:
- Manufacture of dairy products
- Fact sheets and presentations of fact sheets
- Student lectures
- Problem-based learning
- Lectures with invited speakers
Collaboration with the surrounding society takes place through
- Invited speakers from industry and other universities than SLU
- Direct contact with researchers/teachers from SLU
Examination Formats and Requirements for Passing the Course
Approved written examination, approved written exercises and approved participation in compulsory parts.
Responsible Department/Equivalent
Department of Molecular Sciences
Supplementary information
Module set
| Title | Credits | Code |
|---|---|---|
| Student lectures | 2.0 | 0001 |
| Written examination | 10.0 | 0003 |
| Problem-based learning | 1.0 | 0004 |
| Mini research project | 2.0 | 0005 |
The Course Replaces
LV0112