Plant Food Science
Course description
The course Plant Food Science is intended for you who are interested in food made from raw materials that originate from plants. It is on an 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 depending on the raw materials. Food quality can be considered in different ways, and we mainly focus on sensory and nutritional qualities that are of importance for consumers. We also discuss functional properties that are relevant for the industry during processing, handling and storing of 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.
Entry Requirements
Course facts
LV0127, Plant Food Science, 15.0 Hp
Print syllabus
Syllabus
Finalized by: Jon Petter Gustafsson, 2022-12-12
Valid from : Spring semester 2024 (2024-01-15)
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
English
Entry Requirements
Objectives
After completion of the course, the student should be able to:
- in general terms, describe the food chain from harvest to final plant food products for the most important food plants.
- describe in detail how product specific properties and storage conditions of the plant raw materials discussed may influence the final sensory and nutritional quality of the food product.
- describe in detail principles for industrial processes that convert and further process plant raw materials into ready-to-eat products.
- describe in detail how processing processes transform raw materials into ready-to-eat products and how the quality of the product is affected by the process.
Content
Subject content:
The course highlights the sensory and nutritional quality of plant products in relation to the morphological and chemical properties of the plant raw material. Principles for various industrial processes for further processing of the plant raw material into finished food products are described, emphasizing the relationship between composition, processability and product quality.
Implementation:
The course consists of lectures, laboratory sessions, literature studies, group assignments, seminars and presentations.
The course focuses on the following generic competencies:
- information skills
- critical thinking
- problem solving
- scientific methods
- oral communication
- cooperation
- time planning / managing time frames
The following elements are mandatory:
All laboratory sessions, hand-in assignments, seminars and presentations.
Collaboration with the surrounding society is achieved by:
Invited lecturers from industry, government authorities and/or external academia.
Examination Formats and Requirements for Passing the Course
- approved written examination - approved participation in compulsory activities
Responsible Department/Equivalent
Department of Molecular Sciences
Supplementary information
Included in program
- Agriculture and Food Science
- Agriculture Programme - Food
- Agricultural Science with a Specialisation in Food Science
Module set
| Title | Credits | Code |
|---|---|---|
| Theoretical part | 11.0 | 0101 |
| Mandatory course elements | 4.0 | 0102 |
The Course Replaces
LV0113