Food Technology with introduction to food control
Course evaluation
Additional course evaluations for LV0119
Academic year 2023/2024
Food Technology with introduction to food control (LV0119-10460)
2023-08-28 - 2023-10-30
Academic year 2022/2023
Food Technology with introduction to food control (LV0119-10357)
2022-08-29 - 2022-10-31
Academic year 2021/2022
Food Technology with introduction to food control (LV0119-10349)
2021-08-30 - 2021-11-01
Syllabus and other information
Syllabus
LV0119 Food Technology with introduction to food control, 15.0 Credits
Livsmedelsteknologi med introduktion till livsmedelstillsynSubjects
Food Science Food scienceEducation cycle
Master’s levelModules
Title | Credits | Code |
---|---|---|
Exam | 10.0 | 0102 |
Fact sheet | 2.5 | 0103 |
Student lecture | 2.5 | 0104 |
Advanced study in the main field
Second cycle, has only first-cycle course/s as entry requirementsMaster’s level (A1N)
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.
Language
SwedishPrior knowledge
Knowledge corresponding to 180 credits, of which 90 credits in one of the following fields of study: biology, animal science, food science, nutrition, public health science, medicine, environmental science, chemistry, food and meal science, dietetics.The prerequisite is also met by those who have a professional degree as a veterinarian, biomedical analyst or as a dietitian, and can also be met in other ways that provide equivalent knowledge.
Objectives
After completing the course, the student should 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
The course is based on lectures, invited lecturers, group work, oral and written presentation of assignments
and self-study.
The course provides an introduction to:
- food production and food quality
food supervision and its role in the food chain
literature and information search
presentation technique, opposition and argumentation
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
Grading form
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.Formats and requirements for examination
Oral, practical and written exams.
Written exam: 10 credits (grade U, 3,4,5)
Fact sheet: 2.5 credits (U / G)
Student lesson: 2.5 credits (U / G)
Final grades are obtained when all compulsory parts are achieved.
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.
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.
Responsible department
Department of Molecular Sciences
Further information
Litterature list
Livsmedelsvetenskap by: Annica Nylander, Lena Jonsson, Ingela Marklinder, Margaretha Nydahl
ISBN: 9789144095677
(https://www.studentlitteratur.se/kurslitteratur/omvardnad-och-vard/naringslara/livsmedelsvetenskap)
Comment: Second edition
Handouts from the lectures will also be a part of the cours litterature