Course syllabus

Livsmedlens näringsmässiga och mikrobiologiska kvalitet
Food, Nutritional and Microbilogical Quality

YTHA65, 15 credits, G1 (First Cycle)

Valid for: 2014/15
Decided by: Education Board C
Date of Decision: 2014-04-14

General Information

Depth of study relative to the degree requirements: First cycle, has less than 60 credits in first-cycle course/s as entry requirements.
Language of instruction: The course will be given in Swedish

Aim

The aim of the course is to describe digestion, absorption and metabolism of nutrients in the body, and their effects on our health. The course will give the relation between different nutrients and their content in different foodstuffs. The aim is also implement the knowledge about microorganisms in food and give the students opportunity to carry out an HACCP-analysis.  Food safety work in food industry is highlight by lectures and by a project work at an industrial site. A further aim of the course is to give knowledge about as public food control and legislation on food safety.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

 

• describe and explain the digestion and absorption of carbohydrates, fat and protein
• give an overview of the metabolism of carbohydrates, fat and protein
• describe the energy nutrients present in ordinary Swedish food products
• describe the requirements of water and the water balance in the body
• define and classify vitamins and minerals
• give an overview of how different nutrients are affected during handling and processing of food
• give an overview of the Swedish dietary guidelines
• understand the principle of the recommendations in the dietary guidelines concerning energy nutrients describe and explain how the nutritive value of carbohydrates, fat and protein, respectively, is determined
• have knowledge about pathogenic bacteria that can be present in food
• have knowledge of vermins and pests, industrial cleaning, and quality systems
• be aquainted with laws and regulations on food safety and public control
• be able to design a control programme for a limited food production activity, based on HACCP-principles
• be able to carry out a study in food plant with the purpose of safe food production

 

Competences and skills
For a passing grade the student must

 

• carry out food records
• execute assessments of nutritive values
• be able to present a project report to a client, both as an oral presentation and a written report

 

Judgement and approach
For a passing grade the student must

 

• value the composition of energy nutrients in relation to the Swedish dietary guidelines

 

Contents

The gastrointestinal tract

Digestion, absorption and metabolism of the main components in food; carbohydrates, fat and protein.

The nutritive value of carbohydrates, fat and protein.

Water: amount, distribution and function in the body.

Vitamins and minerals: definitions and classifications.

The composition of nutrients in different foods.

Changes in nutritive value during food processing.

Diet and health in Sweden and worldwide, a short review.

The Swedish dietary guidelines.

Assessments of nutritive value.

Food poisoning

Hygiene and control programmes; including development of a HACCP analysis.

Quality control programs

Legislation concerning food safety and public control

Public control in the food chain

A food safety study at a food plant.

 

Examination details

Grading scale: UG
Assessment: One written examination, one food record, two written tasks , one written report and two oral examination.

Parts
Code: 0111. Name: Written Examination.
Credits: 7,5. Grading scale: UG. Assessment: Passed written exam.
Code: 0211. Name: Food Record.
Credits: 0. Grading scale: UG.
Code: 0311. Name: Written Task (nl).
Credits: 0. Grading scale: UG.
Code: 0411. Name: Oral Examination: Food Poisoning.
Credits: 0. Grading scale: UG.
Code: 0511. Name: Laboratory Experiments.
Credits: 0. Grading scale: UG.
Code: 0611. Name: Report.
Credits: 7,5. Grading scale: UG. Assessment: Passed report.

Admission

Required prior knowledge: Food, chemical and microbiological bases.
The number of participants is limited to: No

Reading list

• Abrahamsson L et al: Näringslära för högskolan. Liber AB , 2006, ISBN: 91-47-05355-0.
• Thougaard m fl: Grundläggande mikrobiologi med livsmedelsapplikationer. Studentlitteratur, 2007, ISBN: 978-91-44-00656-7.
• Israelsson T: Offentlig kontroll enligt Livsmedelslagen. Studentlitteratur , 2006, ISBN: 91-44-01544-5, Frivillig litteratur.

Contact and other information

Course coordinator: Yvonne Granfeldt, yvonne.granfeldt@food.lth.se
Course coordinator: Eva Jonsson, eva.jonsson@food.lth.se
Course homepage: http://www.livsmedel.lth.se
Further information: Laboratory works, group exercises, study visits, lecturer by visitors are compulsory. In case of legal impediment the student could accomplish an individual task with equivalent content.