Syllabus academic year 2007/2008

Higher education credits: 7,5. Grading scale: TH. Level: A (Second level). Language of instruction: The course will be given in English. Compulsory for: MLIV1. Optional for: B4lm. Course coordinator: Kerstin Skog, och Gun Trägårdh,, Livsmedelsteknologi. Recommended prerequisits: KLG080 Food Science: Complex food. Assessment: Essays, panel debate, written exam. Home page:

To give an increased understanding of sustainable food production in relation to consumer, producer and society.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

Be able to:

Judgement and approach
For a passing grade the student must


Coultate, T.P Food – The chemistry of its components, Fourth edition The Royal Society of Chemistry, Cambridge, UK, 2002. ISBN: 0-85404-615-1
Kessler, H.G Food and Bio Process Engineering. Dairy Technology, Verlag A. Kessler, Tyskland 2002. ISBN: 3-9802378-0 OR
Singh, P & Heldman D Introduction to Food Engineering 3rd Edition. London Academic Press 2001.
Geissler C & Powers H (Eds). Human Nutrition. Elsevier 2005. ISBN: 0 443 07356 2 or
Gibney MJ, Vorster HH and Kok F, Introduction to Human Nutrition, Blackwell Science Ltd, ISBN 0-632-05624-X.
WHO TRS 916 report, available on Internet via the course intranet