Syllabus academic year 2007/2008

Higher education credits: 15. Grading scale: TH. Level: A (Second level). Language of instruction: The course will be given in English. Alternative for: MLIV1. Optional for: B4lm. Course coordinator: Professor Gun Trägårdh, och Professor Björn Bergenståhl,, Livsmedelsteknik. Prerequisites: KLG060, KLG080. Assessment: Examination: Oral examination proceeding from the students´written report and the lectures cencerning the learning objectivesknowledge and application. To pass the course approved participation in all aspects of the project course as well as approved examination are required. Re-examination not in the ordinary re-examination periods. Home page:

To deepen knowledge in food engineering and food technology by accomplishing a technical development project from idea to prototype.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

Judgement and approach
For a passing grade the student must

The project consists of a product development process of a consumer product performed from a commercial consumer perspective. The project steps involve innnovation process-planning-literature search-laboratory work-evaluation-reporting-recommendations for commercialisation and industrialisation.

The project is performed in competing student directed groups according to a systematic project managing model. Risk assessment, experimental design, sensoric analysis, statistical evaluation, are supported by lectures. The project group should accomplish an economical evaluation and an environmental systems analysis.

Lectures, seminars with written reports and opposition, laborations, study visits.

Coultate, T.P: Food - The chemistry of its components, The Royal Society of Chemistry, Cambridge, UK, Fourth edition 2002, ISBN: 0-85404-615-1