Syllabus academic year 2008/2009
(Created 2008-07-17.)

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: Ann-Charlotte Eliasson,, Livsmedelsteknologi. Prerequisites: KLG060 Food Chemistry, KMB023 Food Microbiology. Assessment: Lab reports, assignments, written exam. Further information: Problem Based Learning (PBL), study visit, lectures, seminars, assignments and laborations. The PBL meetings are compulsary. Home page:

The aim of the course is to understand and have an overview of the complexity of food process technology, functional properties of food, changes in nutrients and quality together during problem solving.

Knowledge and understanding
For a passing grade the student must

Be able to

Skills and abilities
For a passing grade the student must

Judgement and approach
For a passing grade the student must


Coultate, T.P Food – The chemistry of its components, The Royal Society of Chemistry, Cambride, 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
Singh, P & Heldman D Introduction to Food Engineering 3rd Edition. London Academic Press 2001 ISBN:
Geissler, C and Powers, H (Eds). Human Nutrition, Eleventh Edition
Elsevier 2005, ISBN: 0 443 07356 2