Syllabus academic year 2009/2010
(Created 2009-08-11.)
FOOD TECHNOLOGY - FOOD PREPARATION PROCESSESYTHA35

Higher education credits: 7,5. Grading scale: UG. Level: G1 (First level). Language of instruction: The course will be given in Swedish. YTHA35 overlap following cours/es: YTH202, YTH202 och YTH202. Compulsory for: YL2. Course coordinator: Charlott Håkansson, Charlott.Hakansson@food.lth.se, YTH. Prerequisites: YTHA30. Recommended prerequisits: YTHA20, YTHF01. Assessment: Written examination, laboratory work, project assignment and individual home assignment. Parts: 3. Home page: http://www.livsmedel.lth.se.

Aim
To give elementary knowledge on important unit operations and technologies used for transforming raw materials into prepared food. Also knowledge of process lines for food manufacturing in industry and catering.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

Contents
Different production lines will be studied to see how the raw materials are transformed into prepared foods. The lines studies are continuous as well as batch-wise, open or closed. Each line consists of a number of unit operations such as separation, disintegration, mixing, drying and pasteurisation. This course will focus on drying, pasteurisation and sterilisation. Another focus is on lines for ready prepared foods and concepts such as sous vide, cook chill, vacuum and controlled atmosphere storage are targeted but also means of extending the shelf life of prepared meals through cooling, freezing, thermal processing, storage in controlled atmosphere or vacuum.

It contains a laboratory work where storage using controlled atmosphere is compared in relation to product quality.

Literature
Andersen, Risum, 1991. Livsmedelsteknologi 1. Lund: Studentlitteratur. ISBN: 91-44-31761-1
Sjöholm I (red), 1993. Livsmedelsförädling. Stockholm: Utbildningsradion och Sveriges lantbruksuniversitet. ISBN: 91-26-92106-5. Boken tillhandahålles av kursansvarig.

Parts

Code: 0109. Name: Written Examination.
Higher education credits: 3,5. Grading scale: UG. Assessment: Passed written exam.

Code: 0209. Name: Written Report.
Higher education credits: 2. Grading scale: UG. Assessment: Active participation in the work and approved individual written report. Attendance during field trips and guest lectures is mandatory.

Code: 0309. Name: Written and Oral - Food Preservation.
Higher education credits: 2. Grading scale: UG. Assessment: Active participation in the project work and approved written and oral reports of the projects. Projects are performed in a project group but everyone in the project should be able to account for and be able to explain the content of the report. Attendance during field trips and guest lectures is mandatory.