Syllabus academic year 2009/2010
(Created 2009-08-11.)

Higher education credits: 7,5. Grading scale: UG. Level: G1 (First level). Language of instruction: The course will be given in Swedish. YTHA40 overlap following cours/es: YTH202, YTH202 och YTH202. Compulsory for: YL2. Course coordinator: Charlott Håkansson,, YTH. Recommended prerequisits: YTHA01, YTHA20. Assessment: Written exam, laborations, two assignments. Further information: Study visits and guest lectures are compulsory. In case of legal impediment the student has to accomplish an individual assignment with an equivalent content. Home page:

To give knowledge of cultivating, handling and storage of vegetables so that fresh as well as processed vegetables with an optimal quality and a minimal environmental load can reach the consumers.

In the concept vegetables all food derived from the vegetable kingdom is included: fruits, berries, vegetables, potatoes, root vegetables and cereals.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

· be able to investigate the presence of micro organisms in vegetable products, be able to choose the most suitable substrates and judge which methods are most appropriate during sample preparation.

· be able to compose a vegetarian menu in agreement with the recommendations of SNR.

In the term vegetables fruits, berries, vegetables, potatoes, cereals and all products from them are included. The area is large and important and frequently discussed in media. EHEC in lettuce, shigella in raspberries, the fibre content in bread, low GI in pasta, antioxidants, 0.5kg fruit and vegetables a day, the fat content in chips, sugar peas transported by air from Kenya, organic vs. conventional cultivation, overdone vegetables, plastic-coated cucumber.

The course content covers the whole chain from cultivation, harvest, storage, sale, cooking and industrial processing to consumption. The choice of raw material, handling routines and equipment as well as the suitability as a raw material in the food industry and environmental aspects will be discussed from an eating quality point of view

The course covers initially vegetables, fruits and berries and after that potato, rice, pasta and other vegetables rich in starch. Finally, cereals and bread etc. are covered.

Lectures, laboratory experiments, group assignments and study visits are included.

§ Furugren, B. 2008. Livmedelskemi och matkunskap. Avsnittet Vegetabilier.
§ Andersen, Risum. 1991. Livsmedelsteknologi 2. Lund: Studentlitteratur. ISBN: 91-44-31761-1
§ Thougaard H et al 2007. Grundläggande mikrobiologi med livsmedelsapplikationer. Lund: Studentlitteratur
§ Abrahamsson L et al. 2006. Näringslära för högskolan. Stockholm: Liber AB (464 s)
§ Eva Jonsson (redaktör) 1993. Våra livsmedelsråvaror; Produktion, sammansättning och egenskaper. Stockholm: Sveriges utbildningsradio.
§ Eva Jonsson (red) 1993. Våra livsmedelsråvaror. Stockholm: Utbildningsradion och Sveriges lantbruksuniversitet. ISBN: 91-26-92106-5. Boken tillhandahålles av kursansvarig.
§ Molin G. 1993. Livsmedelsmikrobiologi. Lund: Kemicentrum, Lunds universitet
§ Litet kompendium om de vanligaste mögelsvamparna, deras toxiner och olika effekter av dessa. Kompendiet tillhandahålles av kursansvarig.
§ Artikelkompendium omfattande ca 50 sidor om aktuella frågeställningar vad gäller sambandet kost - hälsa
§ Jonsson, L et al. 2007. Livsmedelsvetenskap. Lund: Studentlitteratur (395 s) ISBN: 9789144043463
§ Blücher A (red) 2005 Functional foods Nutrition, medicin och livsmedelsvetenskap. Lund: Studentlitteratur (201 s)
§ Lindeberg S 2003. Maten och folksjukdomarna – ett evolutionsmedicinskt perspektiv. Lund: Studentlitteratur (265 s)