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. YTHA50 overlap following cours/es: YTH202, YTH202 och YTH202. Compulsory for: YL2. Course coordinator: Charlott Håkansson,, YTH. Recommended prerequisits: YTHA35, YTHA40, YTHA45. Assessment: Written examination, product development project, arrange and analyze a sensory test, teaching assignment. Attendance during field trips and guest lectures, field trips and seminars in mandatory. Parts: 4. Further information: Attendance during field trips and guest lectures is mandatory. In the event students cannot attend (for a valid reason) an extra assignment with equivanlent content may be substituted. Home page:

The aim of the course is to give insight into how the innovation process and product development is carried out within different types of food companies. This will consider the entire chain of events from idea to finished product, encompassing everything from choice of raw material to choice of packaging and distribution, as well as the various tools available to a product developer to optimize this work. The aim is to also train the student in being able to weigh in ethical and environmental aspect into product their development work.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

to be able to actively participate in planning and carrying out different types of sensory test and well as analyzing the results

to be able to actively participate in a project group with the purpose of developing a new product

To develop new products or adapt and improve existing ones is necessary for all companies. To be successful companies must think strategically and this requires an active and creative innovation and product development process. Product development often involves working in a project group with individuals with different competencies and backgrounds. For the food engineer it is necessary to be able to understand what happened in the food product when changes are made to the recipe or production specifications. Food engineers must also be able apply new trends and make use of new research results in the creation of novel products which are able to be produced effectively, be able to be stored and delivered to consumers while maintaining their quality and safety. At the same time it should also be taken into consideration the ethical, environmental and sustainability consequences of these new products. In order to optimise working practices and ensure product quality sensory science is a useful toll in addition to experiment planning and evaluation of results.

Lundgren, Birgit. (1981) Handbok I sensorisk analys, SIK-rapport. Göteborg : Institutet för livsmedel och bioteknik. (198 s). ISBN 0436-2071
Skåneländska Gastronomiska Akademiens Skriftserie, nummer 3 (2000) Våra drycker, Hermansson, P (sid 176-190). Stockholm: Carlsson bokförlag. ISBN 91 7203 968 X
Artikelkompendium tillhandahålles av kursansvarig vid kursstart
Internetadresser till myndigheter och branschföreträdare delas ut vid kursstart.
Aktuell lagstiftning och vägledning till lagstiftningen rörande märkning och presentation av livsmedel, användandet av symboler, tillsatser samt förpackningsmaterial till livsmedel hämtas från Livsmedelsverkets hemsida


Code: 0109. Name: Written Examination.
Higher education credits: 2. Grading scale: UG. Assessment: Written examination.

Code: 0209. Name: Project - Product Development.
Higher education credits: 3,5. 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 at guest lectures, study visits, and seminars that are arranged during the course is compulsory. If the student has an acceptable reason not to participate, exercises with similar content can be accepted instead.

Code: 0309. Name: Teaching Practice.
Higher education credits: 1. Grading scale: UG. Assessment: Teaching in the student group, propose questions for exam and evaluation.

Code: 0409. Name: Sensory Evaluation of Food.
Higher education credits: 1. Grading scale: UG. Assessment: Active participation in the project work and in an oral opposition.