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

Higher education credits: 15. Grading scale: UG. Level: G1 (First level). Language of instruction: The course will be given in Swedish. Compulsory for: YL1. Course coordinator: Yvonne Granfeldt, och Alejandra Vasquez,, YTH. Recommended prerequisits: Food, chemical and microbiological bases. Assessment: One written examination, one food record, two written tasks , one written report and two oral examination. Parts: 2. Further information: Written examination, laboratory works, group exercises in chemistry, assignment in mathematics, study visits, base group meetings. Group exercises in chemistry and study visits are compulsory. In case of legal impediment the student could accomplish an individual task with equivalent content. Home page:

The aim of the course is to describe digestion, absorption and metabolism of nutrients in the body, and their effects on our health. The course will give the relation between different nutrients and their content in different foodstuffs. The aim is also the practical application and development of knowledge about microorganisms in food, how food quality and safety are affected in food production, and what the consequences might be for the consumers if something goes wrong. Another aim is to give knowledge about legislation concerning food production.

Knowledge and understanding
For a passing grade the student must

describe and explain the digestion and absorption of carbohydrates, fat and protein

give an overview of the metabolism of carbohydrates, fat and protein

describe the energy nutrients present in ordinary Swedish food products

describe the requirements of water and the water balance in the body

define and classify vitamins and minerals

give an overview of how different nutrients are affected during handling and processing of food

give an overview of the Swedish dietary guidelines

understand the principle of the recommendations in the dietary guidelines concerning energy nutrients describe and explain how the nutritive value of carbohydrates, fat and protein, respectively, is determined

be able to describe legislation concerning food safety and control, the structure of the laws, and how to find the most recent information about legislation

be able to design a control progamme for a limited food production activity, based on HACCP

be aquainted with the concepts of BRC (EMV), traceability and ISO 22000:2005

be able to identify critical control points in different types of food processes, and suggest how to minimize or even eliminate any risks related to these critical control points

be able to use molecular-based methods for the identification of microorganisms.

Skills and abilities
For a passing grade the student must

carry out food records

execute assessments of nutritive values

be able to execute a hygienic control adapted for different food production systems

be able to present a project report to a client, both as an oral presentation and a written report

be able to understand and perform molecular based analyses when needed

Judgement and approach
For a passing grade the student must

value the composition of energy nutrients in relation to the Swedish dietary guidelines

The gastrointestinal tract

Digestion, absorption and metabolism of the main components in food; carbohydrates, fat and protein.

The nutritive value of carbohydrates, fat and protein.

Water: amount, distribution and function in the body.

Vitamins and minerals: definitions and classifications.

The composition of nutrients in different foods.

Changes in nutritive value during food processing.

Diet and health in Sweden and worldwide, a short review.

The Swedish dietary guidelines.

Assessments of nutritive value.

Food poisoning

Hygiene and control programmes based on HACCP.

Legislation concerning food and its handling is discussed.

A quality control programme during a visit to a food plant.

HACCP, critical control points

BRC (EMV), traceability, ISO 22000:2005 and others

Abrahamsson L et al: Näringslära för högskolan. Liber AB 2006, ISBN: 91-47-05355-0
Thougaard m fl: Grundläggande mikrobiologi med livsmedelsapplikationer. Studentlitteratur 2007. ISBN: 978-91-44-00656-7


Code: 0110. Name: Written Examination.
Higher education credits: 7,5. Grading scale: UG. Assessment: Passed written exam.

Code: 0410. Name: Written Report: Quality Control.
Higher education credits: 7,5. Grading scale: UG. Assessment: Passed written report in quality control.