Syllabus academic year 2010/2011
(Created 2010-07-25.)
Credits: 7,5. Grading scale: TH. Cycle: A (Second Cycle). Main field: Technology. Language of instruction: The course will be given in English. Compulsory for: B4lm, MLIV1. Course coordinator: Malin Sjöö,, Food Technology. Recommended prerequisits: KLG060 Food Chemistry, KNL031 Human Nutrition - Functional Foods, KMB060 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:
Gibney, MJ; MacDonald, IA; Roche, HM (Eds): Nutrition & Metabolism, Blackwell Science 2003. ISBN: 0-632-05625-8, or later edition