Aim
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

• know how different raw materials or processes can be used to develop foods

• be able to describe structure and different levels of complexity of food stuff

• calculate parameters in unit operations often used in food production system

Skills and abilities
For a passing grade the student must

• be able to identify, formulate and handle complex problems in food production system in a critical and independent way

• orally and in written describe and discuss how different raw materials or food processes can be used to develop foods

• be able to independently and in a group plan, discuss and present, results and conclusions of practical work

• orally and in written be able to independently and in a group plan, discuss and present, results and conclusions of practical work done in laboratories and present the theories behind the practical work

Judgement and approach
For a passing grade the student must

• show ability to work in teams and to collaborate in different groups

Contents
Lectures, practical work (seminars, mini-lab activities) peer assessments, study visits, project

Literature
Coultate, T.P Food – The chemistry of its components, The Royal Society of Chemistry, Cambride, UK, 2002 ISBN: 0-85404-615-1