Syllabus academic year 2011/2012
(Created 2011-09-01.)
Credits: 7,5. Grading scale: TH. Cycle: A (Second Cycle). Main field: Technology. Language of instruction: The course will be given in English on demand. Compulsory for: MLIV1. Optional for: B4lm. Course coordinator: Björn Bergenståhl,, Food Technology. Recommended prerequisits: KLG060 Food Chemistry for Product Formulation , KLG080 Food Science: Complex food. Assessment: Essays, panel debate, written exam. Home page:

To give an increased understanding of sustainable food production in relation to consumer, producer and society.

Knowledge and understanding
For a passing grade the student must

Skills and abilities
For a passing grade the student must

Be able to:

Judgement and approach
For a passing grade the student must


Coultate, T.P Food – The chemistry of its components, Fourth or later edition The Royal Society of Chemistry, Cambridge, 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 OR
Singh, P & Heldman D Introduction to Food Engineering 3rd Edition. London Academic Press 2001.
Gibney MJ; MacDonald, IA; Roche, HM (Eds): Nutrition & Metabolism. Blackwell Science 2003. ISBN: 0-632-05625-8 or later edition
WHO TRS 916 report, available on Internet via the course intranet