Course syllabus
Livsmedelsvetenskap: Komplexa livsmedel
Integrated Food Science
KLG080, 7,5 credits, A (Second Cycle)
Valid for: 2013/14
Decided by: Education Board C
Date of Decision: 2013-04-15
General Information
Main field: Food Technology and Nutrition.
Compulsory for: B4-lm, MLIV1
Language of instruction: The course will be given in English
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.
Learning outcomes
Knowledge and understanding
For a passing grade the student must
Be able to
- 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
Competences and skills
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
Examination details
Grading scale: TH
Assessment: Assignments, project reporting, dugga, written exam.
Admission
Required prior knowledge: KLG060 Food Chemistry, KMB060 Microbiology.
The number of participants is limited to: No
Reading list
- Coultate, T.P: Food - The chemistry of its components. The Royal Society of Chemistry, 2002, ISBN: 0-85404-615-1.
Contact and other information
Course coordinator: Malin Sjöö, malin.sjoo@food.lth.se
Course homepage: http://www.foodandnutrition.lth.se
Further information: Study visits, seminars and project work is included.