Course syllabus

Livsmedelsteknik II - Processteknik
Food Technology - Food Preparation Processes

YTHA35, 7,5 credits, G1 (First Cycle)

Valid for: 2013/14
Decided by: Education Board C
Date of Decision: 2013-04-15

General Information

Depth of study relative to the degree requirements: First cycle, has less than 60 credits in first-cycle course/s as entry requirements.
Compulsory for: YL2
Language of instruction: The course will be given in Swedish

Aim

To give elementary knowledge on important unit operations and technologies used for transforming raw materials into prepared food. Also knowledge of process lines for food manufacturing in industry and catering.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

• Know the concept unit operation
• Know, describe and explain different systems for manufacturing prepared foods
• Be able to explain technologies for extending shelf-life and quality
• Know the concept of relative humidity
• Know food processes that are energy demanding and means of reducing the energy requirements.

Competences and skills
For a passing grade the student must

• Be able to flow sheeting process lines.
• Be able to perform energy auditing and temperature during food manufacturing.
• Be able to choose gas composition for different food stuff when packed in modified atmosphere and be able to measure the gas composition during storage of foods.

Contents

Different production lines will be studied to see how the raw materials are transformed into prepared foods. The lines studies are continuous as well as batch-wise, open or closed. Each line consists of a number of unit operations such as separation, disintegration, mixing, drying and pasteurisation. This course will focus on freezing, drying, pasteurisation and sterilisation. Another focus is on lines for ready prepared foods and concepts such as sous vide, cook chill, vacuum and controlled atmosphere storage are targeted but also means of extending the shelf life of prepared meals through cooling, freezing, thermal processing, storage in controlled atmosphere or vacuum.

It contains a laboratory work where storage using controlled atmosphere is compared in relation to product quality.

Examination details

Grading scale: UG
Assessment: Written examination, laboratory work, project assignments and individual home assignment.

Parts
Code: 0112. Name: Written Examination.
Credits: 2. Grading scale: UG. Assessment: written exam
Code: 0212. Name: Written Report.
Credits: 1. Grading scale: UG. Assessment: written report
Code: 0312. Name: Assignment: Food Preservation.
Credits: 1,5. Grading scale: UG. Assessment: assignment
Code: 0412. Name: Assignment: Flow Diagram.
Credits: 2. Grading scale: UG. Assessment: assignment
Code: 0512. Name: Assignment: Topical Theme.
Credits: 1. Grading scale: UG. Assessment: assignment

Admission

Admission requirements:

• YTHA30

Required prior knowledge: YTHA20, YTHF01.
The number of participants is limited to: No
The course overlaps following course/s: YTH202

Reading list

• Jonsson Marklinder Nydahl Nylander: Livsmedelsvetenskap. Studentlitteratur, 2007, ISBN: 978-91-44-04346-3.
• Ekholm Fraenkel Hörbeck : Formler & tabeller i fysik, matematik och kemi för gymnasieskolan. Konvergenta HB , 2010, ISBN: 978-91-97-37086-8.
• Aktuell debattbok. Vilken meddelas i samband med kursstart.
• Kompendium i livsmedelsteknik, finns att köpa av kursansvarig vid kursstart.

Contact and other information

Course coordinator: Charlott Håkansson, Charlott.Hakansson@food.lth.se
Course homepage: http://www.livsmedel.lth.se
Further information: Study visits and guest lectures are compulsory. In case of legal impediment the student has to accomplish an individual assignment with an equivalent content.