Course syllabus
Vegetabiliska livsmedel
Vegetables
YTHA40, 7,5 credits, G1 (First Cycle)
Valid for: 2014/15
Decided by: Education Board C
Date of Decision: 2014-04-14
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.
Language of instruction: The course will be given in Swedish
Aim
To give knowledge of cultivating, handling and storage of
vegetables so that fresh as well as processed vegetables with an
optimal quality and a minimal environmental load can reach the
consumers.
In the concept vegetables all food derived from the vegetable
kingdom is included: fruits, berries, vegetables, potatoes, root
vegetables and cereals.
Learning outcomes
Knowledge and understanding
For a passing grade the student must
- have knowledge of the legislation regulating cultivation and
additional handling of vegetables (fruits, berries, vegetables,
cereals, potatoes) and of various cultivation methods for
vegetables as well as how they influence the quality of the raw
material and the environment.
- have knowledge of how carbohydrates are formed and converted in
vegetables and how various types of vegetables are built up.
- have knowledge of how vegetables, fruits berries, potaoes and
other products rich in starch are processed on an industrial scale
and be familiar with the equipment used on an industrial scale as
well as how the choice of primary product, harvest, handling,
processing and storage influence the quality of the product.
- have a knowledge of the microbiological risks associated with
consumption of vegetables
- be able to describe and explain the scientific reasons for the
recommendation that we should eat 0.5 kg fruits and vegetables a
day
- have knowledge of the health problems and illness which could
be caused by vegetables..
Competences and skills
For a passing grade the student must
· be able to investigate the presence of micro organisms in
vegetable products, be able to choose the most suitable substrates
and judge which methods are most appropriate during sample
preparation.
Contents
In the term vegetables fruits, berries, vegetables, potatoes,
cereals and all products from them are included. The area is large
and important and frequently discussed in media. EHEC in
lettuce, shigella in raspberries, the fibre content in bread, low
GI in pasta, antioxidants, 0.5kg fruit and vegetables a day, the
fat content in chips, sugar peas transported by air from Kenya,
organic vs. conventional cultivation, overdone vegetables,
plastic-coated cucumber.
The course content covers the whole chain from cultivation,
harvest, storage, sale, cooking and industrial processing to
consumption. The choice of raw material, handling routines and
equipment as well as the suitability as a raw material in the food
industry and environmental aspects will be discussed from an
eating quality point of view
The course covers initially vegetables, fruits and berries and
after that potato, rice, pasta and other vegetables rich in starch.
Finally, cereals and bread etc. are covered.
Lectures, laboratory experiments, group assignments and study
visits are included.
Examination details
Grading scale: UG
Assessment: Written exam, laborations, two assignments.
Parts
Code: 0111. Name: Assignment.
Credits: 0. Grading scale: UG. Assessment: assignment
Code: 0211. Name: Laboratory Experiments.
Credits: 0. Grading scale: UG. Assessment: all laboratory experiments
Code: 0311. Name: Study Visits, Guest Lectures and Seminars.
Credits: 0. Grading scale: UG. Assessment: all guest lectures, study visits and seminars
Code: 0411. Name: Written Examination.
Credits: 7,5. Grading scale: UG. Assessment: written exam
Admission
Required prior knowledge: YTHA65, YTHA70, YTHA75.
The number of participants is limited to: No
The course overlaps following course/s: YTH202
Reading list
- Böcker.
- · Jonsson, L et al. (2007). Livsmedelsvetenskap. Lund: Studentlitteratur (395 s) ISBN: 979144043463.
- · Abrahamsson L et al.( 2006). Näringslära för högskolan. Stockholm: Liber AB (464 s) ISBN: 91-47-05355-0. Sidorna 89 – 90, 225 – 232, 257 – 260, 271 – 274, 289 – 293, 300 – 305.
- · H. Thougaard m fl (2007). Grundläggande mikrobiologi med livsmedelsapplikationer, 2:a upplagan, sidorna 353-367.
- Kompendier.
- · Furugren, B. Livsmedelskemi och matkunskap (2010). Vegetabilier. Ca 350 sidor. Finns att köpa vid kursstart.
- · G. Molin. Livsmedelsmikrobiologi (1998). Sidorna 121- 144 samt 175-189. Finns att köpa vid kursstart.
- · Nilsson, H.(rev 2010). Kompendium i kommunikation. Kan tillhandahållas av programansvarig.
- Internet.
- · Marie Olsson, Kristina Mattsson (2003). Kvalitet på grönsaker och frukt, Jordbruksverket, www.sjv.se.
- http://www2.jordbruksverket.se/webdav/files/SJV/trycksaker/Pdf_ovrigt/p7_14.pdf.
- · Hans Lindmark (2002). Mikrobiologisk riskprofil för frukt och grönsaker, Livsmedelsverket, www.slv.se.
- http://www.slv.se/upload/dokument/rapporter/bakterier_virus_mogel/Riskprofil_frukt_gronsaker.pdf.
- · Fredlund et al (2009). Mögel och mykotoxiner i livsmedel. Livsmedelsverkets rapport 4, 2009. 82 sidor.
- http://www.slv.se/upload/dokument/rapporter/bakterier_virus_mogel/2009_4_livsmedelsverket_riskprofil_mogel_och_mykotoxiner.pdf .
- Artiklar.
- · Artiklar till fördjupningsuppgifterna, se litteraturförteckningen till resp fördjupningsuppgift.
- · Artikelkompendium omfattande ca 50 sidor om aktuella frågeställningar vad gäller sambandet kost – hälsa.
- Referenslitteratur.
- Blücher A (red) 2005 Functional foods Nutrition, medicin och livsmedelsvetenskap. Lund: Studentlitteratur (201 s).
- Lindeberg S 2003. Maten och folksjukdomarna – ett evolutionsmedicinskt perspektiv. Lund: Studentlitteratur (265 s).
- Andersen, PE 1993. Livsmedelsteknologi 2, Vegetabiliska livsmedel. Lund: Studentlitteratur (464 s).
- Eva Jonsson (red) 1993. Våra livsmedelsråvaror. Stockholm: Utbildningsradion och Sveriges lantbruksuniversitet. ISBN: 91-26-92106-5. Sidorna 50-67, 32-39, 11-31. Finns att köpa av kursansvarig (132 s).
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.