Valid for: 2016/17
Decided by: Education Board C
Date of Decision: 2016-03-31
Main field: Food Technology and Nutrition.
Compulsory for: MLIV1
Elective for: B4-lm
Language of instruction: The course will be given in English
To provide a science-based holistic approach to colloidal, structural and functional properties of formulated food, its ingredients, and components.
Knowledge and understanding
For a passing grade the student must
• know how the properties of different materials or formulations can be used to develop functional and healthy foods
• describe the food structure on different levels with different degrees of complexity
• be able to describe how different components of formulations interact and give rise to functionality
• know the colloidal properties and its role in various food systems
Competences and skills
For a passing grade the student must
• have the ability to critically identify, formulate and manage issues relating colloidal properties and texture of food formulations
• orally and written form discuss and report how different raw materials or ingredients can be used to develop functional food
• be able to explain, analyze and systematically highlight the importance of the formulation of food structure, content and bioavailability of the nutrient
• have the ability to independently and in group plan, report and discuss the findings and conclusions of practical sessions
Judgement and approach
For a passing grade the student must
• be able to independently seek and evaluate information in scientific articles
• show ability for teamwork and collaboration in different groups
Lectures, practical exercises (eg exercises, seminars, mini-labs), peer-reviewed tests, study visits, project work
Grading scale: TH
Assessment: Approved written test, assignments and smaller project. The grades 4 and 5 on the TH-scale are obtained through well written and orally presented project.
The number of participants is limited to: No
The course overlaps following course/s: KLG080
Course coordinator: Malin Sjöö, Malin.sjoo@food.lth.se
Course coordinator: Lars Nilsson, lars.nilsson@food.lth.se