Course syllabus

Livsmedelsteknik I - Värmelära
Food Technology I - Heat and Heat Transfer

YTHA30, 7,5 credits, G1 (First Cycle)

Valid for: 2016/17
Decided by: Education Board C
Date of Decision: 2016-04-12

General Information

Language of instruction: The course will be given in Swedish


The aims of the course are to provide students with a deeper understanding of how various heating and cooling processes work based on principles of heat transfer, and to provide insight with respect to how these processes affect food quality. In addition, the course aims to give students practical knowledge in how to carry out temperature measurements in a correct manner in food material and processing equipment.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

Competences and skills
For a passing grade the student must


Almost all forms of food preparation involve heating in some manner. The opposite of heating is cooling, which also is a very important process in the manufacturing of food products. These processes often include phase changes such as freezing, thawing, evaporating/concentrating, and the melting of fats. In particular it is the phase changes of water that is interesting from an energy utilization perspective.

This course deals with processes in which heat is transferred to; or removed from food. The course considers the different conduct methods of heat transfer to the surfaces of food, how it is transported in the food itself, and how the quality of the food is affected as a result. The following heating and cooling processes will be presented and explained: boiling, roasting/frying, microwave heating, deep-frying, cooling, and freezing. The course will result in the student being able to calculate how much energy is converted/ transported during these processes in order to choose equipment of appropriate capacity.

Examination details

Grading scale: UG
Assessment: Written examination in heat transfer; (theoretical and numerical), laboratory exercises, assignment and project report.

Code: 0115. Name: Written Examination: Calculation.
Credits: 2,5. Grading scale: UG. Assessment: written exam
Code: 0215. Name: Laboratory Experiments.
Credits: 0. Grading scale: UG. Assessment: all laboratory experiments
Code: 0315. Name: Written Report.
Credits: 1,5. Grading scale: UG. Assessment: written report
Code: 0415. Name: Written Task.
Credits: 1. Grading scale: UG. Assessment: assignment
Code: 0515. Name: Written Examination: Theory.
Credits: 2,5. Grading scale: UG. Assessment: written exam


The number of participants is limited to: No

Reading list

Contact and other information

Course coordinator: Charlott Håkansson,
Course homepage:
Further information: Attendance during field trips and guest lectures is mandatory. In the event students cannot attend (for a valid reason) an extra assignment with equivalent content may be substituted.