Course syllabus
Livsmedelsindustrins relation till samhälle och konsument
The Relationship between Food Industry, Society and Consumers
KLGN15, 7,5 credits, A (Second Cycle)
Valid for: 2020/21
Decided by: PLED B/K
Date of Decision: 2020-03-27
General Information
Main field: Food Technology and Nutrition.
Compulsory for: MLIV1
Elective for: B4-lm
Language of instruction: The course will be given in English on demand
Aim
To give an increased understanding of sustainable food
production in relation to consumer, producer and society.
Learning outcomes
Knowledge and understanding
For a passing grade the student must
- have a knowledge of and understand technical development for
sustainable food production through the whole production chain
including energy- and environmental aspects
- be oriented about consumer experienced values and how they
influence the product development
- be familiar with consumer needs of food and nutrients. To be
familiar with the rules and legislation about functional foods,
health claims and food safety
Competences and skills
For a passing grade the student must
Be able to:
- explain the role of the diet on health from a public health and
a global perspective, respectively
- evaluate and discuss ethics and the responsibility of the food
industry in relation to diet related disease and the wellbeing of
the consumers
- interpret risk assessments and be able to evaluate questions
concerning food safety
- individually in oral and written form present scientific and
technical information within food science
Judgement and approach
For a passing grade the student must
- be able to discuss matters regarding ethic problems in food
production and development work
- independently search for and critically evaluate information in
scientific papers dealing with food production in relation to
consumer, producer and society
- have insight in the opportunities and limitations of food
production
Contents
- energy, environment and sustainable food production
- food packages, logistics and traceability
- the industry and the consumer. Product development to obtain
consumer perceived values
- food and welfare, diet, nutrition and health. Risk assessment,
risk communication
Examination details
Grading scale: TH - (U,3,4,5) - (Fail, Three, Four, Five)
Assessment: Essays, panel debate, written exam. In the final grade exam is weighted 50%, 30% essays and panel discussion 20%.
The examiner, in consultation with Disability Support Services, may deviate from the regular form of examination in order to provide a permanently disabled student with a form of examination equivalent to that of a student without a disability.
Admission
Assumed prior knowledge: KLGN30 Food chemistry and nutrition
KLGN25 Food technology for product formulation
The number of participants is limited to: No
The course overlaps following course/s: KLG085
Reading list
- Gibney MJ: Introduction to Human Nutrition. Blackwell Science , 2009, ISBN: 13: 9781444322965.
- WHO TRS 916 report, available on Internet via the course intranet.
- Material from Gapminder.
- Gordon W . Fuller: Food, Consumers, and the Food Industry Catastrophe or Opportunity?. CRC Press , 2001, ISBN: 978-0-8493-2326-3.
- Reports from Worldbank.
Contact and other information
Course coordinator: Björn Bergenståhl, Bjorn.Bergenstahl@food.lth.se
Course coordinator: Yvonne Granfeldt, yvonne.granfeldt@food.lth.se
Course homepage: http://www.foodandnutrition.lth.se