Valid for: 2020/21
Decided by: PLED LIV
Date of Decision: 2020-03-23
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
The aim of the course is to give insight into how the innovation process and product development is carried out within different types of food companies. This will consider the entire chain of events from idea to finished product, encompassing everything from choice of raw material to choice of packaging and distribution, as well as the various tools available to a product developer to optimize this work. The aim is to also train the student in being able to weigh in ethical and environmental aspect into product their development work.
Knowledge and understanding
For a passing grade the student must
Competences and skills
For a passing grade the student must
to be able to actively participate in planning and carrying out different types of sensory test and well as analyzing the results
to be able to actively participate in a project group with the purpose of developing a new product
To develop new products or adapt and improve existing ones is necessary for all companies. To be successful companies must think strategically and this requires an active and creative innovation and product development process. Product development often involves working in a project group with individuals with different competencies and backgrounds. For the food engineer it is necessary to be able to understand what happened in the food product when changes are made to the recipe or production specifications. Food engineers must also be able apply new trends and make use of new research results in the creation of novel products which are able to be produced effectively, be able to be stored and delivered to consumers while maintaining their quality and safety. At the same time it should also be taken into consideration the ethical, environmental and sustainability consequences of these new products. In order to optimise working practices and ensure product quality sensory science is a useful toll in addition to experiment planning and evaluation of results.
Grading scale: UG - (U,G) - (Fail, Pass)
Assessment: Written examination, project, arrange and analyze a sensory test, teaching assignment. Attendance during field trips and guest lectures, field trips and seminars in mandatory.
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.
Code: 0120. Name: Sensory Evaluation of Food.
Credits: 1,5. Grading scale: UG. Assessment: Active participation in the project work.
Code: 0220. Name: Written Examination 1.
Credits: 1,5. Grading scale: UG. Assessment: Written examination.
Code: 0320. Name: Project - Product Development.
Credits: 3,5. Grading scale: UG. Assessment: Active participation in the project work and approved written and oral reports of the projects. Projects are performed in a project group but everyone in the project should be able to account for and be able to explain the
Code: 0420. Name: Written Examination 2.
Credits: 1. Grading scale: UG. Assessment: Written examination.
Code: 0520. Name: Mandatory Steps.
Credits: 0. Grading scale: UG. Assessment: Active attendance at all guest lectures, study visits and seminars
Course coordinator: Charlott Håkansson, Charlott.Hakansson@food.lth.se
Course homepage: http://www.livsmedel.lth.se
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 equivanlent content may be substituted.