Course syllabus

Mejeriprocesser
Dairy Processing

KLTF05, 7,5 credits, G2 (First Cycle)

Valid for: 2021/22
Faculty: Faculty of Engineering, LTH
Decided by: PLED B/K
Date of Decision: 2021-04-14

General Information

Elective for: B5-lm, K5
Language of instruction: The course will be given in English on demand

Aim

The aim of the course is to give scientific background and fundamental knowledge of traditional and new technological processes within the dairy industry.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

Competences and skills
For a passing grade the student must

Judgement and approach
For a passing grade the student must

Contents

Examination details

Grading scale: TH - (U,3,4,5) - (Fail, Three, Four, Five)
Assessment: Written examination, study visits and laboratory exercises. The final grade is based on written examination and laboratory exercises.

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.

Parts
Code: 0119. Name: Written Examination.
Credits: 5. Grading scale: TH. Assessment: Passed written examination.
Code: 0219. Name: Study Visits.
Credits: 0. Grading scale: UG. Assessment: Active participation.
Code: 0319. Name: Laboratory Exercises.
Credits: 2,5. Grading scale: UG. Assessment: Accomplished laboratory exercises and approved laboratory reports.

Admission

Assumed prior knowledge: KBKA10/KBK011 Biochemistry or KBKA05 Technical Biology.
The number of participants is limited to: 24
Selection: Completed university credits within the programme/specialization. Priority is given to students enrolled on programmes that include the course in their curriculum.
The course overlaps following course/s: KLT065

Reading list

Contact and other information

Course coordinator: Professor Marie Paulsson, Marie.Paulsson@food.lth.se
Course coordinator: Dr Maria Glantz, maria.glantz@food.lth.se
Course homepage: http://www.food.lth.se
Further information: The teaching consists of lectures, laboratory exercises and study visits. The course is intensive during 3 weeks and is given together with commissioned education. Study visits organized during the course are compulsory. In case of legal impediment, the student has to accomplish an individual assignment with an equivalent content.