Valid for: 2021/22
Faculty: Faculty of Engineering, LTH
Decided by: PLED LIV
Date of Decision: 2021-04-20
Main field: Food Science. Depth of study relative to the degree requirements: First cycle, has at least 60 credits in first-cycle course/s as entry requirements.
Language of instruction: The course will be given in Swedish
The overall purpose is that the students in project form with cross disciplinary perspective acquire in-depth knowledge in food unit operations. This knowledge will be based on previous knowledge on unit operations earlier in the program. The aim is that the students shall be given experience from experimental planning, experimental work on food engineering equipment in pilot scale and evaluate data in order to solve a question formulation.
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
The main part of the course is performed in the form of a project laboration. The project provides training in driving a project both independtly and in group, to answer a food engineering question formulaton. The project includes literature study, experimental plan, experimental work on a food unit operation in pilot scale as well as evaluation of experimental data in order to answer the question formulation.
Grading scale: UG - (U,G) - (Fail, Pass)
Assessment: Active participation in work shops, written project report, oral presentation and peer-review.
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: 0121. Name: Laborations.
Credits: 5. Grading scale: UG. Assessment: Active participation
Code: 0221. Name: Project Report.
Credits: 10. Grading scale: UG. Assessment: Approved written report, oral presentation and peer review.
Assumed prior knowledge: YTHA71 Food Chemistry I
YTHA73 Food Microbiological Bases
YTHA30 Food Technology I - Heat and Heat Transfer
YTHA66 Basic Nutrition
YTHF35 Food Microbiological Quality
YTHF15 Food Chemistry II
YTHA60 Methods
YTHF10 Food Technology II - Food Preparation Processes
YTHA40 Vegetables
YTHA45 Animal based food products
YTHF05 Nutrition II
The number of participants is limited to: No
Course coordinator: Karolina Östbring, karolina.ostbring@food.lth.se
Course homepage: http://www.lth.se/utbildning/kandidatutbildning-livsmedelsteknik/
Further information: Study visits and guest lectures are compulsory. In case of legal impediment the student has to accomplish an individual assignment with an equivalent content.