Course syllabus

Projektkurs i livsmedelstekniska enhetsoperationer
Project Course in Food Unit Operations

YTHF25, 15 credits, G2 (First Cycle)

Valid for: 2021/22
Faculty: Faculty of Engineering, LTH
Decided by: PLED LIV
Date of Decision: 2021-04-20

General Information

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.

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



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.

Examination details

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.

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

Reading list

Contact and other information

Course coordinator: Karolina Östbring,
Course homepage:
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.