Course syllabus

Kvalitet och livsmedelssäkerhet
Quality and Food Safety

YTHF30, 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.
Compulsory for: KLMT3
Language of instruction: The course will be given in Swedish


The course aims to give students an in-depth understanding of how to work to constantly improve an organization's or company's all processes regarding quality and food safety with the participation of all employees. Risk assessment takes place with regard to chemical, microbiological and physical factors. Sustainability aspects are taken into account. In addition, knowledge is provided about authorities' public control work for safe products.

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 course goes through various quality and management systems as well as improvement tools used in the food / food industry and the grocery trade with regard to various aspects that affect quality and food safety from an environmental and sustainability perspective as well as legislation. Further the work of public control with food control is addressed. The student is given the opportunity to develop their competence to be able to participate and contribute to the prevention of organizations / companies quality work, control work and follow-up as well as assess risks and propose appropriate measures.

Examination details

Grading scale: UG - (U,G) - (Fail, Pass)
Assessment: Project work, assignments and exam

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: Project.
Credits: 7. Grading scale: UG. Assessment: Written report, oral presentation and opposition Contents: Project
Code: 0221. Name: Assignments.
Credits: 4. Grading scale: UG. Assessment: Approved assignments
Code: 0321. Name: Written Exam.
Credits: 4. Grading scale: UG. Assessment: Approved written exam


Assumed prior knowledge: YTHA71 Food chemistry I, YTHA73 Food Microbiological Bases, YTHA30 Food Technology I - Heat and Heat Transfer, YTHA66 Basic Nutrition, YTHA68 Food Microbiological Quality, Food Chemistry II, YTHA60 Methods, YTHF10 Food Technology II - Food Preparation Processes, YTHF05 Nutrition II
The number of participants is limited to: No

Reading list

Contact and other information

Course coordinator: Birgitta Åsman,
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.