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LTH Courses

Faculty of Engineering | Lund University

Courses given 2019/20 by Food Technology, Engineering, Nutrition

 19/20 

Food Technology

Course Code Link to complete information about the course; study periods, programmes etc. Credits Cycle G1: Basic level
G2: Upper basic level
A: Advanced level
Programme Programme the course belongs to in this academic year. The link points to the programme page for this academic year. S.Ex. stud. The course is suitable for incoming exchange students. Language Language of the course:
E: The course is given in English
E1: The course is given in English upon request
E2: The course may be given in English
S: The course is given in Swedish
Course Name Foot­note Links KS: Course syllabus in Swedish
KE: Course syllabus in English
U: Archive with course evaluations
W: Course Web Page
T: Examination schedule
  19/20
sp1
19/20
sp2
19/20
sp3
19/20
sp4
F Lectures h (45-minute sessions) O Exercises h (45-minute sessions) L Laboratory exercises h (45-minute sessions) H Time with supervisor for projects h (45-minute sessions) S Time for self studies h (45-minute sessions) F Lectures h (45-minute sessions) O Exercises h (45-minute sessions) L Laboratory exercises h (45-minute sessions) H Time with supervisor for projects h (45-minute sessions) S Time for self studies h (45-minute sessions) F Lectures h (45-minute sessions) O Exercises h (45-minute sessions) L Laboratory exercises h (45-minute sessions) H Time with supervisor for projects h (45-minute sessions) S Time for self studies h (45-minute sessions) F Lectures h (45-minute sessions) O Exercises h (45-minute sessions) L Laboratory exercises h (45-minute sessions) H Time with supervisor for projects h (45-minute sessions) S Time for self studies h (45-minute sessions)
KLGN10 7.5 A K - S Chemometrics - Design of Experiments and Multivariate Analysis KS KE U W T 14 0 21 0 120
KLGN10 B, N 14 0 21 0 120
KLTF05 7.5 G2 B, K - E1 Dairy Processing KS KE U W T 60 0 40 0 100
KLGN35 7.5 A B, K, N X E Drug Formulation KS KE U W T 28 20 25 0 150
KLGN30 7.5 A B, MLIV X E Food Chemistry and Nutrition KS KE U W T 34 14 16 0 150
YTHA71 7.5 G1 YL - S Food Chemistry I X Please see footnote below. KS KE U W T 48 40 16 2 94
YTHA73 7.5 G1 YL - S Food Microbiological Bases X Please see footnote below. KS KE U W T 40 20 30 2 108
YTHA35 7.5 G1 YL - S Food Technology - Food Preparation Processes X Please see footnote below. KS KE U W T Course on hold Course on hold: The course is not given this academic year, but is planned to be given next academic year.
YTHA60 7.5 G1 YL - S Methods X Please see footnote below. KS KE U W T Course on hold Course on hold: The course is not given this academic year, but is planned to be given next academic year.
KLGN50 15 A MLIV X E Project in Food Product Development KS KE U T 20 6 30 7 150 8 0 30 7 150
KLGN50 B 20 6 30 7 150 8 0 30 7 150
YTHA45 7.5 G1 YL - S Animal based food products X Please see footnote below. KS KE U W T Course on hold Course on hold: The course is not given this academic year, but is planned to be given next academic year.
KLGN20 7.5 A B, K, MLIV X E Food Engineering KS KE U W T 28 28 16 0 100
YTHA10 7.5 G1 YL - S Food System Structures X Please see footnote below. KS KE U W T 24 20 0 6 150
YTHA30 7.5 G1 YL - S Food Technology I - Heat and Heat Transfer X Please see footnote below. KS KE U W T 30 20 20 3 127
YTHF05 7.5 G2 YL - S Nutrition II X Please see footnote below. KS KE U W T Course on hold Course on hold: The course is not given this academic year, but is planned to be given next academic year.
KLGN01 7.5 A B, MBIO, MLIV X E Probiotics X Please see footnote below. KS KE U W T 22 20 20 0 140
YTHA66 7.5 G1 YL - S Basic Nutrition X Please see footnote below. KS KE U W T 30 20 15 2 133
YTHA68 7.5 G1 YL - S Food Microbilogical Quality X Please see footnote below. KS KE U W T 46 20 30 2 102
KLGN25 7.5 A B, MLIV X E Food Technology for Formulation KS KE U W T 30 20 16 0 0
YTHA50 7.5 G1 YL - S Product Development - from Idea to Package X Please see footnote below. KS KE U W T Course on hold Course on hold: The course is not given this academic year, but is planned to be given next academic year.
YTHA55 7.5 G1 YL - S Production Planning and the Role of Management X Please see footnote below. KS KE U W T Course on hold Course on hold: The course is not given this academic year, but is planned to be given next academic year.
BLTF01 7.5 G2 B, K, MLIV X E1 Unit Operations in the Biotech and Food Industry KS KE U W T 10 14 40 7 90
KLTF01 7.5 G2 B - E1 Dairy Technology KS KE U W T 60 0 40 0 100
KLGN55 7.5 A B, MLIV X E Food and Diet - Physiological Effects and Consequences KS KE U W T 36 16 0 0 148
YTHA76 7.5 G1 YL - S Food Chemistry II X Please see footnote below. KS KE U W T 40 40 16 2 102
KLGA01 7.5 G1 B - S Life Science Processes and Calculations KS KE U W T 22 30 12 15 90
KFKN05 7.5 A B, K, MLIV, N X E1 Surface and Colloid Chemistry X Please see footnote below. KS KE U W T 26 8 12 60 100
KLGN15 7.5 A B, MLIV X E1 The Relationship between Food Industry, Society and Consumers KS KE U W T 20 20 10 0 150
YTHA40 7.5 G1 YL - S Vegetables X Please see footnote below. KS KE U W T 24 20 16 3 137

YTHA71 (YL) Food Chemistry I: The course is offered every other academic year and will be given in 2019/20, 2021/22.
YTHA73 (YL) Food Microbiological Bases: The course is offered every other academic year and will be given in 2019/20, 2021/22.
YTHA35 (YL) Food Technology - Food Preparation Processes: The course is offered every other academic year and will next be offered in 2020/21.
YTHA60 (YL) Methods: The course is offered every other academic year and will next be offered in 2020/21.
YTHA45 (YL) Animal based food products: The course is offered every other academic year and will next be offered in 2020/21.
YTHA10 (YL) Food System Structures: The course is offered every other academic year and will be given in 2019/20, 2021/22
YTHA30 (YL) Food Technology I - Heat and Heat Transfer: The course is offered every other academic year and will be given in 2019/20, 2021/22.
YTHF05 (YL) Nutrition II: The course is offered every other academic year and will next be offered in 2020/21.
KLGN01 (MLIV) Probiotics: Students admitted autumn 2014 and later must complete and pass at least one of the courses KBKN01, KFKN05 or KLGN01 in order to qualify for their Master's degree.
YTHA66 (YL) Basic Nutrition: The course is offered every other academic year and will be given in 2019/20, 2021/22.
YTHA68 (YL) Food Microbilogical Quality: The course is offered every other academic year and will be given in 2019/20, 2021/22.
YTHA50 (YL) Product Development - from Idea to Package: The course is offered every other academic year and will next be offered in 2020/21.
YTHA55 (YL) Production Planning and the Role of Management: The course is offered every other academic year and will next be offered in 2020/21.
YTHA76 (YL) Food Chemistry II: The course is offered every other academic year and will be given in 2019/20, 2021/22.
KFKN05 (MLIV) Surface and Colloid Chemistry: Students admitted autumn 2014 and later must complete and pass at least one of the courses KBKN01, KFKN05 or KLGN01 in order to qualify for their Master's degree.
YTHA40 (YL) Vegetables: The course is offered every other academic year and will be given in 2019/20, 2021/22.

Bachelor's Projects of the Department

The list contains the bachelor's projects which are given by the department and which programme each bachelor's project is included in.

Course Code Credits Programme Programme the course belongs to in this academic year. The link points to the programme page for this academic year. Course Name Links KS: Course syllabus in Swedish
KE: Course syllabus in English
U: Archive with course evaluations
W: Course Web Page
T: Examination schedule
KLTL01 15 B, N Bachelor Project in Food Engineering KS KE U
KLTL02 15 N Bachelor Project in Food Technology KS KE U
KLGL01 15 N Bachelor Project in Pharmaceutical Technology KS KE U

Degree Projects of the Department

The list contains the degree projects which are given by the department and which programme each degree project is included in.

Course Code Credits Programme Programme the course belongs to in this academic year. The link points to the programme page for this academic year. Course Name Links KS: Course syllabus in Swedish
KE: Course syllabus in English
U: Archive with course evaluations
W: Course Web Page
T: Examination schedule
YTHL01 15 YL Degree Project KS KE U W
KNLM01 30 MBIO, MLIV Degree Project in Applied Nutrition and Food Chemistry KS KE U
KNLM05 30 B, N Degree Project in Applied Nutrition and Food Chemistry KS KE U W
KLTM01 30 MBIO, MLIV Degree Project in Food Engineering KS KE U
KLTM05 30 B, K, N Degree Project in Food Engineering KS KE U W
KLGM01 30 MBIO, MLIV Degree Project in Food Technology KS KE U
KLGM10 30 B, N Degree Project in Food Technology KS KE U W
KLGM05 30 MBIO Degree Project in Pharmaceutical Technology KS KE U
KLGM15 30 B, K, N Degree Project in Pharmaceutical Technology KS KE U W

YTHL01 (YL) Degree Project : The course is offered every other academic year and will next be offered in 2018/19.