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LTH Courses

Faculty of Engineering | Lund University

Courses for MLIV Programme and Class H19

Master Programme in Food Technology and Nutrition  H19 

Study Year 1, Academic Year 2019/20 (Mandatory Courses)

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
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)
KLGN30 7.5 A X E Food Chemistry and Nutrition KS KE U W T 34 14 16 0 150
KMBF05 7.5 G2 X E Food Microbiology KS KE U W T 30 20 20 0 130
KLGN20 7.5 A X E Food Engineering KS KE U W T 28 28 16 0 100
KLGN25 7.5 A X E Food Technology for Formulation KS KE U W T 30 20 16 0 0
KLGN15 7.5 A X E1 The Relationship between Food Industry, Society and Consumers KS KE U W T 20 20 10 0 150

Study Year 1, Academic Year 2019/20 (Elective Mandatory Courses)

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
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)
FMIF20 7.5 G2 X E Environmental Issues X Students admitted autumn 2019 and later must complete and pass at least one of the courses FMIF20, KIIF01 or KMBF10 in order to qualify for their Master's degree. KS KE U W T 16 8 0 1 75 14 8 0 1 77
KBKN01 7.5 A X E1 Enzyme Technology X 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. KS KE U W T 22 6 56 0 84
KLGN01 7.5 A X E Probiotics X 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. KS KE U W T 22 20 20 0 140
KMBF10 7.5 G2 X E Quality and Product Safety X Students admitted autumn 2019 and later must complete and pass at least one of the courses FMIF20, KIIF01 or KMBF10 in order to qualify for their Master's degree. KS KE U W T 56 0 0 16 68
KIIF01 7.5 G2 X E1 Industrial Environmental Management X Students admitted autumn 2019 and later must complete and pass at least one of the courses FMIF20, KIIF01 or KMBF10 in order to qualify for their Master's degree. KS KE U W T 28 0 0 32 80
KFKN05 7.5 A X E1 Surface and Colloid Chemistry X 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. KS KE U W T 26 8 12 60 100

FMIF20 Environmental Issues: Students admitted autumn 2019 and later must complete and pass at least one of the courses FMIF20, KIIF01 or KMBF10 in order to qualify for their Master's degree.
KBKN01 Enzyme Technology: 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.
KLGN01 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.
KMBF10 Quality and Product Safety: Students admitted autumn 2019 and later must complete and pass at least one of the courses FMIF20, KIIF01 or KMBF10 in order to qualify for their Master's degree.
KIIF01 Industrial Environmental Management: Students admitted autumn 2019 and later must complete and pass at least one of the courses FMIF20, KIIF01 or KMBF10 in order to qualify for their Master's degree.
KFKN05 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.

Study Year 2, Academic Year 2020/21 (Mandatory Courses)

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
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
  20/21
sp1
20/21
sp2
20/21
sp3
20/21
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)
KLGN50 15 A X E Project in Food Product Development KS KE U T 20 6 30 7 150 8 0 30 7 150

Elective Courses - MLIV

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
Year Study year the course belongs to according to normal study plan. From year Students are permitted to read the course from this year of study. 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
  sp1 sp2 sp3 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)
KASN05 7.5 A 1 - 19/20 1 X E1 Chromatographic Analysis KS KE U W T 36 10 20 1 135
KBTF10 7.5 G2 1 - 19/20 1 X E Environmental Biotechnology KS KE U W T 24 0 35 0 50
MTTN35 7.5 A 1 - 19/20 1 X E Packaging Logistics KS KE U W T 50 100 0 0 50
KBTN01 7.5 A 1 - 19/20 1 X E Bio Analytical Chemistry KS KE U W T 26 14 40 5 80
KBTF05 7.5 G2 1 - 19/20 1 X E Green Chemistry and Biotechnology KS KE U W T 28 18 0 20 200
MMVF05 7.5 G2 1 - 19/20 1 X E Heat Transfer KS KE U W T 42 38 0 14 106
BLTF01 7.5 G2 1 - 19/20 1 X E1 Unit Operations in the Biotech and Food Industry KS KE U W T 10 14 40 7 90
FMSF65 7.5 G2 1 - 19/20 1 X E Design of Experiments KS KE U W T 14 14 14 1 150
KLGN55 7.5 A 1 - 19/20 1 X E Food and Diet - Physiological Effects and Consequences KS KE U W T 36 16 0 0 148
KKK000 15 A 2 - 20/21 2 - E1 Advanced course in one or more subjects X The course is not linked to a specific study period. The data on hours (time table) implies that the course is over one study period. An individual plan should be drawn up and approved. KS KE U W 0 0 0 0 400
KKK000 X The course is not linked to a specific study period. The data on hours (time table) implies that the course is over one study period. An individual plan should be drawn up and approved. 0 0 0 0 400
KBTN05 7.5 A 2 - 20/21 2 X E Downstream Processing in Biotechnology KS KE U T 20 28 16 0 90
KKK000 15 A 2 - 20/21 2 - E1 Advanced course in one or more subjects X The course is not linked to a specific study period. The data on hours (time table) implies that the course is over one study period. An individual plan should be drawn up and approved. KS KE U W 0 0 0 0 400
KKK000 X The course is not linked to a specific study period. The data on hours (time table) implies that the course is over one study period. An individual plan should be drawn up and approved. 0 0 0 0 400

KKK000 Advanced course in one or more subjects: The course is not linked to a specific study period. The data on hours (time table) implies that the course is over one study period. An individual plan should be drawn up and approved.

Degree Projects - MLIV

The list contains the degree project courses that are included in the MLIV programme.

Course Code Credits 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
KBKM01 30 Degree Project in Applied Biochemistry KS KE U
KMBM01 30 Degree Project in Applied Microbiology KS KE U W
KNLM01 30 Degree Project in Applied Nutrition and Food Chemistry KS KE U
KBTM01 30 Degree Project in Biotechnology KS KE U W
KLTM01 30 Degree Project in Food Engineering KS KE U
MTTM01 30 Degree Project in Food Packaging Design KS KE U W
KLGM01 30 Degree Project in Food Technology KS KE U