Study Guide

Objective

The participants are able to describe main ingredients and composition of food products. The participants know the legislation regarding the composition, serving, packaging and labelling of food.

Materials

The course material is provided in Optima.

Teaching methods

Course includes classroom teaching and laboratory work. There will be also teamwork.

Completion alternatives

No alternative methods for the implementation.

Student workload

Contact lessons: theory 2 cr and laboratory work 3 cr. Laboratory work is done in pairs and all experiments compulsory. After each laboratory experiment you have to return a laboratory report and it has to be returned and approved before the next course. The relevant pretasks need to be completed and handed in before each laboratory experiment in order to for the student to be allowed to start working on the lab assignment. The final exam will cover both theory and laboratory work.

Content scheduling

An introduction to the food industry and human nutrition.

The participants are able to describe the main ingredients and composition of food products. The participants are able to describe typical carbohydrates, starch, proteins and lipids in food products and their typical reactions and effect on food products and processing.
The participants learn their typical reactions in food processing and during shelf life and they learn the effect of water to the food products shelf life and to chemical reactions. The participants are able to analyze the most important food nutrient contents.

Schedule september-october 2020

Evaluation scale

H-5

Assessment methods and criteria

Overall performance in the laboratory during the study unit 30 %
Laboratory notebook (individual) 20 %
Laboratory report (group) 20 %
Final exam 30 %

Assessment criteria, fail (0)

The participants haven't complited all given tasks.