Food Technology

About this programme

This course is for you who want to learn more about foods and how they are produced. The course combines theory with practical exercises and study visits with the aim to give you a broad overview of technologies used in the food industry. Production of high-quality foods requires understanding how quality aspects of foods such as composition, storage stability and sensory properties are affected by the properties of the raw material and manufacturing processes. In addition to knowledge of the subject, the course gives you tools for critical thinking, collaboration and development of various presentation techniques. During the course, you will learn about the production of both animal- and plant-based foods through lectures, group work, laboratory work and problem solving. In addition to us teachers and researchers, you will also meet invited experts from different parts of the food industry. The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest. In the course food quality characteristics such as storage stability, sensory and technology will be discussed in terms of chemical composition and structures. In the course food quality characteristics such as storage stability, sensory and technology will be discussed in terms of chemical and physiological composition and structure and how different food processes influence them. The course utilises different forms of teaching to promote students' learning and discussions through: