courses for the master’s programme in food technology · courses for the master’s programme in...

COURSES for the Master’s Programme in Food Technology Compulsory courses Period 1

KMB023 Food Microbiology

University credits: 7,5 Grading scale: TH Level: A Language of Instruction:The course will be given in English on demand Course Coordinator/s: Professor Bärbel Hahn-Hägerdal E-mail: [email protected] Prerequisites: KBK011, KMB060. Assessment: Written examination and written reports. An oral presentation based on a literature study is included in the assessment. Home Page: http://www.tmb.lth.se

Aim The aim of the course is to give the students the essence of modern food microbiology through using relevant examples from the food industry.

Knowledge and Understanding For a passing grade the student must: Be familiar with microbial agents of foodborne illness. The students should also comprehend the principles of fermented foods, food preservation, food spoilage and microbiological examination of foods.

Skills and Abilities For a passing grade the student must: Obtain the skills to perform microbiological food examination and food fermentation.

Values and Attitudes For a passing grade the student must: Write a critical report based on scientific papers and orally present the material.

Contents The course covers the following themes; growth and survival of microorganisms in foods, preservation, food spoilage, food pathogens, fermented foods, genetic modified organisms, and rapid detection methods.

Literature Adams, M.R. and Moss, M.O., Food Microbiology, Second Edition, The Royal Society of Chemistry, UK. Laboratory manual.

KLG060 Food Chemistry for Product Formulation

University credits: 7,5 Grading scale: TH Level: A Language of Instruction:The course will be given in English Course Coordinator/s: Kerstin Skog Björn Bergenståhl E-mail: [email protected] [email protected] Prerequisites: KOK012 Organic Chemistry, KBK011 Biochemistry. Assessment: Assignments, written exam. Home Page: http://www.food.lth.se

Aim

• The aim of the course is to describe the chemistry of food components, and their interactions and influence on the characteristics of the food items, properties.

Knowledge and Understanding For a passing grade the student must: Be able to:

• Describe and evaluate chemical and physical-chemical properties as a basis for different quality characteristics of foods.

• Describe basic concepts of chemical and sensory analysis of foodstuffs.

Skills and Abilities For a passing grade the student must: Be able to:

• Evaluate relations between the chemical composition and the properties of foods. • Independently and in a group, written and orally, explain the relation between chemical composition

and properties of foods for different target groups.

Values and Attitudes For a passing grade the student must: Be able to:

• Use library and electronic resources at Lund University to compile and evaluate information about relations between chemical composition and properties of foods.

Contents Knowledge about chemical and physical-chemical properties of protein, fat and carbohydrates in food as well as the role of water for the properties of foods.

Contribution from different food components to the structure of foods at a microscopic and a macroscopic level. Chemical and enzymatic reactions, for example, lipid oxidation, the Maillard reaction and caramelisation. Basic chemistry of taste, flavour and colour.

Case studies will describe the contribution of different components to food quality from a technical and sensory perspective.

The practical parts include interpretation of chemical food analysis and basic sensory analysis.

The seminars focus on composition and formulation of different types of foods.

Literature Coultate, T.P Food – The chemistry of its components. Fourth edition 2002, The Royal Society of Chemistry, Cambridge, UK, ISBN: 0-85404-615-1

Period 2

KLG080 Integrated Food Science

University credits: 7,5 Grading scale: TH Level: A Language of Instruction:The course will be given in English

Course Coordinator/s: Kerstin Skog Gun Trädgårdh E-mail: [email protected] [email protected] Prerequisites: KLG060 Food Chemistry, KMB023 Food Microbiology. Assessment: Lab reports, assignments, written exam. Home Page: http://www.food.lth.se Further Information/Transitional Rules: Problem Based Learning (PBL), study visit, lectures, seminars, assignments and laborations. The PBL meetings are compulsary.

Aim The aim of the course is to understand and have an overview of the complexity of food process technology, functional properties of food, changes in nutrients and quality together during problem solving.

Knowledge and Understanding For a passing grade the student must: Be able to

- characterize and evaluate nutrients in different foods

- understand how different food and food components are digested in different parts of intestine and how nutrients and other components are distributed and transformed in the metabolic system

- be able to describe structure and different levels of complexity of food stuff

- calculate parameters in unit operations often used in food production system

Skills and Abilities For a passing grade the student must:

• be able to identify, formulate and handle complex problems in food production system in a critical and independent way

• be able to apply nutritional recommendations of daily intake of special compounds to be used in description of meals or total intake during one day

• be able to explain, analyse and systematically integrate effects from processing regarding food structure content and bioavailability of nutrients

• evaluate rheological data • orally and in written be able to independently and in a group plan, discuss and present, results and

conclusions of practical work done in laboratories and present the theories behind the practical work

Values and Attitudes For a passing grade the student must:

• Independently search and evaluate scientific information from scientific papers • Identify more scientific areas when required • Formulate and discuss hypothesis of a given problem and explain the solutions and theories from

literature in a well structured way • Show ability to work in teams and to collaborate in different groups

Contents Food quality, sensory analysis, texture, nutritional value and microbiological and chemical safety

Nutrients and other bioactive components of different food and their functionality in humans. Investigation of dietary habits, recommended daily intake of food components and recalculations to meals or food intake during one day or week. Contents and bioavailability of nutrients in stored and processed food.

Structure of food with different levels of order; crystalline, amorphous, soluble and colloidal and how the structure changes during handling, processing and storing. Floating properties and rheological models of different food systems.

Unit operations in food processing. Modelling, calculations and simulations of food production systems to be used in optimization food quality.

Practical work: record data from a food process and use them in computer simulation of a food process, record rheological data and use them together with chemical analysis and calculate contents of nutrients in food.

Literature Coultate, T.P Food – The chemistry of its components, The Royal Society of Chemistry, Cambride, UK, 2002 ISBN: 0-85404-615-1 Kessler, H.G Food and Bio Process Engineering, Dairy Technology, Verlag A. Kessler, Tyskland 2002, ISBN: 3-9802378-0 Singh, P & Heldman D Introduction to Food Engineering 3rd Edition. London Academic Press 2001 ISBN: Geissler, C and Powers, H (Eds). Human Nutrition, Eleventh Edition Elsevier 2005, ISBN: 0 443 07356 2

Period 3

KLG085 Integrated Food Science: Production System

University credits: 7,5 Grading scale: TH Level: A Language of Instruction:The course will be given in English Course Coordinator/s: Kerstin Skog Gun Trägårdh E-mail: [email protected] [email protected] Recommended Qualifications: KLG080 Food Science: Complex food. Assessment: Essays, panel debate, written exam. Home Page: http://www.food.lth.se

Aim To give an increased understanding of sustainable food production in relation to consumer, producer and society.

Knowledge and Understanding For a passing grade the student must:

• have a knowledge of and understand technical development for sustainable food production through the whole production chain including energy- and environmental aspects

• be familiar with consumer needs of food and nutrients • be able to describe dietary habits in various countries and how they are changing

Skills and Abilities For a passing grade the student must: Be able to:

• explain the role of the diet on health from a public health and a global perspective, respectively • evaluate and discuss ethics and the responsibility of the food industry in relation to diet related disease

and the wellbeing of the consumers • interpret risk assessments and be able to evaluate questions concerning food safety • individually in oral and written form present scientific and technical information within food science


• be able to discuss matters regarding ethic problems in food production and development work

• independently search for and critically evaluate information in scientific papers dealing with food production in relation to consumer, producer and society

• have insight in the opportunities and limitations of food production

Contents

• Energy, environment and sustainable food production • Food packages, logistics and traceability • Food safety, ethics, risk assessement, risk communication • Food and welfare, diet, nutrition and health

Literature Coultate, T.P Food – The chemistry of its components, Fourth edition The Royal Society of Chemistry, Cambridge, UK, 2002. ISBN: 0-85404-615-1 Kessler, H.G Food and Bio Process Engineering. Dairy Technology, Verlag A. Kessler, Tyskland 2002. ISBN: 3-9802378-0 OR Singh, P & Heldman D Introduction to Food Engineering 3rd Edition. London Academic Press 2001. Geissler C & Powers H (Eds). Human Nutrition. Elsevier 2005. ISBN: 0 443 07356 2 or Gibney MJ, Vorster HH and Kok F, Introduction to Human Nutrition, Blackwell Science Ltd, ISBN 0-632-05624-X. WHO TRS 916 report, available on Internet via the course intranet

Alternative compulsory courses

Period 1

KBT050 Bio Analytical Chemistry

University credits: 7,5 Grading scale: TH Level: G2 Language of Instruction:The course will be given in English Course Coordinator/s: Dr. Maria Andersson E-mail: [email protected] Prerequisites: KBK011 Biochemistry, advanced course. Admission Specifics: The course might be cancelled if less than 6 applicants. Assessment: Written examination. Questions based mostly on general understanding not so much on details. Laborations will be judged on the basis of the laboration reports.

Aim The objective with the course in bioanalysis is to give an overview of the bioanalytical area and basic knowledge of the physico-chemical principles behind different bioanalytical methods. By applying and integrating knowledge previously gained by the student, the course will provide a deeper understanding of basic principles and factors that affect the choice of individual methods and steps.

Knowledge and Understanding For a passing grade the student must: The student should understand the different bioanalytical principles that are part of the course. He or she should be able to describe these analytical principles and their strengths and weaknesses. In addition, the student should understand the importance of retrieving samples in a correct way and to handle it in an adequate and reproducible manner.

Skills and Abilities For a passing grade the student must: Faced in front of an analytical problem, the student should be able to, in an rational way, choose an adequate analytical method, well aware of strengths and weaknesses.

The laboratory exercises should give certain experimental experience, for example concerning the handling of bioanalytical reagents.

Values and Attitudes For a passing grade the student must: Apart from accepted laboratory exercises, the student should, in connection to the written examination, manage to solve at least 50 % of the given problems.

Contents This course covers the use of enzymes, antibodies, microorganisms etc in analytical systems, e.g. biosensors. The course also handles important methods for analysis of biomolecules such as chromatography, capillary electrophoresis and mass spectrometry and emerging technologies like lab-on-chip and microfluidic analytical systems. Analysis in well equipped laboratories as well as for active service is included. Applications in medical as well as food industry together with environmental monitoring is covered. Sampling and sample handling is considered.

Literature Handouts and reprints

Period 2

KLGN01 Probiotics

University credits: 7,5 Grading scale: TH Level: A Language of Instruction:The course will be given in English Course Coordinator/s: Professor Siv Ahrné E-mail: [email protected] Recommended Qualifications: KMB060 General microbiology. Assessment: Discussion in group followed by an individual exam in writing. Each laboratory lesson group has to make a written report and perform an oral presentation of the lesson. Home Page: http://www.food.lth.se

Aim The aim of the course is to describe how bacteria, associated to man, interact with the host, how administration of specific probiotic bacteria could prevent and counteract disease and how probiotic food could be designed.

Knowledge and Understanding For a passing grade the student must: For approval, the student must be able to:

Describe the human intestinal microbiota (bacterial flora) and its function in health and disease.

Describe the effects of probiotic bacteria on human physiology.

Describe bacterial identification and classification.

Describe industrial design of probiotic foods.

Skills and Abilities For a passing grade the student must: For approval, the student must be able to:

Explain and discuss the relation between intestinal microbiota (bacterial flora), intake of probiotics and impact on health and disease.

Explain and discuss the interaction between probiotic bacteria and food.

Values and Attitudes For a passing grade the student must: For approval, the student must be able to:

Discuss the relation between intestinal microbiota, intake of probiotic bacteria and impact on health and disease as well as discuss the interaction between probiotic bacteria and food, in a professional way.

Find, evaluate, summarise, and mediate explanations of when, how and why probiotic bacteria and the intestinal bacterial flora influence the human health status and how to combine probiotics and food components, out of the recourses of the University library and public internet sites.

Contents The following sections are dealt with in the course: Fundamental biological troubleshooting; bacterial systematics and methods to classify and identify bacteria; the composition and ecology of the bacterial flora of the gastro-intestinal tract; effects of probiotics in health and disease; immunological and genomical aspects of probiotics; probiotic mechanisms of action; probiotic interaction with dietary fibres and antioxidants; design of probiotic foods and supplements; food hygienic considerations and safety of probiotics.

Literature Litteratur: Molin, G Lectures in probiotics (PDF-files; kostnadsfri). Wang, M Characterization of the intestinal microbiota by DNA-based methods. Lund University, Lund 2004. (PDF-file; kostnadsfri). Tannock, G.W Probiotics and prebiotics: Where are we going? Caister Academic Press, Wymondham, UK, ISBN: 0-954464-1-1.

KBK031 Enzyme Technology

University credits: 7,5 Grading scale: TH Level: A Language of Instruction:The course will be given in English on demand Course Coordinator/s: Assistant professor Mats-Olle Månsson Professor Per-Olof Larsson E-mail: [email protected] Prerequisites: KBK011 Biochemistry. Admission Specifics: The course might be cancelled if less than 8 applicants. Admission Specifics: The number of participants is limited to 32. Selection Criteria: Credits awarded or credited within the study programme Assessment: Written examination and passed reports from the laboratory practicals and passed literature discussion. Home Page: http://www.tbiokem.lth.se/Homepage/Kursen/ET/EThomepage.html

Aim The aim of the course is to give advanced knowledge about the technical use of enzymes and the possibilities to change and improve enzyme performance for adaptation to technical applications


• Be able to describe and evaluate methods for modifying enzymes intended for technical use • Be able to describe and evaluate methods for enzyme immobilization and for characterization of the

properties of immobilized enzymes • Describe and evaluate methods for the use of enzymes in non-conventional media • Describe the technical use of enzymes


• Practically carry out enzyme immobilization, characterization of the properties of immobilized enzymes and using enzymes in organic solvents

• Design, carry out and evaluate enzymatic transformations • Make written reports from laboratory practicals in which the experiments and results are described and

commented upon and where deviations from expected results are analyzed and discussed


• In a group forum orally discuss scientific reports from the literature • Analyze, interpret and critically evaluate scientific reports related to enzyme technology

Contents The theoretical part of the course describes how the catalysts of the biological world, the enzymes, can be used in a variety of contexts. Examples are the use in bioanalysis, refining of food, washing powder, textile treatment and transformation of chemicals. The general properties of enzymes are well known from previous courses. In this course is described how enzyme molecules can be modified in order to get improved properties for technical use. Examples include genetic and chemical modification and immobilization. Immobilization, i.e. the coupling of enzymes to carrier material, is treated thoroughly. Likewise are the kinetic properties of immobilized enzymes and ways to quantify these properties emphasized. In the cell the enzymes function in an aqueous environment. Under certain circumstances enzymes can also work efficiently in a non-aqueous environment or in an environment with a low water activity. This opens up for unique possibilities for an enzymatic synthesis of a number of substances, including chiral substances. This kind of use of enzymes in non-conventional media is treated in great detail.

The laboratory practical has two parts. One part where basic techniques concerning immobilization of enzymes are investigated and one research related part where untested experiments with enzymes in organic solvents are designed and carried out.

Literature Adlercreutz,P., Danielsson, B., Larsson, P-O., Månsson, M-O., Ramanathan, K.: Compendium: Enzyme Technology 2005

KFK032 Biophysical Chemistry

University credits: 7,5 Grading scale: TH Level: A Language of Instruction:The course will be given in English on demand Course Coordinator/s: prof Bertil Halle prof Sara Linse E-mail: [email protected] [email protected] Recommended Qualifications: Basic physical chemistry, at a level comparable to the LTH courses KFK080 Thermodynamics and KFK090 Molecular interactions and dynamics. Assessment: The final grade is based on weekly take-home problem assignments (67%) and a written midterm exam (33%). Laboratory practicals and oral presentation must be completed. If necessary, reexamination (of the midterm exam) will be performed orally. Home Page: http://www.bpc.lu.se/education/kurser Further Information/Transitional Rules: The course emphasizes active processing of knowledge through take-home problem assignments and laboratory practicals. The course ends with a “mini symposium”, where the students present and critically discuss current research problems in protein science.

Aim The course aims at giving the student:

• molecular-level understanding of the structure, stability, interactions and dynamics of proteins

• knowledge about the principal physical methods used in modern protein science • practical experience in using some of these methods • the knowledge base needed to use and critically assess the protein research literature


• describe the principal physico-chemical properties of proteins, such as structure, stability, interactions and dynamics

• account for these properties in terms of molecular-level theoretical models • interpret experimental results from physico-chemical studies of proteins


• use physico-chemical concepts and models to solve problems involving proteins • apply his/her theoretical knowledge to biotechnological and biomedical problems • use electronic protein data bases • carry out spectroscopic measurements on proteins


• read and critically assess the research literature in protein science • communicate effectively with researchers in protein science

Contents The course addresses the following main topics:

The chemical building-blocks and three-dimensional structures of proteins: Structure analysis by X-ray crystallography; Structure and sequence databases.

Protein characterization by optical spectroscopy: Physical principles and applications of fluorescence and circular dichroism spectroscopy.

Polypeptide conformation: Models of polymer conformation and conformational transitions; Conformational entropy; Folding cooperativity.

Protein energetics and stability: Packing; Hydration; Electrostatics; Thermal and solvent-induced denaturation; Differential scanning calorimetry.

Protein dynamics: Kinetic models; Proton exchange; Diffusion control; Protein folding; Motor proteins; Computer simulation of proteins.

Nuclear magnetic resonance: Principles of NMR spectroscopy and relaxation; Analysis of structure, interactions and dynamics of proteins in solution.

Association processes: Ligand binding; Allostery; Protein aggregation; Isothermal titration calorimetry; Surface plasmon resonance.

Literature The course literature consists of a compendium in Molecular Protein Science, written by the teachers on the course, and of manuals for the practicals. For those who want go deeper, the course website offers a list of selected references and links to the literature.

Period 3

KLT031 Integrated Food Project

University credits: 15,0 Grading scale: TH Level: A Language of Instruction:The course will be given in English Course Coordinator/s: Professor Gun Trägårdh Professor Björn Bergenståhl E-mail: [email protected] [email protected] Prerequisites: KLG060, KLG080. Assessment: Examination: Oral examination proceeding from the students´written report and the lectures cencerning the learning objectivesknowledge and application. To pass the course approved participation in all aspects of the project course as well as approved examination are required. Re-examination not in the ordinary re-examination periods. Home Page: http://www.food.lth.se

Aim To deepen knowledge in food engineering and food technology by accomplishing a technical development project from idea to prototype.


• have knowledge about methodology for applied sensoric analysis and HACCP as well as for statistic evaluation of experimental results in a product development situation

• have knowledge about performance and limitations of production equipment


• be able to explain and apply relations between fundamental technological and technical theory and the issues that arise in the chosen development project

• be able to choose production equipment and technical as well as organisational solutions for the total process with respect to efficiency, economy and environment

• be able to apply sensoric methods and evaluate the results using statistics • be able to apply systematic objective mastering management by objectives and to be aware of project

methodology when solving the given task • present ideas and visions in a technical development situation in a professional manner orally as well as

in written form in English • be able to report results and conclusions and to argue in English for recommendations based on the

results obtained • be able to search, value and treat information relevant for the project using university library resources

and open electronic sources as well as contacts with suppliers


• be able to make relevant judgements and validations concerning food safety, economy and environmental factors in the project

• have developed and practised the ability of entrepreneurship

Contents The project consists of a product development process of a consumer product performed from a commercial consumer perspective. The project steps involve innnovation process-planning-literature search-laboratory work-evaluation-reporting-recommendations for commercialisation and industrialisation.

The project is performed in competing student directed groups according to a systematic project managing model. Risk assessment, experimental design, sensoric analysis, statistical evaluation, are supported by lectures. The project group should accomplish an economical evaluation and an environmental systems analysis.

Lectures, seminars with written reports and opposition, laborations, study visits.

Literature Coultate, T.P: Food - The chemistry of its components, The Royal Society of Chemistry, Cambridge, UK, Fourth edition 2002, ISBN: 0-85404-615-1

KAK050 Chromatographic Analysis

University credits: 7,5 Grading scale: TH Level: A Language of Instruction:The course will be given in English on demand Course Coordinator/s: Senior lecturer Margareta Sandahl Tech. D. Clas Wesén 0703-978762 E-mail: [email protected] Prerequisites: Basic chemistry including fundamental instrumental analytical chemistry and basic chromatography. Admission Specifics: The course might be cancelled if less than 6 applicants. Admission Specifics: The number of participants is limited to 24. Selection Criteria: Credits remaining for the degree. Credits awarded or credited within the study programme. Credits awarded in the following courses: KAK016 Final grades on courses given within the study programme. Interview or special test. Field of degree project. Other special and relevant circumstance. Assessment: Written examination covering lectures, course literature and the experimental parts of the course. To receive a passing grade for the course, students must have also satisfactorily completed the required laboratory work, reports and oral and written presentation of the literature project. Home Page: http://www.tak.lth.se

Aim The aim of the course is to provide the students with advanced knowledge and insight in analytical chemistry with emphasis on analytical separation techniques. Common techniques such as gas chromatography (GC) and liquid chromatography (HPLC) are included but also more specialized techniques such as capillary electrophoresis (CE) and flow field fractionation (FFF). Additionally, qualitative mass spectrometry including interpretation of mass spectra, and quantitative gas chromatography - mass spectrometry (GC-MS) for selective detection are considered.

The course also contributes to the development of the ability of the students to independently choose, optimise and perform chemical analyses. The course thus aims to provide the conditions needed for the student to be able to assimilate a coherent overview of the subject, which will underpin his or her ability to create new techniques/methods that will be applicable in new topics arising in the industry.

Another aim of the course is to provide skills in standard laboratory analytical methods and this will be trained by planning and performing analytical separations, mass spectrometric detections and by working up generated data to be compiled in the form of written technical reports, taking into consideration applicable environmental, safety and quality standards.

A literature seminar is aimed at encouraging students to practise their skills in review of relevant reference literature, in good laboratory practice as expressed in validated methods, and in oral and written presentations.


• be able to explain advanced theories of gas chromatography especially derivatisation methods prior to analysis, describe how gas chromatography coupled to mass spectrometry (GC-MS) is employed and describe how a detector is chosen taking into consideration the properties of the analytes

• be able to explain advanced theories of liquid chromatography (HPLC), describe different stationary and mobile phases and selective detectors utilised in HPLC, and explain how a detector is chosen taking into consideration the properties of the analytes and the sample matrix

• be able to demonstrate familiarity with the foundations of capillary electrophoresis and be able to explain how capillary electrophoresis is used for the analysis of low molecular analytes and macromolecules respectively

• be able to demonstrate familiarity with the foundations of qualitative mass spectrometric analysis (GC-MS)

• be able to describe different sample preparations techniques such as liquid-liquid extraction and solid-phase extraction

• be able to explain the meaning of concepts such as quality assurance, quality control, good laboratory practice (GLP), and method validation


• be able to optimise chromatographic separations by means of theoretical calculations • be able to estimate the choice of retention mechanism (HPLC-method) based on the properties of the

analytes and sample matrix, and be able to apply this method experimentally • be able to evaluate the choice of injection technique in gas chromatography • be able to interpret experimentally generated mass spectra for qualitative analysis


• be able to demonstrate abilities in searching for, studying and evaluating scientifically relevant information and in presenting scientific results and theories both orally and in writing

• be able to compile experimentally generated data into concise, clearly written technical reports

Contents Experimental work: Quantitative gas chromatography and liquid chromatography and qualitative gas chromatography – mass spectrometry experiments are carried out. These experiments represent common analytical methods that are employed within the food and pharmaceutical industries as well as in environmental analytical chemistry. Examples of applications are determination of theophyllin in human plasma and ascorbic acid in urine with liquid chromatography, and chiral separations of terbutaline enantiomers with capillary electrophoresis.

Lectures: Gas- and liquid chromatography are treated in this course at a more advanced level and with a broader perspective than in the course of Analytical Chemistry for B3/K3. This applies to both the theoretical and experimental parts.

Within gas chromatography (GC), focus will be on capillary GC, temperature programming, the choice of stationary phase, injector and detector, especially selective detectors. Within liquid chromatography (HPLC) focus will be on common types of retention mechanisms. Different column packing materials (stationary phases) in combination with suitable eluents (solvents) and selective detectors are treated, all in relation to the character of the sample to be analyzed. Gradient elution in liquid chromatography is considered and for liquid chromatography of proteins a short orientation is provided. Sample preparation, method validation and good laboratory practice will be presented. Industrial pharmaceutical applications will be performed, with emphasis on product analytical and bioanalytical chemistry. Advanced theoretical treatment of chromatography will develop the ability of students to optimise the separation conditions. Consequently, important parameters such as migration, retention, separation selectivity, zone spreading, resolution, asymmetry, peak capacity and sample capacity are considered in detail. Another separation technique that is introduced in this course is capillary electrophoresis, including fundamental theories and applications. Fundamental mass spectrometry is broadened with qualitative GC-MS that is treated in detail and quantitative GC-MS is introduced. The quality of analytical results is discussed including both sample preparation and final analysis.

Literature Harris, D C: Quantitative Chemical Analysis. Seventh ed. Freeman 2007. ISBN: 0-7167-7041-5. Compendia. Div. of Technical Analytical Chemistry. Laboratory text. Div. of Technical Analytical Chemistry.

KNL026 Physiology

University credits: 7,5 Grading scale: TH Level: G2 Language of Instruction:The course might be given in English Course Coordinator/s: Elin Östman, PhD E-mail: [email protected] Prerequisites: Biochemistry KBK011, Microbiology KMB060. Assessment: Completed laboratory work and presentation of tasks, graded notes are based on a written examination. Home Page: http://www.inl.lth.se

Aim Provide basic knowledge about the anatomy of the body, the functions of the different cells and organs, the mechanisms behind these functions and interaction of organ systems, with special emphasize on metabolism and nutrition. The course provides a knowledge basis for further studies within the fields of food-, drug- and environmental sciences.

Knowledge and Understanding For a passing grade the student must: For a passing grade the student must be able to:

Describe the anatomy of the body as well as the function of the most important organs and organ systems

Understand basic concepts of the metabolism and its regulation

Skills and Abilities For a passing grade the student must: For a passing grade the student must be able to:

Describe physiological phenomena to the course participants both orally and in writing

Understand and use the basic medical terminology within the field of human physiology

Values and Attitudes For a passing grade the student must: For a passing grade the student must attain:

A basic, natural science-based understanding of the various functions of the human body

An ability to search for and value information on human physiology from text books, scientific articles and electronic sources

Contents On the basis of knowledge in biochemistry and cell biology the main contents are biological control systems, neurophysiology, physiology of the gastrointestinal tract, respiration and circulation, muscle function, kidney function, fluid- and electrolyte balance, endocrinology, metabolism, basic nutrition and the defence mechanisms of the body. The course contains lectures, group exercises, laboratory work and one individual task to present orally and in writing.

Literature Widmaier, EP, Raff, H och Strang, KT Vander's Human Physiology - The mechanisms of body function. McGraw-Hill 2006, Tenth edition. ISBN: 0-07-111678-8

Period 4

KNL031 Human Nutrition – Functional Foods

University credits: 7,5 Grading scale: TH Level: A Language of Instruction: The course will be given in English Course Coordinator/s: Kerstin Skog E-mail: [email protected] Recommended Qualifications: KLG085 Food Science: Production Systems. Assessment: Assignments, written exam. Home Page: http://www.food.lth.se

Aim To provide in depth knowledge and understanding of human nutrition and metabolism, with focus on how food characteristics and components in different raw materials influence body functions and thus incorporate principles for the development of ”functional foods”, i.e. foods with additional health promoting properties in relation to ordinary foods.

Knowledge and Understanding For a passing grade the student must: Understand how different factors in food influence body functions

Describe the relation between diet and gene regulation (nutrigenomics)

Have basic knowledge about the regulations concerning ”functional foods”, health claims and food safety

Skills and Abilities For a passing grade the student must: Describe and evaluate the importance of food for diet-related disease

In a systematic way integrate knowledge about micro-organisms, nutrition and gut health (pro- and prebiotics)

Plan, report orally and in writing, and discuss how different raw material and/or food processes can be used for the development of ”functional foods”

Values and Attitudes For a passing grade the student must: Critically analyse and evaluate information about nutrition and health, incuding benefits of ”functional foods”

Orally and in writing present scientific information within the field of nutrition to different groups, e.g. researchers, companies, consumers

Show ability to work together in groups with different assemblies

Contents Importance of various dietary factors for normal body functions as well as the development of different diseases

dietary factors affecting the metabolic syndrome

over and under nutrition

regulations concerning ”functional foods”, health claims and food safety

how different raw material and process can be used for the development of “functional foods”

Literature Gibney, MJ; MacDonald, IA; Roche, HM (Eds): Nutrition & Metabolism. Blackwell Science 2003. ISBN: 0-632-05625-8 or Geissler, C; Powers, H: Human Nutrition. Elsevier 2005. ISBN: 0-443-07356-2

KAK070 Chromatographic Bio Analysis

University credits: 7,5 Grading scale: TH Level: A Language of Instruction:The course will be given in English on demand Course Coordinator/s: Prof. Staffan Nilsson Senior lecturer Margareta Sandahl E-mail: [email protected] [email protected] Prerequisites: KAK050 Chromatographic Analysis or equivalent. Admission Specifics: The course might be cancelled if less than 6 applicants. Admission Specifics: The number of participants is limited to 18. Selection Criteria: Credits remaining for the degree Assessment: Written examination covering lectures, course literature and the experimental parts of the course. For a passing grade, also passed laboratory work, reports and taking an active part in the down scaling exercise are required. Home Page: http://www.tak.lth.se

Aim The aim of the course is to give advanced knowledge about the technical use of and possibility to create new analytical-chemical methods for characterisation and quantitation of low and high molecular weight compounds for drug-, food-, environmental-, polymer-, analytical-, biotechnology- and biochemical- analysis.


• Be able to describe and formulate strategies for characterisation and quantitation of low and high molecular weight compounds in analytical chemistry, medical chemistry, food chemistry, biochemistry and biotechnology.

• Be able to describe and formulate theory and applications of field-flow fractionation, and at advanced level formulate theory and applications for capillary electrophoresis and electrochromatography.

• Be able to describe, evaluate the choice of the chosen separation technology for analysis of different low or high molecular weight compounds and its optimisation.

• Be able to describe the theoretical and experimental background and base of the analytical applications for proteome analysis.

• Be able to describe and evaluate different modes of mass-spectrometric techniques for low and high molecular weight compounds.

• Be able to describe and understand different modern detection methods in analytical biotechnology, and biochemical analysis (drug-, food-,environmental-and polymeranalysis).


• Practically set up and use advanced analysis systems in the laboratory and perform macro-molecular analysis of, for example, protein based drug molecules.

• Take part in establishing; matrix assisted laser desorption –ionisation- time of flight mass spectrometry MALDI-TOF-MS) and liquid chromatography masspectrometry analysis (LC-MS) using electro-spray ionisation (ESI).

• Produce a technical report according to valid safety and quality standards and critically handle and evaluate discrepancies from expected results.


• Show abilities in handling common used actual methods and techniques in modern low and high molecular weight analysis.

• Be able to optimise and choose a series of different analytical techniques for a given problem. • Analyse, interpret and critically evaluate scientific reports and from these construct and test a practical

analysis method.

Contents Sample pre-treatment, especially for bioanalysis.

Microanalytical techniques: in liquid chromatography (LC) and capillary electrophoresis (CE) and through microfabrication in silicon and plastic chips ("Lab-on-a-chip").

Macromolecule analysis: The special demands and methods in analysis of proteins within molecular biology are illustrated with e.g. drug proteins as examples. This represents the experimental basis for proteom analysis. Possibilities of polysaccharide analysis in modified natural sources are enlightened. Mass spectrometry (MS) with emphasis on LC-MS with electrospray ionisation (ESI) and matrix assisted laser desorption –ionisation- time of flight mass spectrometry (MALDI-TOFMS) is treated.

Application areas: Drug analysis: particularly enantiomer analysis, product analysis with emphasis on stability testing and dissolution profiles of drug formulations, and bioanalysis such as methods in pharmacokinetic studies. Chromatography - mass spectrometry is treated. Analytical biotechnology: protein characterisation and peptide analysis using LC, CE, and MS, particularly regarding recombinant proteins and drug peptides. Emphasis on size exclusion chromatography (SEC) and field-flow fractionation (FFF) in analysis of protein aggregation and reversed-phase chromatography (RPLC), ion-exchange chromatography (IEC), and hydrophobic interaction chromatography (HIC) in peptide and protein identification and characterisation, also in connection with peptide mapping after trypsin degradation and amino acid sequencing. The use of MALDI-TOF MS and LC-ESI MS in peptide and protein analysis is discussed.

Polymer analysis: SEC and FFF of modified natural polymers.

Detection systems: Electrochemical, optical (UV-spectrophotometry, fluorimetry, light scattering), and mass spectrometric detectors.

Literature Compendia. Div. of Analytical Chemistry. Laboratory text. Div. Analytical Chemistry. Harris, D C: Quantitative Chemical Analysis. Seventh ed. Freeman 2007. ISBN: 0-7167-7041-5.

Optional course

KKK000 Advanced course in one or more subjects

University credits: 15,0 Grading scale: UG Level: A Language of Instruction:The course might be given in English Course Coordinator/s: Examiners in collaboration with the director of education Prerequisites: Basic course(es) in relevant topics. At least three years of studies. At least 80 credits passed. Home Page: http://www.lth.se Further Information/Transitional Rules: Total time 10 weeks, individual studies 5 weeks. Note! A plan for the work shall be presented to the responsible examiners before start.

Contents Tutored independent literature studies through databases and libraries. Supervised laboratory work in connection to ongoing research projects. Written report in Swedish or English according to standards in referred scientific journals. Oral presentation in Swedish or English in a public seminar.

Literature Scientific papers.

Period 2

KFK025 Surface and Colloid Chemistry

University credits: 7,5 Grading scale: TH Level: G2 Language of Instruction:The course might be given in English Course Coordinator/s: Björn Bergenståhl Ulf Olsson E-mail: [email protected] [email protected] Assessment: Mandatory reports from the practicals (2), written assignments (2) and mandatory seminar assignment with written and oral reporting. Written exam. Student who miss a mandatory assignment may have it replaced by a new assignment training the same abilities. Home Page: http://www.food.lth.se Further Information/Transitional Rules: The students are assumed to have basic knowledge in inorganic, organic and biochemistry.

Aim The aim of the course is to describe technical surface and colloid chemical phenomena at a molecular level.


• Describe the basic principles of surface activity and behind the functionality of surface active components in disperse systems.

• Describe selfassociation and the solution chemistry of surface active components. • Qualitatively describe colloidal interactions between particles and based on that predict colloidal

stability or instability.


• Quantitatively evaluate the structure, formulations and stability of colloidal systems. • Based of basic concepts in surface and colloid chemistry evaluate technical situations, to be able to

propose experimental studies and to suggest solutions. • Be able to perform and evaluate experimental investigations of colloidal functionality in technical

systems. • Be able to describe and discuss how basic colloidal principles determine the outcome of a technical

process and/or the functionality of a consumer product in written and oral form.


• Form given basic facts be able to valuate the complexity of a production process relative to its function for the consumer and impact on the internal and external environment.

Contents Surface and colloid chemistry is a knowledge area with numerous applications within all areas of chemical and biotechnological engineering. For instance almost all foods, numerous drugs, biological systems, bacterial suspensions, many polymer materials, all ceramic materials, multiphase processes and most chemical-technical consumer products are dispersions or by other means colloidal.

The course is based on surface-active components. Both synthetic and natural amphiphiles are treated. Different phases (micellar, liquid crystalline and microemulsions) as well as aggregates such as vesicles are studied.

A central concept is interparticular interactions in relation to colloidal stability. The role of surface activity in controlling interactions through adsorption and non-adsorption is discussed in relation to technical functionality in systems like emulsions and foams. The role of surface activity for wetting, filtration, dewetting, and sintering

is discussed. A generally important aspect is how the material properties of dispersed systems are influenced by colloidal interactions and surface phenomena’s.

The exercise part of the course threat quantitative aspects of the theory as well as problem solving in colloid chemistry. The practicals are aimed to illustrate how different surface and colloidal system might be constructed and work. The practicals are reported in written form. The projects consist of an analysis of surface and colloidal aspects of manufacturing, formulation or application of a consumer product with relevance to the interest of the student. The projects are reported in written and oral form.

Literature Cosgrove T. “Colloid science:Theory, methods and applications. Backwell Publ Oxford 2005. ISBN 1405126736

Period 3

KBT080 Environmental Biotechnology

University credits: 7,5 Grading scale: UG Level: G2 Language of Instruction:The course will be given in English Course Coordinator/s: Associate professor Lovisa Björnsson Dr Marika Murto E-mail: [email protected] [email protected] Admission Specifics: The course might be cancelled if less than 6 applicants. Admission Specifics: The number of participants is limited to 27. Selection Criteria: Credits remaining for the degree Assessment: Passed written exam and passed written project report.

Aim This course gives an overview of how biotechnical tools can be applied in remediation of polluted soil/water, in waste handling and in pollution prevention. The aim is to give the student an understanding of the combined practical and cellular/molecular aspects of these processes.

Knowledge and Understanding For a passing grade the student must: understand the different biotechnical methods that are presented during the course. These should be described both on a theoretical and practical level, with understanding for the drawbacks and advantages of the methods. Calculations and design for environmental biotechnology processes like e.g. waste water treatment processes is also part of the knowledge and understanding that is assessed, both practically and theoretically.

Skills and Abilities For a passing grade the student must: - carry out a project where he/she in a rational way, and based on the knowledge from the theoretical part of the course, should select method for solving a given environmental problem. This can be done either by practical laboratory work, when the problem is presented in the form of a given waste or soil sample, or by that the student is presented with facts regarding an environmental problem and should present a theoretical suggestion for a solution / remediation method.

- in a clear way be able to present experience and conclusions from the above project in a written report.

- practically and theoretically show the skill of performing calculations and dimensioning of biotechnical processes.


- in a clear way be able to orally present experience and conclusions from the above project for the other students, and discuss and critically evaluate the methods/conclusion presented by other students.

Contents The course deals with wastewater and off-gas treatment as well as soil remediation and destruction of chemicals by the aid of microorganisms. The aim is that practical aspects should be combined with cellular and molecular aspects in order to create a deeper understanding of the processes. The lecture part of the course includes the following topics.

* An overview of the basics of biochemistry, enzymology and microbiology

* Anaerobic and aerobic water treatment especially regarding substances that can be measured by biological oxygen demand (BOD), nitrogen containing compounds, phosphate and toxic industrial chemicals.

* Biogas production from wastewater, solid waste and energy crops.

* Strategies for surface and ground water treatment, soil remediation, off-gas treatment and environmentally hazardous waste.

* Microbial leaching and precipitation of heavy metals.

* Biologically degradable chemicals e.g. plastics and surface active substances.

Examples are given from the research projects at department of Biotechnology, and presented by lecturers from commercial environmental biotechnology companies in the region. Commercial research and full scale applications are presented through site visits.

Literature Compendium and handouts distributed during the course

KAT061 Process Simulation

University credits: 7,5 Grading scale: UG Level: A Language of Instruction:The course will be given in English on demand Course Coordinator/s: univ lektor Bernt Nilsson, [email protected] Prerequisites: KAT031 Separation Processes, Basic Course, or KTE170 Mass Transfer Processes in Environmental Engineering. Recommended Qualifications: FMN130 Numerical Methods for Differential Equations. Admission Specifics: The number of participants is limited to 24. Selection Criteria: Credits remaining for the degree Home Page: http://www.chemeng.lth.se/kat061/ Further Information/Transitional Rules: The course is limited to 24 students.

Contents Process simulation presets modeling based on physical principles, mainly material and energy balances on process system, and the development of a well defined mathematical problem formulation. Methods for solving linear and nonlinear equation systems, ordinary differential equation systems are presented. Stationary distributed systems are solved using shooting methods and finite difference methods. Parameter estimation and model calibration is presented using linear and nonlinear regression. Development of simulators and simulation tools require basic knowledge in programming and on graphical user interfaces. These subjects are exemplified using MATLAB, the basic tool through out the course.

Literature Nilsson, B: Process Simulation using MATLAB. Institutionen för kemiteknik 2002.

Period 4

KAT080 Particle Technology

University credits: 7,5 Grading scale: UG Level: A Language of Instruction:The course might be given in English Course Coordinator/s: Professor Anders Axelsson E-mail: [email protected] Recommended Qualifications: KAT090 Transport Phenomena, Basic Course or KTE170 Mass Transfer Processes in Environmental Engineering. Assessment: Exercise problems are introduced at each lecture. Solutions to each problem is presented as a short technical memo. Home Page: http://www.chemeng.lth.se/kat080/

Aim The aim is to acquire knowledge within the field of particle technology including particle characterisation as well as particle interactions in different types of fluids in order to be able to identify and solve problems arising when handling particular material.


• understand how the properties of the single particles influence their performance at particle characterisation and in flowing systems.

• understand how the properties of assemblies of particles influence the characterisation of bulk of particles and particulate unit operations.

• be able to define basic concepts within particle technology


• be able to apply basic fluid dynamics on particulate flowing systems • be able to apply the knowledge of single particles and bulk material on a number of particulate unit

operations • be able to present solutions of a problems in short written communications. • be able to present a small project orally and in a project report


• be able to independently acquire and value information within an optional topic, which deals with a particulate problem.

Contents Flow around single particles and through porous beds. Characterisation of particles and powders. Measurement of particle size distribution. Sampling. Storage in silo. Mixing. Segregation. Hydraulic and pneumatic transport. Grinding. Agglomeration. Wet granulation. Tableting. Coating. Flow around single particles and through porous beds. Characterisation of particles and powders. Measurement of particle size distribution. Sampling. Storage in silo. Mixing. Segregation. Hydraulic and pneumatic transport. Grinding. Agglomeration. Wet granulation. Tableting. Coating

Literature Coulson, J M, Richardson, J F: Chemical Engineering - particle technology and separation processes, Vol.2, 4th ed, Pergamon Press, Oxford 1993. Aulton, M E (ed.): Pharmaceutics- the science of dosage form design, 2nd ed., Churchill Livingstone, New York

2002. Handouts from the department.

courses for the master’s programme in food technology · courses for the master’s programme in...

Documents