Food Science
30 credits
Syllabus, Bachelor's level, 2HK014
This course has been discontinued.
A revised version of the syllabus is available.
- Code
- 2HK014
- Education cycle
- First cycle
- Main field(s) of study and in-depth level
- Food Studies, Nutrition and Dietetics G1F
- Grading system
- Fail (U), Pass (G), Pass with distinction (VG)
- Finalised by
- The Board of the Department of Food, Nutrition and Dietetics, 23 February 2011
- Responsible department
- Department of Food, Nutrition and Dietetics
Content
Food and cooking techniques including seminars and workshops, 4.5 credits
Food Microbiology and Sensory Analysis, 6 credits
Menu Planning, 6 credits
Examination, 3 credits
Examination, 12 credits
PM, 3 credits
Examination, 7.5 credits
Reading list
- Reading list valid from Spring 2018
- Reading list valid from Autumn 2014, version 3
- Reading list valid from Autumn 2014, version 2
- Reading list valid from Autumn 2014, version 1
- Reading list valid from Spring 2014
- Reading list valid from Spring 2013
- Reading list valid from Autumn 2012
- Reading list valid from Spring 2012
- Reading list valid from Spring 2011
- Reading list valid from Autumn 2010, version 3
- Reading list valid from Autumn 2010, version 2
- Reading list valid from Autumn 2010, version 1
- Reading list valid from Spring 2010
- Reading list valid from Autumn 2009
- Reading list valid from Spring 2009