Lund University,
Sweden
Department of Food Engineering, Box 124, 221 00 Lund, Sweden
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Cooling
and Freezing in the Food Industry
language:
Swedish
keywords:
thermal parameters, coolers and freezers, thawing
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Chemical
Analyses
language:
Swedish
keywords:
sampling, sample handling, quality control, calibration, protein, fat,
low molecular carbohydrates, fiber, vitamins, minerals, GLP-Concept
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Drying
of Foods
language:
Swedish
keywords:
handling, storing, packaging, heat transfer, water transport, chemical
changes, drying velocities, energy calculations, HACCP for a drier, environmental
and logistic aspects
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Food
Structure and Functionality
language:
Swedish
keywords:
emulgation ability, gel formation, foam formation, water binding, solubility
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Food
Microbiology
language:
Swedish
keywords:
growth, survival and killing of microorganisms, spoiling, pathogens, fermentation,
microbiological safety
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Heat
Transfer in Food Production
language:
Swedish
keywords:
thermal parameters, steam production, electric heating, microwave heating,
heat transfer (conduction, convection, radiation), heat exchangers
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Industrial
Food Hygiene
language:
Swedish
keywords:
HACCP, cleaning techniques, quick microbiological methods
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Nutrition
language:
Swedish
keywords:
diet, health, stomach-intestine system, assimilation of nutrients
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Proteins
and Lipids
language:
Swedish
keywords:
basic concepts in the technological and chemical description
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Statistical
Analysis of Process and Quality Parameters
language:
Swedish
keywords:
Excel, Minitab
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Water
and Carbohydrates
language:
Swedish
keywords:
water structure, ions in solution, free and bound water, water in cell
tissues during freezing, water diffusion, water activity and drink water,
monosaccharides structure, chemical reactions, oligosaccharides, sugar
production, sweeteners, polysaccharides, starch gelatination, aging and
modification, cell wall polysaccharides (pectin, cost fiber, hydrocolloids)
Websecretary: Inger.Lindvall@livstek.lth.se