Basic Course Food Science

4 Weeks On Campus Bachelors Program

Swedish University of Agricultural Sciences

Program Overview

The Basic Course Food Science introduces students to the science behind food production, processing and consumption while exploring how natural resources contribute to sustainable food systems. It is particularly suited to students interested in food science, chemistry, nutrition, sustainability and the journey of food from primary production to the consumer.

Curriculum Structure

As this is a 7.5-ECTS introductory course completed over approximately four weeks, it does not have a separate year-by-year curriculum. However, it forms part of the wider Food Science BSc pathway at SLU, where students develop their knowledge progressively across three years.

Year 1: Students establish their scientific foundation through Basic Course Food Science, Chemistry, Biochemistry, Cell Biology and Microbiology. The introductory course also develops university-level skills in scientific writing, information retrieval, ethical reasoning, communication and presentation.

Year 2: Students move into more specialised biological and analytical subjects, including Genetics, Immunology and Allergy in a Food Perspective, and Food Microbiology. They examine how microorganisms can positively or negatively affect food, undertake food-microbiology analyses and develop a wider understanding of agriculture and its relationship with society.

Year 3: The programme concentrates more directly on food composition, safety, health and industrial production through Food Chemistry and Food Physics, Human Nutrition and Physiology, Food Toxicology and Risk Assessment, and Food Technology. Students complete an Independent Project in Food Science, which supports the award of a bachelor’s degree when all programme requirements are fulfilled.

Focus areas: Food-production chains, food raw materials, food composition and properties, processing methods, sustainable natural-resource use, nutrition, food safety, research perspectives, industry perspectives and consumer needs.

Learning outcomes: Students learn to explain major food-production chains, describe important food raw materials and processing methods, understand the physiological and social role of food, evaluate scientific literature and communicate food-science information effectively in written and oral formats.

Professional alignment: LV0117 is a first-cycle Food Science course worth 7.5 ECTS and is incorporated into SLU’s Food Science BSc and Agricultural Science with a Specialisation in Food Science. The course itself does not provide a professional designation, while completing the wider degree pathway can lead to a bachelor’s qualification in Food Science or progression towards SLU’s professional agronomy qualification.

Reputation: SLU was ranked the world’s third-best university for Agriculture and Forestry in the 2026 QS subject rankings, reinforcing its international strength in agriculture, food systems and sustainable natural-resource research.

Official course link: Basic Course Food Science – SLU

Experiential Learning (Research, Projects, Internships etc.)

The course combines academic teaching with practical, collaborative and industry-facing learning. Students learn through lectures, seminars, individual work, group assignments, researcher-led sessions, invited experts and study visits, allowing them to explore the food sector from scientific, industrial, regulatory and consumer perspectives.

Students also complete compulsory written work and oral presentations, strengthening their ability to research, evaluate and communicate scientific information. The following experiences support their learning:

Group projects: Students collaborate on assignments and project work covering selected food-science topics.
Study visits: Visits provide exposure to different areas of the food sector and the employment environment for food scientists.
Research-led teaching: Researchers and invited specialists introduce students to current food-science research and professional practice.
Presentations: Assessment includes written and oral presentations of project work.
Seminars: Students discuss food production, ethics, sustainability, natural resources and different stakeholder perspectives.
SLU BioCenter: The Department of Molecular Sciences is located within the modern SLU BioCenter and uses advanced research infrastructure in food science, chemistry, microbiology and molecular biology.
Research environment: The department conducts applied and fundamental research and works with industrial partners, with collaborations contributing to innovations, patents and technology companies.
SLU University Library: Students can access scientific literature, research-support services and resources for information retrieval and critical source evaluation.
Later programme experience: Within the wider Food Science pathway, students may undertake microbiological analyses, rural placements, independent research projects and projects connected to food-sector organisations.

No dedicated software package, formal internship or laboratory module is specifically listed for the four-week LV0117 course. These opportunities become more prominent in the later stages of the associated Food Science and Agricultural Science programmes.

Official facilities link: Department of Molecular Sciences – SLU

Progression & Future Opportunities

Completing LV0117 provides 7.5 ECTS credits and an introduction to food science, but it does not independently qualify a student for a professional role. Students who complete the wider Food Science or Agricultural Science pathway can progress into private companies, public authorities, research organisations and food-sector consultancies, with potential roles such as Product Developer, Food Inspector, Quality Specialist or Sustainability Project Manager.

SLU supports this progression through the following opportunities:

SLU Career: Students and graduates can receive career counselling, CV and application guidance, job-search support and help identifying career strengths.
Career Connect: SLU’s careers portal advertises graduate positions, part-time work, summer jobs, placements, degree-project opportunities, employer profiles and career events.
Industry exposure: The wider programme includes project assignments, external lecturers, study visits and opportunities for final research projects undertaken with food-sector companies or ongoing university research.
University–industry collaboration: The Department of Molecular Sciences works with industrial partners, and its research collaborations have contributed to innovations, patents and technology companies.
Employment outcome: SLU reports that 87% of agronomy graduates obtain employment within one year of graduation. This figure relates to graduates of the full agronomy qualification, not students completing LV0117 alone.
Salary outcome: SLU reports an average median salary of approximately SEK 417,700 per year one year after graduation for agronomists. This salary figure does not specifically represent graduates holding only a bachelor’s degree in Food Science.
Professional qualification: The full five-year Agricultural Science with a Specialisation in Food Science programme leads to a professional Degree of Master of Science in Agriculture, while students may qualify for a bachelor’s degree in Food Science after fulfilling the first-cycle degree requirements.
Graduate destinations: SLU graduates work in sustainability management, food inspection, quality control, certification, consultancy, product development, food research and project management.

Further Academic Progression: After completing a recognised bachelor’s degree, students may apply for advanced studies such as SLU’s English-taught MSc in Sustainable Food Systems, a two-year programme leading to a Master of Science with a major in Food Science. Graduates of an appropriate master’s programme may subsequently pursue doctoral research in Food Science, Food Biotechnology, Chemistry, Microbiology or related areas through SLU’s Department of Molecular Sciences and its Focus on Food and Biomaterials research environment.

Official progression link: MSc Sustainable Food Systems – SLU