Department of Food Engineering, Lund University (SE)
Lund University, founded in 1666, is located in the southernmost part of Sweden (Scania Region) and has over 30 000 students with around 3000 following postgraduate education. The University combines a rich historical tradition with modern science to for m the center of higher education in southern Sweden.
Lund, like most swedish universities, is a state university.
Lund University is organized in eigth faculties : Theology, Law, Medicine, Humanities, Social Sciences, Natural Sciences, Odontology and Engineering (also known as LTH, Lund's Institute of Technology).
Teaching and research take place in 265 different institutions and departments.
The University campus is spread over most of the city of Lund, with the oldest institutions located in the very center of the town. The university has since spread outward towards the Northeast of the city. LTH, the Faculty of Engineering of Lund University, was founded in 1961. Teaching and research are pursued in the fields of chemistry, chemical-, civil-, mechanical- and electrical engineering, as well as computer sciences, engineering physics and architecture. LTH has 80 full and 19 adjunct professors. At this faculty, graduate studies can lead to a PhD degree in Engineering (4.5 years of full time studies) or Licentiate (2-3 years).
The University is traditionally organized in departments. In some cases some of them are grouped under a common administration with the idea of putting together departments from different faculties but working in similar areas. One of these is the Chemical Center where 24 departments are housed together. They belong to either LTH or the Faculty of Natural Sciences and all of them work in some area of chemistry. The Chemical Center has about 850 undergraduate and 300 graduate students. The faculty staff is composed of around 200 teachers/researchers of which 33 are full professors. Six of these departments are directly related to food: Vocational Food School, Industrial Nutrition, Food Chemistry, Technical Microbiology, Food Technology and Food Process Engineering.