NFOK13003U Food Process Equipment

Volume 2013/2014
Education
MSc in Food Science and Technology. Specializations in Dairy Technology and Process Analytical Technology
The course is listed as limited elected study in the Food Science and Technology MSc programme
Content
The course primarily deals with the principles of unit operations that are common in the food industry (e.g. separation, drying, heating, freezing and mixing, filtration), fermentation processes, design of process lines, cleaning, applications of sensors and process analytical technology as well as packaging of foods.

The content concentrates on understanding the individual food process components and on food process equipment (hard ware) with respect to obtaining optimal processes and desired product characteristics.
Learning Outcome

The overall aim of the course is to provide the students with detailed knowledge about equipment and production processes applied in the food industry.

Knowledge

- Explain the principles of unit operations commonly applied in the food industry

- Describe cleaning processes applied in the food industry

- Identify process steps suitable for process control and analysis

- Reflect on the interplay between unit operations in food processing

Skills

- Apply theory to solve theoretical problems regarding process equipment, process design and process optimisation

- Choose measures to ensure correct process functionality (product properties, cleaning etc.)

- Analyze complex unit operations and processes in the food industry and apply the earlier obtained knowledge of physics and chemistry to them.

- Use theory to solve and explain practical problems as well as analyse data.

Competences

- Discuss the application of different types of equipment and process steps to obtain food products with specific properties. The students should be able to design process lines with required equipment.
A collection of reviews, book chapters, and original scientific litterature.
The course will be based on lectures, theoretical exercises and excursions. Some topics will be covered by external lecturers from the food industry, primarily equipment manufacturers.
  • Category
  • Hours
  • Exam
  • 4
  • Excursions
  • 16
  • Lectures
  • 50
  • Preparation
  • 106
  • Project work
  • 30
  • Total
  • 206
Credit
7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
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Aid
All aids allowed
Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assesment
See Learning Outcome