NFOK13003U Food Process Equipment
MSc Programme in Food Science and Technology
MSc Programme in Animal Derived Foods
The course deals with unit operations principles as common in the food industry (i.e. separation, drying, heating, freezing, mixing, filtration, packaging), design of process lines, cleaning-in-place, as well as applications of sensor technology and process control.
Emphasis is on understanding the individual food processing
steps and on food process equipment (hardware/unit operations) with
respect to obtaining optimal process conditions and desired
product characteristics.
The overall aim of the course is to provide the students with detailed knowledge on equipment, unit operations and production processes applied in the food industry.
Knowledge
- Explain the principles of unit operations commonly used in the food industry
- Describe cleaning-in-place processes applied in the food industry
- Identify process steps suitable for process analysis and control
- Evaluate the interplay between unit operations in food processing
Skills
- Apply theory to solve theoretical problems regarding process equipment, process design and process optimization
- Choose measures to ensure correct process functionality (product properties, cleaning, etc.)
- Analyze unit operations and processes in the food industry and apply knowledge of physics and chemistry to them
- Use theory to solve and explain practical problems as well as analyze process data
Competences
- Discuss the application of different types of equipment and process steps to obtain food products with specific, desired properties
- Be able to describe process lines with required equipment
See Absalon for specific course literature.
- Category
- Hours
- Exam
- 4
- Excursions
- 16
- Lectures
- 50
- Preparation
- 106
- Project work
- 30
- Total
- 206
As
an exchange, guest and credit student - click here!
Continuing Education - click here!
- Credit
- 7,5 ECTS
- Type of assessment
- Written examination, 4 hours under invigilationWritten (open book) examination of theoretical exercises typically divided into 3-5 exercies with subquestions, with a mixture of open questions and calculations.
- Exam registration requirements
Approval of two cases prepared and presented in groups.
- Aid
- All aids allowed
NB: If the exam is held at the ITX, the ITX will provide you a computer. Private computer, tablet or mobile phone CANNOT be brought along to the exam. Books and notes should be brought on paper or saved on a USB key
. - Marking scale
- 7-point grading scale
- Censorship form
- External censorship
- Re-exam
Reexamination will be perfomed as individual, oral examination.
If requirements for examination are not met as a result of non-approved cases, the revised cases must be handed in at individual basis at the latest 2 weeks prior to the reexamination, and the cases must be approved at the latest 1 week prior to the reexamination.
Criteria for exam assesment
Cf. Learning Outcome.
Course information
- Language
- English
- Course code
- NFOK13003U
- Credit
- 7,5 ECTS
- Level
- Full Degree Master
- Duration
- 1 block
- Placement
- Block 3
- Schedule
- B
- Course capacity
- No limitation
- Continuing and further education
- Study board
- Study Board of Food, Human Nutrition and Sports
Contracting department
- Department of Food Science
Course responsibles
- Keld Ejdrup Markedal (3-6f6965446a737368326f7932686f)
Lecturers
Local teachers from FOOD and guest teachers from industry.