NFOK17001U  Food Processing

Volume 2017/2018
Education

MSc Programme in Food Science and Technology
 

Content

The course deals with understanding the main unit operations and equipment involved in the manufacture of foods and ingredients (i.e. mixing, heating, baking, drying, extrusion, separation, etc.), as well as aspects of sustainability in food processing and applications of sensor technology and process control.

Emphasis is on understanding the individual food processing steps with respect to obtaining optimal process conditions and desired product characteristics, and on the integration of the different unit operations in a production line.

Learning Outcome

The overall aim of the course is to provide the students with knowledge on unit operations, equipment and production processes applied in the food industry for manufacturing of foods and ingredients.

Knowledge

  • Describe the principles of unit operations commonly used in the food 

  • Reflect on the interplay between unit operations along a process line

  • Identify how to improve sustainability in food processing

  • Identify process steps suitable for process analysis and control

Skills

  • Apply theory to solve theoretical problems regarding process equipment, process design and optimization

  • Select measures to ensure correct process functionality (product properties, energy or water savings)

  • Analyse unit operations 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 for a number of foods with required equipment

See Absalon for a list of course literature.

It is expected that the student has a basic understanding of food-related physics, microbiology and food chemistry. In the first weeks, the students will be divided in two groups depending on their previous knowledge in heat, mass transport and understanding of basic food unit operations.
The course will be based on lectures, theoretical exercises, short demonstrations and excursions. Some topics will be covered by external lecturers from the food industry.
Minor costs for one-day excursions (e.g. transportation) are payed by the students.
The course is identical to "NFOK13003U Food Process Equipment".

Expences in relation to excursions will be subject to charge.
Oral
Individual
Collective
Continuous feedback during the course of the semester
Credit
7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
Written examination of theoretical exercises typically divided into 3-5 exercises with subquestions, with a mixture of open questions and calculations.
Exam registration requirements

Approval of two cases, prepared and presented in groups. The cases consist of a theoretical or practical assignment regarding a specific unit operation, process line or equivalent.

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

Same as ordinary exam.

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.

If 10 or fewer register for the reexamination the examination form will be oral. The oral exam will be 30 minutes, no preparation time and all aids allowed.

Criteria for exam assesment

See Learning Outcome

  • Category
  • Hours
  • Exam
  • 4
  • Excursions
  • 32
  • Preparation
  • 100
  • Lectures
  • 45
  • Project work
  • 25
  • Total
  • 206