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NFOK13003U  Food Process Equipment Volume 2014/2015

Course information

Credit7,5 ECTS
LevelFull Degree Master
Duration1 block
Block 3
C (Mon 13-17 + Wednes 8-17)
Course capacityMax. 40
Continuing and further education
Study boardStudy Board of Food, Human Nutrition and Sports
Contracting department
  • Department of Food Science
Course responsible
  • Franciscus Winfried J van der Berg (2-75714f757e7e733d7a843d737a)
Saved on the 04-03-2015
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.

Learning Outcome

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.

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.

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.


CompetencesDiscuss 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.



Book chapters (electronically available), scientific papers and course notes will be provided.

Teaching and learning methods
The course will be based on lectures, theoretical exercises and excursions. Some topics will be covered by external lecturers from the food industry.
Academic qualifications
It is expected that the student has a basic understanding of food-related physics, microbiology and chemistry.
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Credit7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
AidAll aids allowed
Marking scale7-point grading scale
Censorship formExternal censorship
Criteria for exam assesment

Fullfilment of the learning outcomes

Project work30
Saved on the 04-03-2015