NFOK17001U Food Processing
MSc Programme in Food Science and Technology
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, 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.
The course also aims to demonstrate how HACCP can be employed in food processing to obtain safe foods.
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.
Describe the principles of unit operations commonly used in the manufacturing of foods
Identify how to improve product properties and sustainability in food processing
Identify process steps suitable for process analysis and control
Describe food safety management, using HACCP.
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
Apply HACCP for food safety management.
Reflect on the interplay between unit operations along a process line
Evaluate whether existing and/or new control strategies are appropriate in order to achieve safe and robust food products.
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.
Academic qualifications equivalent to a BSc degree is recommended.
- Theory exercises
- Project work
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- 7,5 ECTS
- Type of assessment
- Written examination, 4 hours under invigilation
- Type of assessment details
- Individual 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 one case, prepared and presented in groups. The case consist of a theoretical or practical assignment regarding a specific unit operation, process line or equivalent.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Same as ordinary exam.
If requirements for examination are not met as a result of non-approved case, the revised case must be handed in at individual basis at the latest 3 weeks prior to the reexamination, and the case 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
- Course code
- 7,5 ECTS
- Full Degree Master
- 1 block
- Block 3
- Course capacity
- No limitation
The number of seats may be reduced in the late registration period
- Study Board of Food, Human Nutrition and Sports
- Department of Food Science
- Faculty of Science
- Lilia Ahrné (5-6f6c6f6c644369727267316e7831676e)
- Franciscus Winfried J van der Berg (2-75714f757e7e733d7a843d737a)
Local teachers from FOOD and guest teachers from industry.