NFOK13003U Food Process Equipment
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
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.
- Project work
- 7,5 ECTS
- Type of assessment
- Written examination, 4 hours under invigilation---
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Criteria for exam assesment
Fullfilment of the learning outcomes