Food Process Equipment

Course content

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.
 

Education

MSc Programme in Food Science and Technology
MSc Programme in Animal Derived Foods

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.

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

 

The course will be based on lectures, theoretical exercises and excursions. Some topics will be covered by external lecturers from the food industry.

See Absalon for specific course literature.

It is expected that the student has a basic understanding of food-related physics, microbiology and food chemistry. Basic competencies within food processing and production methods in food industry.

Expences in relation to excursions will be subject to charge

ECTS
7,5 ECTS
Type of assessment
Written examination, 4 hours under invigilation
Written (open book) examination of theoretical exercises typically divided into 3-5 exercies with subquestions, with a mixture of open questions and calculations.
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
Criteria for exam assessment

Cf. Learning Outcome.

Single subject courses (day)

  • Category
  • Hours
  • Exam
  • 4
  • Excursions
  • 16
  • Preparation
  • 106
  • Lectures
  • 50
  • Project work
  • 30
  • English
  • 206