Food Processing

Course 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.


MSc Programme in Food Science and Technology

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.


  • 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


  • 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


  • 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

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.

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.

Expenses in relation to excursions will be subject to charge.

Continuous feedback during the course of the semester
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.
The course has been selected for ITX exam on Peter Bangs Vej.
All aids allowed

When the exam is taking place at ITX, computers will be made available by the University. Students are therefore not permitted to bring their own computers, tablets or mobile phones. If textbooks and/or notes are permitted, according to the course description, these must be in paper format or on a USB flash drive.

Marking scale
7-point grading scale
Censorship form
External censorship
Criteria for exam assessment

See Learning Outcome

Single subject courses (day)

  • Category
  • Hours
  • Exam
  • 4
  • Excursions
  • 10
  • Preparation
  • 122
  • Lectures
  • 45
  • Project work
  • 25
  • English
  • 206