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.
MSc Programme in Food Science and Technology
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
The course will be based on lectures, theoretical exercises, short demonstrations and excursions may be organised. Some topics will be covered by external lecturers from the food industry. In case of excursions: minor costs for one-day excursions (e.g. transportation) are paid 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.
Academic qualifications equivalent to a BSc degree is recommended.
Expenses in relation to excursions will be subject to charge.
- 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.
- All aids allowed
- Marking scale
- 7-point grading scale
- Censorship form
- External censorship
Criteria for exam assessment
See Learning Outcome
Single subject courses (day)
- Theory exercises
- Project work
- Course number
- 7,5 ECTS
- Programme level
- Full Degree Master
- Block 3
- 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 (5-7e7b7e7b735278818176407d8740767d)
- Franciscus Winfried J van der Berg (2-75714f757e7e733d7a843d737a)
Local teachers from FOOD and guest teachers from industry.
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Courseinformation of students