XEN-31303 Food Processing and Packaging

Course

Credits 3.00

Teaching methodContact hours
Lecture22
Practical12
Course coordinator(s)dr. ir. R Hartemink
Lecturer(s)
Examiner(s)G. Trystram, C. Bonazzi

Language of instruction:

English

Contents:

- basics on interactions transfer-structure, creation of porosity, of new properties;
- mass transfer and drying; structure stability (collapse);
- coating, agglomeration of solid particles; encapsulation
- thermo-mechanical processes (extrusion, cooking, roasting);
- mixing of non-newtonian fluids; emulsion and foaming.
NOTE: this course is the original ENSIA course: Création de structure

Learning outcomes:

At the end of this course the student is able to:
- choose initial product formulations;
- understand transfer processes and reactions during food processing.

Activities:

Lectures.

Examination:

Individual study (analysis and synthesis) on a scientific article with experimental results.

Literature:

Will be announced.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScF: European Master in Food Studies5