|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. R Hartemink|
|Examiner(s)||G. Trystram, J.P. Descamps|
Language of instruction:
(HACCP is supposed to be known)
Study of fluxes of products; utilities; human beings. Existence of 'zones' in the factory.
Cleaning (CIP, cleaning of equipment's, cleaning in factories)
NOTE: this course is also part of 2 modules in the 5th year at ENSIA: Ingénièrie et Expertise et diagnostic
At the end of this course the student is able to:
- understand zoning in the food industry;
- understand the principles of hygienic design;
- apply hygienic design based on product formulations;
- cleaning systems, such as CIP.
- case studies.
- case studies;
- continuing assessment.
Will be announced.
|Compulsory for:||MFT||Food Technology||MSc||F: European Master in Food Studies||5|