FQD-63503 Product and Process Design - Evaluation of a product concept from a sustainable food processing perspective (online)


Credits 3.00

Teaching methodContact hours
Distance group work0
E-learning material0
Course coordinator(s)dr. ir. AR Linnemann
Lecturer(s)dr. ir. MAI Schutyser
dr. JK Keppler
Examiner(s)dr. ir. MAI Schutyser

Language of instruction:



The four modules of the course on Product and Process Design focus on design aspects of food products from an integrated product and process perspective and aim at strengthening so-called T-shaped skills, i.e., the ability to tackle in-depth disciplinary technological problems in combination with the aptitude to deal with broad multi-disciplinary challenges. The core topic of this third module is the evaluation of a product concept from a sustainable food processing perspective.

Learning outcomes:

After successful completion of this course students are expected to be able to:

- develop a sustainable process chain for a selected product concept;

- apply mass flow and embodied energy analyses and a qualitative sustainability assessment from a 3P perspective on the process chain;

- quantitatively assess a selected processing step on energy efficiency and food quality;

- write a decision paper on a product concept.


Study e-learning materials with practical assignments.


The final grade is based on assignments given during the course.


All information will be provided in Brightspace.

Compulsory for: MFTFood TechnologyMScK: Food Technology (Distance Learning)5DL