FPE-20306 Food Engineering

Course

Credits 6.00

Teaching methodContact hours
Lecture24
Tutorial26
Practical38
Course coordinator(s)dr. ir. M Minor
Lecturer(s)dr. ir. M Minor
ing. JJW Sewalt
dr. ir. MAI Schutyser
prof. dr. ir. AJ van der Goot
ir. K Kyriakopoulou
Examiner(s)prof. dr. ir. AJ van der Goot
dr. ir. M Minor

Language of instruction:

EN

Mandatory knowledge:

ZSS06100 Laboratory Safety

Assumed knowledge on:

FPE-10808 Food Production Chains; 
FPE-20806 Mathematical Concepts for Food Technology;
FPE-21306 Food Production and Preservation.

Continuation courses:

FPE-30306 Food Structuring;
FPE-30806 Sustainable Food and Bioprocessing;
FPE-31306 Transfer Processes.

Contents:

This course gives a description of processes for producing ingredients from agricultural raw materials, and discusses methods that are used to combine these ingredients into structured foods. The course includes unit operations such as evaporation, spray drying, frying and membrane processes. Important processing principles such as combined heat and mass transfer and the consequences for product structure and quality are discussed.
New principles for processing will be combined with those that are already known from previous courses, which will enable students to evaluate quality and purity, but also helps to estimate the amount of raw materials and auxiliary resources (water, energy) needed (i.e., product quality and process sustainability).

Learning outcomes:

After successful completion of this course students are expected to be able to:
- identify the main methods for separating and purifying ingredients, understand the resulting quality of the product(s), and estimate the quantity of resources needed to operate the process;
- understand when and how to apply the main dehydration and drying processes;
- lay the relation between product quality and the type of process that should be chosen, plus the amount of resources needed;
- identify which of the main structuring processes, should be used to obtain the right structured product.

Activities:

The course starts with practical classes to demonstrate how processing can be used to control changes in real food products.
After that, lectures and tutorials are provided for understanding the underlying food engineering principles.

Examination:

The course is assessed in a written computer-based test with closed questions.

Literature:

A manual for the practical classes and reader containing the theory and exercises will be available in the Study Store in Forum. Additional information will be provided on Brightspace.

ProgrammePhaseSpecializationPeriod
Compulsory for: BFTFood TechnologyBSc5MO