|Teaching method||Contact hours|
|Distance group work||0|
|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.
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:||MFT||Food Technology||MSc||K: Food Technology (Distance Learning)||5DL|