|dr. JP Vincken (email@example.com)
|dr. JP Vincken
|dr. ir. R Hartemink
|prof. dr. ir. AJ van der Goot
|dr. ir. AEM Janssen
|prof. dr. ir. H Gruppen
|dr. JP Vincken
Language of instruction:
FPE-50806 Sustainable Production of Foods
The course will start with a case study on existing food production chains to get an idea of the critical steps in going from raw materials to end products. The outcome of this case study will be presented to the other students in order to cover a number of production processes. To obtain a good understanding of these production processes, theories on biochemical, chemical, microbial, physical and process engineering aspects will be explained in the lectures. Exercises will be worked out to illustrate the theory. Processes that will be discussed are beer brewing, production of chocolate, dairy production, sugar refinery, production of ingredients, etc. Furthermore, the course deals with the quality of foods as a function of the treatments and conditions e.g. during shipment, pasteurization/sterilization and storage.
At the end of this course the student is expected to:
- know various production processes in food technology;
- know elementary biochemical and chemical reactions in food, such as browning, rancidity and caramelization;
- know about desired and undesired micro-organisms in several food products;
- know the effect of temperature on micro-organisms and chemical reactions;
- know elementary physical phenomena in food;
- translate qualitative effects into quantitative judgements;
- recognizes several basic processes in the food production chain and know the reason why the various steps in the production process are present;
- understand the effects of changing parameters in the production process on product quality.
The course consists of lectures, working classes and a case study on an existing production chains will be worked out.
The final grade is based on a written exam (75%) and the result of the case study (25%).
A reader will be available at the start of the course.