FPE-10808 Food Production Chains


Studiepunten 8.00

One day excursion8
Project learning12
Course coordinator(s)dr. ir. AEM Janssen
Lecturer(s)dr. ir. AEM Janssen
dr. DJB Hofenk
dr. ir. M Dekker
dr. PTM Ingenbleek
dr. ir. GDH Claassen
Examiner(s)dr. ir. AEM Janssen
prof. dr. ir. RM Boom

Language of instruction:



The food production chain deals with many steps that are necessary while going from agricultural raw materials to food products in the supermarket or other stores. The food production chain includes aspects from processing, distribution, consumer purchase and consumer use. This broad range of aspects will be covered in this course. In the food production process steps are taken to extend the shelf life of food, to increase the variety in the diet and/or to provide the nutrients required for health. It is essential to understand the various steps during food processing. Usually these steps, or better called unit operations, are connected to each other and they have a specific and predictable effect on a food. Just a description of the process is not sufficient, usually a quantitative answer is required. The application of mass and energy balances is a first step to obtain quantitative information on the process.
In the food production chain, distribution of the food product or food logistic management plays an important role. It is essential that a product will be in the right quantity at the right place in the right time. Ultimately, food product chains are designed to deliver (superior) value to end consumers, who pay for the product in return. Therefore understanding of corporate marketing strategies building on consumer understanding is crucial for the effective design and execution of food production chains.
Sustainable production of food is a big issue nowadays. For this reason attention will be paid to sustainability e.g. treatment of waste during food processing. Food production chain that will be discussed are production of chocolate, tea, soya, milk products, sugar etc.

Learning outcomes:

At the end of this course the student is expected to:
- know various production processes in food technology;
- recognizes several basic processes in the food production chain and know the reason why the various steps in the production process are present;
- being able to calculate various parameters in simple process designs;
- demonstrate a basic understanding of logistical concepts in food supply chains;
- analyse a food production chain using logistic theories;
- have a basic understanding of the individual consumer decision making and marketing strategies.


The course consists of lectures, working classes and a case study on a food production chain, taking into account all aspects that are treated during this course.


The final grade is based on a written exam (80%) and the result of the case study (20%).


A reader will be available at the start of the course.

Verplicht voor: BFTFood TechnologyBSc6WD