|Teaching method||Contact hours|
|Course coordinator(s)||prof. dr. ir. CGPH Schroën|
|Lecturer(s)||prof. dr. ir. H Gruppen|
|dr. P Venema|
|prof. dr. ir. CGPH Schroën|
|Examiner(s)||prof. dr. ir. CGPH Schroën|
|prof. dr. ir. H Gruppen|
|prof. dr. ir. RM Boom|
Language of instruction:
Many of the problems in food technology must be solved by using equations and mathematical principles. It requires the ability to translate these problems into mathematical expressions, to solve the equations and subsequently place the outcome into a practical solution. This course starts with classes on basic principles of food technology like mass and energy balances, reaction kinetics, estimations and statistical analysis, reactors and heat transfer. Exercises will be worked out during the classes on various subjects e.g. chemical preservation, enzyme kinetics, sterilisation of food. Also three case studies will be worked out.
At the end of this course a student is expected to be able to:
- translate practical problems in food technology to mathematical expressions;
- make educated guesses of unknown parameters;
- solve the equations and formulate a quantitative answer;
- evaluate this answer within a food technology context.
Lectures in which the basic principles wil be explained. Classes with theoretical knowledge is applied to practical problems. Three case studies will be worked out.
The final mark is based on a written exam (80%) and the result of the case studies (20%).
A reader will be available at the start of the course.
|Compulsory for:||BFT||Food Technology||BSc||1MO|
|Restricted Optional for:||WUFTE||BSc Minor Food Technology||1MO|