XEN-31303 Food Processing and Packaging
Course
Credits 3.00
Teaching method | Contact hours |
Lectures | 25 |
Course coordinator(s) | dr. ir. R Hartemink |
Lecturer(s) | |
Examiner(s) | G. Trystram, C. Bonazzi |
Language of instruction:
English
Contents:
- basics on interactions transfer-structure, creation of porosity, of new properties;
- mass transfer and drying; structure stability (collapse);
- coating, agglomeration of solid particles; encapsulation
- thermo-mechanical processes (extrusion, cooking, roasting);
- mixing of non-newtonian fluids; emulsion and foaming.
NOTE: this course is the original ENSIA course: Création de structure
Learning outcomes:
At the end of this course the student is able to:
- choose initial product formulations;
- understand transfer processes and reactions during food processing.
Activities:
Lectures.
Examination:
Individual study (analysis and synthesis) on a scientific article with experimental results.
Literature:
Will be announced.
Programme | Phase | Specialization | Period | ||
---|---|---|---|---|---|
Compulsory for: | MFT | Food Technology | MSc | F: European Master in Food Studies | 5 |