FPE-20306 Food Engineering

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

FPE-20806 Mathematical Concepts for Food Technology; FPE-10808 Food Production Chains.

Continuation courses:

FPE-30306 Food Structuring; FPE-30806 Sustainable Food and Bioprocessing; FPE-31306 Transfer Processes.

Contents:

This course will discuss processes for producing ingredients from agricultural raw materials, and will discuss methods that are used to combine these ingredients in structured foods. The course includes unit operations such as evaporation, spray drying, frying and membrane processes. Important processing principles such as combined heat and mass transfer and the consequences for product structure and quality are discussed. New principles for processing will be combined with those that are already known from previous courses, which will enable you to evaluate the creation of quality and purity, but also estimate the amount of raw materials and auxiliary resources (water, energy) that are needed (i.e., product quality and process sustainability).

Learning outcomes:

After successful completion of this course students are expected to be able to:
- identify the main methods for separating and purifying ingredients, deduce the resulting quality of the product(s), and estimate the quantity of resources that are needed to operate the process;
- understand when and how to apply the main dehydration and drying processes;
- lay the relation between product quality and the type of process that should be chosen, plus the amount of resources needed;
- identify which of the main structuring processes, should be used to obtain the right structured product.

Activities:

The course will start with practical classes to demonstrate how processing can be used to control change in real food products.
After that, lectures and working classes will be given for understanding food engineering principles.

Examination:

The examination will take place via a computer exam, consisting of 25 True-false questions and 40 four-choice questions. It will cover the practical experiments, and the theory as given in the lectures and exercise classes. Things the student is allowed to bring to the exam are a simple calculator, a pen and a plastic bottle of water.

Literature:

A manual for the practical classes and reader containing the theory and exercises will be available via the WUR-shop. Additional information will be provided through Blackboard.