FPE-21306 Food Production and Preservation


Studiepunten 6.00

Course coordinator(s)dr. ir. CAP Buijsse
Lecturer(s)prof. dr. ir. RM Boom
dr. JK Keppler
dr. ir. CAP Buijsse
Examiner(s)prof. dr. ir. RM Boom
dr. ir. CAP Buijsse

Language of instruction:


Mandatory knowledge:

ZSS06100 Laboratory Safety

Assumed knowledge on:

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

Continuation courses:

FPE-20306 Food Engineering.


This course gives a description of food production and preservation technologies that are relevant to the food industry. The course includes: food production methods, traditional preservation processes, fluid flow, thermal preservation kinetics and methods (heating, cooling, freezing) as well as novel preservation technologies. Important processing principles (such as residence time, heat transfer) and the consequences for products (shelf life and product quality) will be discussed and quantified for various processes and products.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- describe, visualize, categorize and interpret various food production processes
- describe, identify and quantify  the different methods of food preservation (traditional, conventional and emerging methods) and their applications;
- apply principles from fluid dynamics, reaction kinetics, reactor engineering, heat transfer and various emerging preservation technologies in relation to product properties;
- select process equipment and predict required process conditions for products with given properties and quality requirements;
- analyse the relation between the stabilization treatment of products and the product quality, in relation to their composition;
- perform experiments related to production and preservation technologies for various food products, analyse and evaluate the results and predict relations between product and process parameters.


The course consists of three different activities: lectures on theory, tutorial with exercises and a practical. The practical is compulsory part of this course.
- Lectures: In the lectures you will be introduced to the theory but also to practically applied processes, and the ensuing properties of the products, while exercises (during tutorials) will deepen the understanding of how to use the instruments to design the combination of product and process. 

-Tutorial sessions: During the tutorial students can make exercises and case studies. Assistants will be available for additional explanation. The exercises will offer a hands-on understanding allowing the student to design products and production processes with the required quality. Students can make the interactive and multiple choice type exercises independently (or with other students). The answers to the exercises are available. Besides, most digital exercises can be made using a step-by-step approach in which additional explanation and feedback to choices is included. The tutorials are scheduled in PC-rooms.

- Practical: During the practical (a mandatory part of the course), the students will be introduced to the various preservation methods and related processes that were earlier discussed in the lectures and tutorials. These experiments will illustrate how the processes can be used to obtain the right quality of products with different properties. In all experiments various measurements will be performed and analytical data will be collected. After performing several prescribed experiments, students should process the results of the experiments, do various calculations, and answer related questions. Each experiment and its belonging calculations and questions will be discussed with the supervisors in an evaluation session.


In the written  examination of the course  all study materials of the lectures, the tutorials and the practical are assessed. Full participation in the compulsory practical is a prerequisite for taking the examination. In the examination, both theory and applications with calculations will be assessed. The learning outcomes of the practical are also assessed in the written examination. In case of a fail of the written examination it is not necessary to take the practical again for a period of 6 years.

The examination will be taken as a computer examination, consisting of questions of the type true/false, multiple choice questions and open questions.


A reader is available at the Study Store in Forum. Lecture notes, digital interactive exercises and notes of tutorial sessions will be shared in Brightspace.

Verplicht voor: BFTFood TechnologyBSc2AF
Verplicht voor: WUFTEBSc Minor Food Technology2AF