FPE-30806 Sustainable Food and Bioprocessing


Studiepunten 6.00

Excursion (one day)8
Course coordinator(s)dr. ir. CAP Buijsse
Lecturer(s)prof. dr. ir. RM Boom
dr. ir. CAP Buijsse
Examiner(s)dr. ir. CAP Buijsse
prof. dr. ir. RM Boom

Language of instruction:


Assumed knowledge on:

FPE-21306 Food Production and Preservation or BPE-20806 Separation Process Design or FPE-20306 Food Engineering.

Continuation courses:

BPE-60312 Bioprocess Design;
FQD-60312 Product and Process Design.


Environmentally-friendly and efficient production of high-quality products from our natural (agricultural) resources will be one of the key challenges for the coming decades.
In this course we will study the influences of different choices in production methods and product. New milder processing methods will enable more efficient use of raw materials and lessen the need for a cooled distribution chain. Using alternative ingredients for the same product may imply better use of land, energy and water and result in a lower emission of greenhouse gasses. However, the evaluation of existing and new technologies is difficult and requires appropriate evaluation instruments, plus a process system design that allows optimal use of resources and technologies. This course will provide instruments for both evaluation and sustainable process system design.
A number of methods will be introduced, that allow the evaluation of food production systems (from large-scale supply chain, factory level, down to product and unit operation level) on efficient use of raw materials, energy, water and other utilities. These include the use of Sankey diagrams for visualization of mass, water and energy balances over complex systems. We will discuss the fundamentals of the concept of the quality of different streams (exergy), which can be visualized with Grassman diagrams.
In addition to the lectures and working classes, practically relevant cases will be investigated and options for improvement evaluated. This will be done in collaboration with industries or institutes that are active in this field.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- prepare Sankey diagrams for heat and mass, in food and bioprocess systems;
- apply pinch analysis to relatively complex (continuous) production systems, identify options for improvement and synthesize the optimal exchanger network;
- prepare Grassmann diagrams for exergy flow and destruction in food and bioprocess systems;
- analyse process systems with exergy analysis, identify thermodynamic efficiencies locally or globally, and relate this to practical issues and options for improvement;
- suggest improvements both in unit operations and in larger-scale production systems;
- synthesize an overall vision on process efficiency and limitation and possibilities for improvement of sustainability in production processes.


The course consists of lectures, tutorials and a large case study:
- the first part (weeks 1 and 2) will be about the theoretical concepts and practicing their application. We will have lectures on the theoretical aspects, which will strongly  focus on the application. In the tutorials we will spend most of our time on applying the theory to a variety of problems, with varying complexity. All problems are directed to practical situations in food and bio-processing. In the first week we will cover chapters I to III (mass, heat flow and  pinch analysis) and start with an introduction on exergy; the second week will be fully devoted to chapters IV to VI (exergy analysis);
- the third week will then be devoted to a large case study (group work), which is organised together with an industrial partner, about an existing factory. Many industries are aware that they should improve their sustainability but do not have all instruments available to do so. The case study enables us to use the theoretical concepts in practice, to see the consequences of practical complications, and to have interaction with people in practice that are truly motivated to improve sustainability in food and bio-processing. Students (in groups) will perform an extensive process analysis, come with suggestions for improvements, write a report and present their results in a closing poster symposium. 


The final grade is based on an:
a) individual written test  with open questions (weight 75%);
b) group work during case study: report+ poster presentation  (weight 25%).
A minimum of 5.5 has to be obtained for both parts.


A reader will be available at the Study Store in Forum. All course materials will be shared in Brightspace.

Verplicht voor: MFTFood TechnologyMScB: Spec. B - Sustainable Food Process Engineering4WD
Keuze voor: MBTBiotechnologyMScD: Spec. D - Process Technology4WD
MBTBiotechnologyMScB: Spec. B - Food Biotechnology4WD
MFTFood TechnologyMScC: Spec. C - Food Fermentation and Biotechnology4WD
MFTFood TechnologyMScA: Spec. A - Product Design and Ingredient Functionality4WD
MFTFood TechnologyMScH: Spec. H - Food Entrepreneurship4WD
MFTFood TechnologyMScD: Spec. D - Dairy Science and Technology4WD