| Recommended semester: 7th - 9th semester (civil), 6th or 7th semester (diplom) |
| Scope and form: Lectures, seminars, group work and home assignments |
| Evaluation: Oral exam and approval of reports
|
| Examination: 13-scale |
| Previous course: 30226, 30227 |
| Prerequisites: 27500.30221 / 27711.30773 / 36100.91533.27710 |
| No credit points with: 30226.30227 |
| Aim: To enable the students to understand the construction of various processing plants for food production. Special focus will be put on the understanding of the interaction between ressources and the process, and the processing influence on end product quality. |
Contents: Application of knowledge on process technology (fluid mechanics, mass and heat transfer and unit operations) through calculations, dimensioning and modelling of processing plants. Planning of food production systems. Hygiene in food processes and hygienic design of equipment for food production. Application of quality control, logistics and work environment.
Study visits to industry plants will be incorporated in the course. |
| Remarks: The course is compulsary students following the meat and dairy master programmes. |
Contact: Alan Friis, building 227, (+45) 4525 2613, alan.friis@biocentrum.dtu.dk
Jørgen Risum, building 227, (+45) 4525 2962, jorgen.risum@biocentrum.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Keywords: Food, production, quality, unit operation |
| Updated: 28-04-2001 |
