| 27580 Hygienic design of processing equipment for the food industry |
| Danish title: Hygiejnisk design af procesudstyr til fødevareproduktion |
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Language: Danish ECTS-creditpoints: 5, External examination.
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| Type: , open university, food engineering |
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Class schedule:
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januar og kun lige år |
| Recommended semester: 7th - 9th semester (civil), 7th semester (diplom) |
| Scope and form: Lectures, seminars, group work and extercises |
| Evaluation: Oral exam and approval of reports
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| Examination: Pass/fail |
| Participant limitation: Max. 20 |
| Aim: To enable the students to design equipment for food production which is in agreement with standards and guidelines for hygienic design. |
| Contents: The course deals with standards and guidelines for design of processing equipment and sensible seclection of construction materials which ensures good production hygiene and optimal conditions for cleaning. Industrial cases will be used to deepen the understanding of the interaction between design and hygiene in production plants. Specific tasks will be modification of poor designs, testing of hygiene, simulation of flow patterns in processing equipment, characterisation of material surfaces and their life time as well as the interaction between materials and biological fouling (biofilm) and the significance of well designed cleaning procedures |
| Remarks: The course is relevant for mechanical, biotechnology and chemical engieering students as well as students in Food Science and Technology who has an interest in design of processing equipment for the food industry. The course is carried out in cooperation between BioCentrum-DTU and Department for Production and Management. |
Contact: Alan Friis, building 227, (+45) 4525 2613, alan.friis@biocentrum.dtu.dk
Lisbeth Rischel Hilbert, building 204, (+45) 4525 2193, lrh@ipl.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Keywords: construction, food, materials, hygiene, cleaning |
| Updated: 10-05-2001 |
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