| 27711 Food Technology |
| Danish title: Levnedsmiddelteknologi L |
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Language: Danish ECTS-creditpoints: 15, External examination.
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| Type: , open university, food engineering |
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Class schedule:
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E4 og E5
Theory class: Friday morning.
Exercises: Tuesday afternoon and Wednesday all day |
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Exam schedule:
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F4-A (jun 04 2002), E4-A (dec 18 2001) |
| Recommended semester: 5th semester |
| Scope and form: Lectures, seminars, group work and exercises |
Evaluation: Written exam and approval of coursework
Evaluation of written exam implies approved course work. The exam weights 70% and the grade for the report 30% |
| Examination: 13-scale |
| Previous course: 30771, 30772, 30773 |
| Prerequisites: 27710 eller 91533, 072511 Prior participation in 4th semester of the Food Science Study or the equivalent. |
| No credit points with: 30771, 30772, 30773 |
Aim: To give the students a substantial theoretical knowledge of food science technology with emphasis on theories and basic calculating tools within process and product technology. Further more make the students acquainted with essential problems within industrial food production.
After completing this course (and the Food Production Course 27710), the students should be able to make the calculations necessary for process evaluations (preservation, durability, energy consumption, dimensioning of instruments etc.).
The students should be able to evaluate different types of single operations in connection with treatment of different types of foods.
The course exercises should enable the students to use and facilitate the understanding of important instruments, methods, processes and theories that are essential elements within industrial food production. |
Contents: The course will among other things deal with the following subjects: Process technology: Continuous and batch heat processing, non-Newtonian fluid mechanics, membrane processes, extrusion, flashevaporation and aroma recovery, salting and smoking.
Production systems: Hygiene, environmental (internal and external)friendly production, ecological produktion. Illustrated by application of examples.
The experimental part covers food unit operations and product technology as a part of supporting the theoretical part of the course.
The course exercises covers a range of exercises within industrial food processes and production technology to support the theoretical part of the course. |
| Remarks: The course is primarely aimed at students on the Food Science study. Other DTU-students can participate in the course by previous arrangement. |
Contact: Jens Adler-Nissen, building 227, (+45) 4525 2629, jens.adler-nissen@biocentrum.dtu.dk
Per Væggemose Nielsen, building 221, (+45) 4525 2631, per.v.nielsen@biocentrum.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Keywords: food production, unit operations, food, production |
| Updated: 09-10-2001 |
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