| Type: | Open University
Language: Danish |
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Previous course: C3071
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No credit points with: C3071
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Prerequisite: Attended 4th semester of the bachelor program in Food Science and Technology
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Recommended semester: 4th -7th semester
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Scope and form: Lessons and calculation exercises.
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Examination: Written exam partly with aid (13-scale)
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Remarks: Prior elementery knowledge of food science and unit operations in chemical engineering is required.
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| Contact person: | Jens Adler-Nissen, Building 221, Tel. +45 4525 2629, email jan@ibt.dtu.dk
Jørgen Risum, Building 378, Tel. +45 4525 5511, email ifakjr@pop.dtu.dk |
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Department: Department of Biotechnology
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Aim: To give the students a thorough theoretical knowledge of food preservation and food process technology.
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Contents: The course deals with the following topics. Prevention and inhibition of microbial growth. Kinetics of heat inactivation. Unit operations common in food processing. Preservation by heat and cold, drying, salting and smoking. Centrifuging and filtration processes. Enzyme and fermentation processes. Environmental load and energy analyses. Ecological food production. Packaging.
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