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Graduate courses

Departments' graduate courses for PhD-students.

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Syllabus for

Academic year
KLI031 - Food technology
 
Syllabus adopted 2014-02-24 by Head of Programme (or corresponding)
Owner: MPBIO
7,5 Credits
Grading: TH - Five, Four, Three, Not passed
Education cycle: Second-cycle
Major subject: Bioengineering, Chemical Engineering
Department: 21 - CHEMISTRY AND CHEMICAL ENGINEERING


Teaching language: English
Open for exchange students
Block schedule: C
Maximum participants: 30

Course module   Credit distribution   Examination dates
Sp1 Sp2 Sp3 Sp4 Summer course No Sp
0107 Examination 7,5 c Grading: TH   7,5 c   13 Jan 2015 am M,  Contact examiner,  Contact examiner

In programs

MPISC INNOVATIVE AND SUSTAINABLE CHEMICAL ENGINEERING, MSC PROGR, Year 2 (elective)
MPISC INNOVATIVE AND SUSTAINABLE CHEMICAL ENGINEERING, MSC PROGR, Year 1 (elective)
MPBIO BIOTECHNOLOGY, MSC PROGR, Year 1 (compulsory elective)
MPBIO BIOTECHNOLOGY, MSC PROGR, Year 2 (elective)

Examiner:

Adj professor  Lilia Ahrné
Bitr professor  Marie Alminger


Replaces

KLI030   Food technology


Eligibility:


In order to be eligible for a second cycle course the applicant needs to fulfil the general and specific entry requirements of the programme that owns the course. (If the second cycle course is owned by a first cycle programme, second cycle entry requirements apply.)
Exemption from the eligibility requirement: Applicants enrolled in a programme at Chalmers where the course is included in the study programme are exempted from fulfilling these requirements.

Course specific prerequisites

Undergraduate profile (BSc) with courses in chemistry, including inorganic, physical and organic chemistry; and biochemistry. Basic knowledge in chemical engineering is required and the course Food chemistry is strongly recommended.

Aim

Food technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food. The scope of the course is to apply basic engineering principles based on fundamental physics, to applications in food processing and environmentally-friendly food processing techniques.

Learning outcomes (after completion of the course the student should be able to)

The students will be trained to understand and discuss the main principles, theories and concepts underlying established knowledge in food engineering and technology.


On completing this course, students should be able to:



  • recognize the source and variability of raw food material and their impact on food processing operations

  • identify spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage

  • describe the principles that make a food product safe for consumption

  • implement the transport processes and unit operations in food processing as demonstrated both conceptually and in practical laboratory settings

  • use the mass and energy balances for a given food process

  • describe the unit operations required to produce a given food product

  • implement the principles and current practices of processing techniques and to evaluate the effects of processing parameters on product quality



  • describe the human sensory systems, and to design, collect, and analyze experimental data from a sensorial study

  • in oral presentations and written documentation, discuss and critical analyse data from scientific publications

  • seek and acquire information, and to conduct independent studies in order to advance the personal knowledge within the area

Content

The course inlcudes lectures with the following content:



  1. Principles of food preservation including low and high temperatures, water activity

  2. Engineering principles including mass and energy balances, thermodynamics, fluid flow, and heat and mass transfer

  3. Principles of food processing techniques, such as evaporation, dehydration, membrane separation, freeze drying, freezing, aseptic processing

  4. Psychrometrics

  5. Life cycle assessment of food products

  6. Sensory analysis

  7. Advanced preservation processes: Pulsed electric field, high pressure, IR-heating, ohmic heating, microwave heating

  8. Problem solving


 


Compulsory parts:



  1. Laboratory practicals will cover topics such as, heat transfer and preservation.

  2. Seminar work where the students should critically review a current scientific research paper in Food technology/engineering and present the outcome in an oral presentation and a written documentation.


 

Organisation

The course includes lectures, compulsory laboratory exercises and seminar work.

Literature

"Introduction to Food Engineering", 5th ed. (2013), RP Singh & DR Heldman, AC Press.

Handouts of lecture notes and scientific articles.

Examination

The examination is based on a written exam, approved laboratory exercises, and an oral and written presentation of a critical examination of a scientific research paper.


Page manager Published: Thu 04 Feb 2021.