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Syllabus for

Academic year
KLI032 - Food technology and sustainable food systems
Livsmedelsteknik och hållbara livsmedelssystem
 
Syllabus adopted 2020-02-19 by Head of Programme (or corresponding)
Owner: MPBIO
7,5 Credits
Grading: TH - Pass with distinction (5), Pass with credit (4), Pass (3), Fail
Education cycle: Second-cycle
Major subject: Bioengineering, Chemical Engineering
Department: 28 - BIOLOGY AND BIOLOGICAL ENGINEERING


Teaching language: English
Application code: 08134
Open for exchange students: Yes
Block schedule: C
Minimum participants: 10
Maximum participants: 30

Module   Credit distribution   Examination dates
Sp1 Sp2 Sp3 Sp4 Summer course No Sp
0118 Examination 7,5c Grading: TH   7,5c   12 Jan 2021 am J   Contact examiner,  Contact examiner

In programs

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

Examiner:

Marie Alminger

  Go to Course Homepage


Eligibility

General entry requirements for Master's level (second cycle)
Applicants enrolled in a programme at Chalmers where the course is included in the study programme are exempted from fulfilling the requirements above.

Specific entry requirements

English 6 (or by other approved means with the equivalent proficiency level)
Applicants enrolled in a programme at Chalmers where the course is included in the study programme are exempted from fulfilling the requirements above.

Course specific prerequisites

Undergraduate profile (BSc) with courses in: Chemical environmental science; Chemical engineering; and Food Science (Food chemistry, -microbiology, -biotechnology, nutrition and health) are recommended.

Aim

The aim of the course ''Food technology and sustainable food systems'' is to get an understanding of the application of food science and engineering principles into sustainable product development and industrial production along the food chain.

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


On completing this course, students should be able to:

Within food product and process innovation

  • Demonstrate a thorough understanding of the food industry and the food production chain
  • Describe, discuss, and identify the concepts and different aspects of food product management
  • Describe the properties and usage of various packages and packaging materials
  • Have a thorough understanding of shelf-life and legislation aspects
  • Describe sensory and consumer evaluation methods and demonstrate how to apply them
  • Describe how  the human sensory systems, affect the perception and judgement
  • Understand the importance of, and the methods of characterizing the food micro-structure in relation to food product and process innovation

Within Food engineering and technology

  • Describe and understand the processing of important food product categories
  • Understand the function of food processing equipment and its principal effects on food
  • Understand the transport processes, physical and chemical mechanism involved in food preservation and preparation
  • Use the principles and current practices of processing techniques and estimate the effects of processing parameters on food product safety, nutrition and quality
  • Apply basic knowledge of industrial  cleaning and hygienic design

Within Sustainable food systems and engineering

  • Demonstrate a thorough understanding of the general aspects of sustainability in food systems at different levels (local-global)
  • Describe what aspects are critical for food sustainability
  • Identify how food systems and products can become more sustainable
  • Understand the relation between applied nutrition and sustainability
  • Compare different systems analysis tools to assess sustainability of food systems, e.g. Life cycle Assessment (LCA), Ecological Foot print, Social LCA


Content

The course includes lectures with the following content:

  1. Food industry and the food production chain, introduction to workshop and the assignment
  2. Transport processes within food systems 1 & 2
  3. Introduction to food structure/texture
  4. Preservation technologies part 1 & 2
  5. Preparation technologies part 1 & 2
  6. Sustainability in food systems part 1 & 2
  7. Assessment of sustainability
  8. Applied nutritional sustainability
  9. Sensory analysis and the human sensory system
  10. Packaging technology
  11. Hygiene, production safety and leglislation
  12. Energy, cleaning and wastewater technology
  13. Future technologies or 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, a compulsory workshop and oral presentation of a student assignment.


Compulsory parts:

1. Workshop; Active participation in a workshop focused on product development

2. Oral and written presentation  of a student assignment 

Other activities:

Study visit to RISE

Literature

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

Handouts of lecture notes and scientific articles.

Examination including compulsory elements

The final exam will be in the form of  a written exam, at the end of the course. To pass the course, an oral and written presentation of a students assignment and active participation in a workshop must be successfully completed. 


Published: Mon 28 Nov 2016.