Sök i kursutbudet

Använda sökfunktionen för att hitta i Chalmers utbildningsutbud, både vad gäller kurser och program. När det finns en kurshemsida visas en hus-symbol som leder till denna sida. Tänk på att välja det läsår du vill se information om.
Sök program och utbildningsplaner


Institutionernas kurser för doktorander

​​​​​​​​​​​​​​​​​​​​

Kursplan för

Läsår
KLI031 - Food technology
 
Kursplanen fastställd 2012-02-21 av programansvarig (eller motsvarande)
Ägare: MPBIO
7,5 Poäng
Betygskala: TH - Fem, Fyra, Tre, Underkänt
Utbildningsnivå: Avancerad nivå
Huvudområde: Bioteknik, Kemiteknik
Institution: 21 - KEMI OCH KEMITEKNIK


Undervisningsspråk: Engelska
Sökbar för utbytesstudenter
Blockschema: C
Max antal deltagare: 30

Modul   Poängfördelning   Tentamensdatum
Lp1 Lp2 Lp3 Lp4 Sommarkurs Ej Lp
0107 Tentamen 7,5 hp Betygskala: TH   7,5 hp   18 Dec 2012 em M,  02 Apr 2013 em V,  23 Aug 2013 fm V

I program

MPBIO BIOTECHNOLOGY, MSC PROGR, Årskurs 1 (obligatoriskt valbar)
MPBIO BIOTECHNOLOGY, MSC PROGR, Årskurs 2 (valbar)
MPISC INNOVATIVE AND SUSTAINABLE CHEMICAL ENGINEERING, MSC PROGR, Årskurs 1 (valbar)
MPISC INNOVATIVE AND SUSTAINABLE CHEMICAL ENGINEERING, MSC PROGR, Årskurs 2 (valbar)

Examinator:

Bitr professor  Ulf Svanberg


Ersätter

KLI030   Livsmedelsteknik

Kursutvärdering:

http://document.chalmers.se/doc/ac5f30e1-a7bc-40ff-9620-5b2848e61449


Behörighet:

För kurser inom Chalmers utbildningsprogram gäller samma behörighetskrav som till de(t) program kursen ingår i.

Kursspecifika förkunskaper

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 in Food chemistry (LKI011) is strongly recommended.


 

Syfte

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.

Lärandemål (efter fullgjord kurs ska studenten kunna)

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 the effects of processing parameters on product quality

  • describe the properties and uses of various packaging materials.

  • describe objective and descriptive sensory evaluation methods and demonstrate how to apply them

  • describe the human sensory systems, and the inherent variability in human perception and judgment. Graduates will be cognizant of how these skills are used to design, collect, and analyze experimental data to compare competitive products, to interpret consumer-directed feedback, to guide product development

  • 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

Innehåll

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, high pressure, aseptic processing, extrusion

  4. Psychometries

  5. Packaging materials and methods

  6. Sensory analysis

  7. Cleaning and sanitation

  8. Water and waste management


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.

Litteratur

"Introduction to Food Engineering", 4th ed. (2009), RP Singh & DR Heldman, AC Press

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.


Sidansvarig Publicerad: må 13 jul 2020.