| Inst. for Fødevarevidenskab | |||||||||||||
| Tidligst mulig placering | Kandidat 1.år | ||||||||||||
| Varighed | En blok | ||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||
| Eksamen | Løbende eksamen skriftlig og mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: Continous assesment of reports and an oral presentation of project work 13-skala, ekstern censur | ||||||||||||
| Rammer for undervisning | Projects performed in groups, assisted group meetings (colloquia)and experimental work. | ||||||||||||
| Blokplacering | Block 3 Ugestruktur: A | ||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||
| Kompetenceområder | |||||||||||||
| This mandatory course for the specialisation of MSc in Dairy Technology will give the student competence needed to understand the fundamental principles behind and the performance of dairy processing equipment. Competences within basic science: Comprehension of the fundamental principles underlying unit operations in the dairy industry. Competences within applied science: Application of fundamental principles and predictive calculations to evaluation to performance of dairy processing equipment. Competences within ethics and values: Awareness of how to localize and evaluate knowledge. Ability to reflect over teamwork and work planning. | |||||||||||||
| Kursets målsætning | |||||||||||||
| The aim of the course is to provide students with an understanding of the scientific basic and the technical implementation of important dairy process operations and the ability to perform and assess applicability and accuracy of predictive equipment calculations. The course also aims at developing skills in localizing and evaluating sources of knowledge, in teamwork and in work planning. | |||||||||||||
| Kursusindhold | |||||||||||||
| Basic dairy processing equipment will be reviewed in detail and experienced. For each type of the equipment the students will: - gain insight in the basic laws of physics governing the function - identify the parameters which can be used to characterize the performance - identify the geometrical, operational and chemical parameters of the equipment which affect performance - identify the properties of the product which affect the performance - identify the methods used to predict performance - choose operating conditions and products which can test the validity of the prediction methods -apply the methods to predict performance in the chosen specific conditions - learn the practical operation of the equipment - run the equipment at the chosen conditions - measure performance under the chosen conditions - evaluate and the discuss the outcome of the calculation and of the measurement - report all of the above orally and in writing | |||||||||||||
| Undervisningsform | |||||||||||||
| The course will include problem based learning methodology, assisted group meetings, individual and group work and practical projects. Each student will review the theory and develop a pilot plant practical in a pertinent area and also participate in a pilot plant practical. | |||||||||||||
| Litteraturhenvisninger | |||||||||||||
| Kessler, H. G. 2002 Food and Bio Process Engineering - Dairy Technology, Verlag A. Kessler, München. | |||||||||||||
| Kursusansvarlig | |||||||||||||
| Petr Dejmek, Petr.Dejmek@livstek.lth.se, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 62229810 Richard Ipsen, ri@life.ku.dk, Institut for Fødevarevidenskab/Mejeriteknologi, Tlf: 35333225 | |||||||||||||
| Studienævn | |||||||||||||
| Studienævn LSN | |||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||
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