| Department of Food Science | |||||||||||||||
| Earliest Possible Year | MSc. 1 year | ||||||||||||||
| Duration | Two blocks | ||||||||||||||
| Credits | 15 (ECTS) | ||||||||||||||
| Course Level | MSc | ||||||||||||||
| Examination | written examination and oral examination All aids allowed Description of Examination: The exam constitutes a final report plus a short oral examination 13-point scale, external examiner | ||||||||||||||
| Organisation of Teaching | The first block of the course consists of lectures and seminars (ca. 4 per week), practicals (around 1 day per week), cases and tutorials. The last block of the course consists of project work in groups, excursion and final exam | ||||||||||||||
| Block Placement | Block 3 Week Structure: C Block 4 Week Structure: C | ||||||||||||||
| Teaching Language | English | ||||||||||||||
| Optional Prerequisites | 270043 Introduction to Dairy Technology | ||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||
| Dairy Processes and Equipment is part of the specialisation in Dairy Technology, and contributes with competences within basic and applied sciences with knowledge of production and cleaning processes in the dairy industry, the basic principles, engineering implementation and dimensioning of the individual types of common equipment as well as their combination into entire processing lines and design of processes to specific requirements. Competences within basic science: The students will develop the ability to analyze complex processes and complex apparatus and apply the earlier obtained knowledge of physics and chemistry to them Competences within applied science: The students will learn to utilise concepts of mass and energy balances, of transport equations in relation to process plants and to understand and predict the performance of process equipment, including economics. Competences within ethics & values: The course will enable students to relate food production to issues such as sustainability and company social responsibilities. | |||||||||||||||
| Course Objectives | |||||||||||||||
| The aim of Dairy Processes and Equipment is to prepare the students for their possible future role as the technically most competent member of the dairy staff by giving them working knowledge of the most common equipment and process types and the tools, competence and confidence to acquire and apply new knowledge as it will become necessary | |||||||||||||||
| Course Contents | |||||||||||||||
| The content concentrates on understanding the individual process components and on process design especially obtaining optimal processes with respect to production of desired product characteristics, production flow and feasibility. The content is divided into four themes: process components and their product interactions, production planning and overall process design. The curriculum focuses on: identification of key interactions between processes and product characteristics, process rheology, planning of food productions, project planning, logistics and bringing new technology to market, pitfalls when processing new products and environment issues. The course will include application of knowledge on process technology (fluid mechanics, mass and heat transfer and unit operations) through calculations, dimensioning and modelling of processing plants. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| Theoretical aspects are covered in lectures and tutorials on selected topics, many of which involve students reading and interpreting original literature. Practical aspects of the course take the form of extended exercises designed to show the interactions of several factors and demonstrations of current research techniques in meat science. Cases are presented as problem-based learning exercises where students must define many aspects of the approach used to answer the questions posed. The objectives of the project work is for the student to obtain skills in using the knowledge from different disciplines and lectures in analyzing factors of importance. Excursions to equipment manufacturers, dairy plants and/or research institutions. | |||||||||||||||
| Course Litterature | |||||||||||||||
| Kessler, H. G. 2002 Food and Bio Process Engineering - Dairy Technology, Verlag A. Kessler, München. Dairy Handbook, TetraPak Membrane filtration, Invensys | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Jes Christian Knudsen, jes@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333144 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||