The course includes basic theory in Food Technology, such as mass- and energy balance, properties of materials, heat transport and process control. In addition, the course covers important unit operations like blanching, pasteurization, sterilisation, baking, frying, infrared-, ohmic- and dielectric heating, cooling, freezing,sorting and filtration. The course also covers bioprocessing (biocatalysis) of food with enzymes and microorganisms (fermentation).

The students should know what food processing is and why it is done. The students should be able to do simple calculations (mass- and energy-balances) and evaluations of unit operations such as cooling, freezing, thawing, heating, pasteurization and autoclaving.

Lectures, online-lectures, calculation exercises, compulsory semester assignment.

Canvas. svein.horn@nmbu.no

'Food Processing Technology', P.J. Fellows, Woodhead Publishing Limited, ISBN 978-1-84569-216-2, third edition.

Some knowledge in general Process Technology (E.g. ISBN 82-584-0419-9 by Erik Næsset) and microbiology and hygiene is recommended.

The first lecture is mandatory. Semester assignment/exercises. The students complete a written group assignment that is handed in and presented. 

Final written examination, 3,5 hours, counts 100 %. 

1. Lectures including preparations; about 85 hours. 2. Seminars including preparation and presentation, about 70 hours. 3. Self study; about 100 hours. 4. Exercises including review; about 30 hours. 5. Various activities (guided tours, discussions etc); about 15 hours. Totally 300 hours.

Special requirements in Science

Lectures and exercises 6 hours weekly for 13 weeks.

External examiner approves the examination questions and grades a randomly selection of 25 examinationpapers.