Course code MVI280

MVI280 Unit Operations and Process Technology

Norsk emneinformasjon

Search for other courses here

Showing course contents for the educational year 2019 - 2020 .

Course responsible: Svein Jarle Horn
Teachers: Bjørge Westereng, Elling Olav Rukke, Reidar Barfod Schuller, Anne-Grethe Johansen
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
(NO=norsk, EN=Engelsk)
Limits of class size:
Teaching exam periods:
This course starts in Autumn parallel. This course has teaching/evaluation in Autumn parallel.
Course frequency: Annually
First time: Study year 2005-2006
Last time: 2020V
Preferential right:
Course contents:
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).
Learning outcome:


The students should:

  • know what food processing is and why it is done
  • have an overview of unit operations
  • know how different feedstocks are converted to products
  • know how microorganisms affect food, and how they may be controlled


The student should:

  •  be able to do simple calculations (mass- and energy-balances) and evaluations of different unit operations
  • be able to calculate the effects of heat treatment on microoorganisms

General competence

The student should:

  • evaluate processing of all types of organic material
  • comminicate different processing topics, both in writing and orally
  • have a solid foundation for further studies in processing of food or other types of biomass
Learning activities:
Lectures, online-lectures, calculation exercises, compulsory semester assignment.
Teaching support:
'Food Processing Technology', P.J. Fellows, Woodhead Publishing Limited, ISBN 978-1-84569-216-2, third edition.

Knowledge of food production corresponding to MVI100.

Knowledge of mathematics corresponding to MATH100.

Knowledge of chemistry corresponding to KJM100 and KJM110 (can be taken in the same semester).

Knowledge of microbiology corresponding to BIO130.

Recommended prerequisites:
Some knowledge in general Process Technology (E.g. ISBN 82-584-0419-9 by Erik Næsset) and microbiology and hygiene is recommended.
Mandatory activity:
The first lecture is mandatory. Mathematical exercises. The students complete a written group assignment that is handed in and presented. 
Final written examination, 3,5 hours, counts 100 %. 
Nominal workload:
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.
Entrance requirements:
Special requirements in Science
Type of course:
Lectures and exercises 6 hours weekly for 13 weeks.
External examiner grades all examination papers.
Allowed examination aids: B1 Calculator handed out, no other aids
Examination details: One written exam: A - E / F