MVI280 Unit Operations and Process Technology
Check for course changes due to the coronavirus outbreak on Canvas and StudentWeb.
Showing course contents for the educational year starting in 2020 .
Course responsible: Svein Jarle Horn
Teachers: Bjørge Westereng, Elling Olav Rukke, Reidar Barfod Schuller, Anne-Grethe Johansen
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
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: 2020H
The coursecovers basic theory in Food Technology, such as mass- and energy balances, heat transport and process control. In addition, the course covers important unit operations like pasteurization, sterilisation, heating, cooling, freezing and filtration. The course also covers bioprocessing (biocatalysis) of food with enzymes and microorganisms (fermentation).
The course sheds light on UN Sustainable Development Goal 12: Responsible consumption and production.
The students should:
- know what food processing is and why it is done
- have basic knowledge about 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
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
Lectures, online-lectures, calculation exercises, compulsory semester assignment.
'Food Processing Technology', P.J. Fellows, Woodhead Publishing Limited, ISBN 978-1-84569-216-2, fourth edition.
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.
Knowledge of food production corresponding to MVI100.
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. Mathematical exercises. The students complete a written group assignment that is handed in.
Final written examination, 3,5 hours, counts 100 %.
1. Lectures; about 25 hours. 2. Semester assignment, about 55 hours. 3. Self study; about 30 hours. 4. Exercises including review; about 35 hours. 5. Various activities (guided tours, discussions etc); about 5 hours. Totally 150 hours.
Special requirements in Science
Type of course:
Lectures 2 hours weekly for 13 weeks. Mathematical exercises
External examiner grades all examination papers.
Examination details: One written exam: A - E / F