Course code MVI280

MVI280 Unit Operations and Process Technology

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Showing course contents for the educational year 2020 - 2021 .

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
(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 2020-2021
Preferential right:
Course contents:

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.

Learning outcome:


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

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, 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.

Recommended prerequisites:

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.

Mandatory activity:
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 %. 
Nominal workload:
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.
Entrance requirements:
Special requirements in Science
Type of course:
Lectures  2 hours weekly for 13 weeks. Mathematical exercises
External examiner grades all examination papers.
Examination details: Written exam: A - E / F