Transport phenomena, air/water mixtures, rheology, pipe transport, porous beds, fluidisation, filtration, separation processes, heat transfer, dehydration and measurement methods. The course will give an overview of important methods for measuring the quality of raw materials, intermediate and final products. The course will cover both off-, at-, on- and in-line measurement methods.

Students will aquire deeper knowledge and in-depth skills in relation to unit operations in food engineering. They will also acquire a thorough insight into conditions regarding machinery, instruments and other equipment in the food industry, and further knowledge of measurement methods. The students should be able to use or implement measurement methods into food production.

Lectures, calculations/groupwork and semester assignment.

The course responsible is available at Dep. of Chemistry, Biotechnology and Food Science.

Course syllabus is handed out at the first lecture. The topics on unit operations are covered by 'Unit Operations in Food Engineering' by Ibartz A. and Barbosa-Canovas G. V., ISBN 1-56676-929-9.

MVI261, MVI280 or equivalent.

Semester assignment.

3.5 hour written examination counts 80 %. Semester assignment counts 20 %. Both parts must be approved.

Lectures: 78 hours. Preparation for lectures: 39 hours. Self-study, exercises and assignment: 183 hours. Total: 300 hours.

Special requirements in Science

MVI361 replaces MVI360 and MVI370. Credit reduction will be implemented for students that have previously taken these courses.

Lectures: 6 hours per week for 13 weeks.

MVI361 replaces MVI360 and MVI370. Credit reduction will be implemented for students that have previously taken these courses.

An external examiner approves the examination questions, and is given a copy of the lecturing plan and the syllabus when the examinations are assessed. Individual external assessment of the written examination (25 randomly selected exam papers).