MVI361 Unit Operations

Changes will occur as a new teacher will take over in fall 2025

Transport phenomena, air/water mixtures, rheology, pipe transport, porous beds, fluidisation, filtration, separation processes, heat transfer, dehydration, distillation, fermentation 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.

Knowledge: Students will aquire deeper knowledge and in-depth skills in relation to unit operations and measurement methods in food engineering.

Skills: The students should be able to evaluate unit operations in the food industry and use or implement measurement methods into food production. The skills represent tools achieving the United Nations goals on sustainability.

General competence: 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.