MVI480 Food Process Technology
Showing course contents for the educational year 2016 - 2017 .
Course responsible: Reidar Barfod Schuller
Teachers: Trude Wicklund
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
Limits of class size:
Teaching exam periods:
This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel, .
Course frequency: By assignment
First time: Study year 2004-2005
The course contains theory at PhD level regarding food engineering technology, such as mass and energy balance, material characteristics, heat transportation etc. and some information on process control. In addition, important unit operations such as blanching, pasteurising, sterilising, baking, frying, infrared, ohmic and dielectric heating, cooling and freezing are covered. The course is a PhD course and involves discussion groups/independent study.
After the course, students will be able to complete evaluations, quality assurance and calculations connected to unit operations such as cooling, freezing, thawing, warming, heat conservation and sorting.
Lectures and colloquia.
Supervised group discussion.
Handbook of Food Engineering, EDS. D.R. Heldmand and D.B. Lund, 2nd Edition (2007) ISBN 0-8247-5331-3.
MVI280 and MVI281 or equivalent.
MSc in Food Science or equivalent.
Oral examination, counts 100 %.
Supervised discussion groups: 28 hours. Self-study: 272 hours. 300 hours in total.
Special requirements in Science
Reduction of credits:
Type of course:
Discussion groups 2 hours per week for 14 weeks.
The course will be given on request. Minimum 5 partcipants.
An external examiner assesses the oral examination.
Examination details: Oral exam: Bestått / Ikke bestått