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MVI180 Process Technology I

Credits (ECTS):5

Course responsible:Kenneth Aase Kristoffersen

Campus / Online:Taught campus Ås

Teaching language:Norsk

Limits of class size:40

Course frequency:Annually

Nominal workload:1. Lectures; about 30 hours. 2. Semester assignment, about 30 hours. 3. Self study; about 25 hours. 4. Exercises including review; about 35 hours. 5. Various activities (guided tours, discussions etc); about 5 hours. Totally 125 hours.

Teaching and exam period:This course starts in the Spring parallel. This course has teaching/evaluation the Spring parallel.

About this course

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. In addition the course will briefly cover bioprocessing of food with enzymes and microorganisms (fermentation).

The course sheds light on UN Sustainable Development Goal 12: Responsible consumption and production.

Learning outcome

Knowledge

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

Skills

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
  • Lectures, calculation exercises, compulsory semester assignment.
  • Canvas. kenneth.aase.kristoffersen@nmbu.no

  • Knowledge of mathematics corresponding to MATH100.

    Knowledge of chemistry corresponding to KJM100 (can be taken in the same semester).

  • Knowledge of food production corresponding to MVI100.
  • Overall assessment: Portfolio (40 %) and final written examination, 3,5 hours (60 %).

  • External examiner grades all examination papers.
  • The first lecture is mandatory. The students complete a written group assignment that is handed in.
  • Lectures 2 hours weekly for 13 weeks. Mathematical exercises
  • M-MATVIT
  • Special requirements in Science