MVI361 Unit Operations

Credits (ECTS):10

Course responsible:Reidar Barfod Schuller

Campus / Online:Taught campus Ås

Teaching language:Engelsk, norsk

Limits of class size:50

Course frequency:Annually

Nominal workload:Lectures: 78 hours. Preparation for lectures: 39 hours. Self-study, exercises and assignment: 153 hours. Total: 250 hours.

Teaching and exam period:This course starts in Autumn parallel. This course has examination after the autumn parallel.

About this course

Changes may occur as a new teacher will take over in fall 2023

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.

Learning outcome

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.

  • Lectures, calculations/groupwork and semester assignment.
  • The course responsible is available at Faculty of Chemistry, Biotechnology and Food Sciences. Canvas. E-mail:
  • MVI261, MVI180 or equivalent.
  • 3.5 hour written examination counts 100 %, A-F. Semester assignment is obligatory and must be approved.

  • Individual external assessment of the written examination (25 selected exam papers).
  • Semester assignment.
  • Lectures: 6 hours per week for 13 weeks.
  • Special requirements in Science