MVI361 Unit Operations in the food industry

The course will provide in-depth knowledge of unit operations used in food processing and in the bioprocess industry. Course participants will gain a good theoretical understanding of the various unit operations and how these can be combined into process lines, as well as how processing will/can affect the final quality of the products. Topics covered by the course:

• How different processes affect flow, energy consumption, mass balance, shelf life and the physical/chemical and sensory quality of the products.
• Newer processing methods (future technology) (high pressure, pulsed field, UV, microwaves/dielectricity, radiation, extrusion, freeze concentration) and how these affect raw materials and products.
• Process control: Modelling of processes - material flows - digital twin; TEA - techno-economic analysis - technical process diagram
• Chemical and biological preservation: Principles for satisfactory preservation (Z and D values). (Biological preservation is covered by MVI322 and is only covered superficially here)
• Rehology
• Off-, at-, on- and in-line measurement methods and methods for measuring the quality characteristics of raw materials, intermediate products and finished food products.

KNOWLEDGE:

In-depth knowledge of unit operations used in food processing and in the bioprocess industry. Course participants will acquire a good theoretical knowledge of the various unit operations and how these can be combined into process lines, and how processing will/can affect the final quality of the products. Topics covered by the course:

• How different processes affect flow, energy consumption, mass balance, shelf life and the physical/chemical and sensory quality of the products.
• Newer processing methods (future technology) (high pressure, pulsed field, UV, microwaves/dielectricity, radiation, extrusion, freeze concentration) and how these affect raw materials and products.
• Process control: Modelling of processes - material flows - digital twin; TEA - techno-economic analysis - technical process diagram
• Chemical and biological preservation: Principles for satisfactory preservation (Z and D values). (Biological preservation is covered by MVI322 and is only covered superficially here)
• Rehology
• Off-, at-, on- and in-line measurement methods and methods for measuring the quality characteristics of raw materials, intermediate products and finished food products.

SKILLS:

Students should be able to understand and calculate the effect of unit operations used or that can be used in the food industry and bioprocess industry, and combine them into complete process lines. Students should understand how different measurement methods can be used to control the production and quality of foodstuffs. Students should be able to put together process lines for processing different raw materials.

GENERAL COMPETENCE:

The course emphasises the importance of processing raw materials into food, using as much of the ingredients as possible for food. At the same time, residual raw materials are utilised as much as possible. Utilisation of the entire raw material is important from a sustainability perspective.