MVI180 Process Technology I

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.

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