Food process design

• Apply flow-sheeting tools to gain an overview over material and energy streams through a production plant.
• Analyse a complex production plant and identify its basic unit operations and other process steps.
• Identify interactions between product attributes and process parameters to gain knowledge on process operation and product quality.
• Identify quality parameters and potential alternative process technologies (e.g., novel processing, Ohmic heating, Microwave, Vacuum cooling, etc) with the possibility of improving sustainability.
• Apply and evaluate different tools for process control and optimization of process / production.
• Perform process calculations including economical considerations concerning capital and running costs.
• Validate calculations and assumptions in relation to food production.
• Dimensioning and scaling of equipment for use in industrial food production.
• Understand the concept of digital twins in food processing
• Design and evaluate a food processing plant.
• Write a technical report in groups based on a case related to the food industry.
• Present and discuss the process design considerations orally.

The course focuses on the production of both solid and liquid foods. The course will apply knowledge of process technology (mass and heat transfer, fluid mechanics, and unit operations) in the calculations, process simulation, dimensioning and modeling of food processing plants. The curriculum focuses on planning of food production systems, identification of key interactions between manufacturing processes and product characteristics, requirements of the food industry, interactions in process systems, process optimization and application of quality control. The individual topics are illustrated with examples in the form of tasks – both practical and theoretical – as well as case studies. There will be guest lectures and company visits will be arranged.

• 6 – 20 (Tues 13-17)
• 6 – 20 (Fri 8-12)

23711/23511, Or similar competencies

Lectures, seminars, project work, group work, excursions and home assignments.

The course is intended for students beyond bachelor level who have some experience with process technology, unit operations and calculations in relation to fluid mechanics and heat transfer. A full day excursions is expected in connection with the visit to an industrial food production plant. This course is highly recommended for students to develop skills and competence in Food Engineering, with a focus on problem-solving, applicable to the food and related industries

Maximum: 30.

Please be aware that this course has a limited number of seats available. If there are too many applicants, a pool will be created for the remainder of the qualified applicants, and they will be selected at random. You will be informed 8 days before the start of the course, whether you have been allocated a spot.