Course-PM

KLI032 KLI032 Food technology and sustainable food systems lp2 HT20 (7.5 hp)

Course is offered by the department of Biology and Biological Engineering

Contact details

Examiner:

• Marie Alminger,
• marie.alminger@chalmers.se
• +46 31 772 3817; https://www.chalmers.se/sv/personal/Sidor/Marie-Alminger.aspx

Lecturer:

LH =    Lars Hamberg                       lars.hamberg@ri.se, coordinator

US =    Ulf Sonesson                        ulf.sonesson@ri.se

EK=     Erik Kaunisto                         erik.kaunisto@ri.se

PL-S = Patricia Lopez-Sanchez     patricia.lopez-sanchez@ri.se

PB =    Penny Bergman                   penny.bergman@ri.se

MP =  Matilda E Persson        matilda.e.persson@ri.se

MAB= Marta Angela Bianchi  marta.angela.bianchi@ri.se

Aim

The aim of the course ''Food technology and sustainable food systems'' is to get an understanding of the application of food science and engineering principles into sustainable product development and industrial production along the food chain.

Learning outcomes

On completing this course, students should be able to:

Within food product- and process innovation

• Demonstrate a thorough understanding of the food industry and the food production chain.
• Describe, discuss, and identify the concepts and different aspects of food product management and product development.
• Describe the properties and usage of various packages and packaging materials.
• Have a thorough understanding of shelf-life and legislation aspects.
• Describe sensory and consumer evaluation methods and demonstrate how to apply them.
• Describe how the human sensory systems affect the perception and judgement.
• Understand the importance of, and the methods of characterising the food micro-structure in relation to food product- and process innovation.

Within Food engineering and technology

• Describe and understand the processing of important food product categories.
• Understand the function of food processing equipment and its principal effects on food.
• Understand the transport processes, physical and chemical mechanism involved in food preservation and preparation.
• Use the principles and current practices of processing techniques and estimate the effects of processing parameters on food product safety, nutrition and quality.
• Apply basic knowledge of industrial cleaning and hygienic design.

Within Sustainable food systems and engineering

• Demonstrate a thorough understanding of the general aspects of sustainability in food systems at different levels (local-global)
• Describe what aspects are critical for food sustainability
• Identify how food systems and products can become more sustainable
• Understand the relation between applied nutrition and sustainability
• Compare different systems analysis tools to assess sustainability of food systems, e.g. Life cycle Assessment (LCA), Ecological Footprint, Social LCA

Content

The course includes the following content:

Lectures:

1. Food industry and the food production chain, introduction to workshop and the assignment.
2. Transport processes within food systems 1 & 2
3. Introduction to food structure/ texture
4. Preservation technologies part 1 & 2
5. Preparation technologies part 1 & 2
6. Sustainability in food systems part 1 & 2
7. Assessment of sustainability
8. Applied nutritional sustainability
9. Sensory analysis and the human sensory system
10. Packaging technology
11. Hygiene, production safety and legislation
12. Energy, cleaning and wastewater technology
13. Future technologies or Problem solving

Compulsory parts:

1. Lecture 1. The part of the lecture that introduces the workshop and the assignment.
2. Workshop in Food product development and management (1&2)
   (Hand ins and active participation)
3. Food product student assignment (1&2)
   (Oral and written presentation)

Organisation

The course includes lectures, a compulsory workshop and oral presentation of a student assignment. Other activities: Visit to RISE

Literature

• "Introduction to Food Engineering", 5th ed. (2013), RP Singh & DR Heldman, AC Press.
• Handouts of lecture notes.

Examination including compulsory elements

The final exam will be in the form of a written exam at the end of the course. To pass the course the student must achieve a score of Five, Four, or Three at the final exam and successfully complete the oral and written presentation of a student’s assignment and participate in the workshop.