Course syllabus

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Course-PM

KLI032 Food technology and sustainable food systems lp2 HT19 (7.5 hp)

Course is offered by the department of Biology and Biological Engineering

Contact details

·         Examiner:

 

·         Lecturer(s):

 

 

Course purpose

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

Schedule

Mondays 13:15 – 17:00, KS2

Thursday 10:00 – 11:45, KS2

TimeEdit

Course literature

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

•           Handouts of lecture notes.

Course design

The course includes lectures a compulsory workshop and oral presentation of a student assignment. All moments are held by various specialists from RISE-Research institute of Sweden.

The topics of the lectures are:

1.    Food industry and the food production chain

2.    Food product development and management

3.    Transport processes within food systems

4.    Preparation technologies part 1 & 2

5.    Preservation technologies part 1 & 2

6.    Food structure and texture part 1 & 2

7.    Sustainability in food systems part 1 & 2

8.    Assessment of 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. Advanced preservation processes: Pulsed electric field, high pressure, IR-heating, ohmic heating, microwave heating

The topic of the workshop is product management.

The topic of the student seminar is product intelligence. The student will be signed to evaluate a specific product in all the different aspects that is a part of the course lectures.  

Other activities: Visit to RISE

Changes made since the last occasion

Smaller updates around the facts and figures has been done to all lectures. Major changes have been done: in the first lecture to better describe and explain how the different topics of the course is connected; 2 lectures around food structure and texture is added to fill some vital gaps important for food product development; the legislation aspects of packaging have been given more time within the packaging lecture.

Learning objectives and syllabus

Learning objectives:

 

 

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

·         Describe the properties and usage of various packages and packaging materials

·         Have a thorough understanding of shelf-life and legislation aspects

·         Describe objective and descriptive sensory evaluation methods and demonstrate how to apply them

·         Describe the human sensory systems, and the inherent variability in human perception and judgement

·         Give examples of how food technology and food science are used to design, collect, and analyse experimental data to compare competitive products, interpret consumer-directed feedback, and, guide product and process development.

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 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

·         Compare different systems analysis tools-to assess sustainability of food systems, e.g. Life cycle Assessment (LCA), Ecological Foot print, Social LCA

Examination form

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. 

Course summary:

Date Details Due