About this course
Note: This is a distance learning course.
In this course we will study the influences of different choices in food production and processing methods. The evaluation of existing and new technologies requires appropriate evaluation instruments, plus a process system design that allows optimal use of resources and technologies. This course will provide analytical instruments: (1) Analysis of mass and heat flows, and (2) Pinch Analysis, for the evaluation on efficient use of raw materials, energy, water and other utilities for various food production systems (from large-scale supply chain, factory level, down to product and unit operation level).
Learning outcomes
Compose Sankey diagrams for mass and heat flow, in food and bioprocess systems
Judge production systems on their single-resource efficiency
Analyse heat exchanging process systems in food and bioprocesses
Apply tabular and graphical methods in pinch analysis
Create an efficient heat exchanger network and optimize the use of external utilities
Suggest process improvements both in unit operations and in larger-scale production systems
Assessment method
- Written test with open questions (100%) Remote proctoring exam
Prior knowledge
Food Production processes, Food preservation Processes e.g. Fluid flow, Heat transfer, Mass transfer, Food Material Properties, Mass and Energy flows
Resources
- All information will be provided online.
Additional information
- Contact a coordinator
- Levelmaster
- Mode of instructiononline