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 the analytical instruments of Exergy Analysis, for the objective 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
Perform exergy calculations
Analyse efficiency of process systems with exergy analysis
Prepare Grassmann diagrams for exergy flow and destruction in food and bioprocess systems
Identify thermodynamic (in)efficiencies, relate these to practical issues and options for improvement
Suggest improvements both in unit operations and in larger-scale production systems
Synthesize an overall vision on process efficiency and limitations and possibilities for improvement of sustainability in production processes
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
Starting dates
11 May 2026
ends 5 Jul 2026