Course - Sustainable Food Processing - TEP4265
TEP4265 - Sustainable Food Processing
About
Examination arrangement
Examination arrangement: School exam
Grade: Letter grades
| Evaluation | Weighting | Duration | Grade deviation | Examination aids |
|---|---|---|---|---|
| School exam | 100/100 | 4 hours | D |
Course content
The course will cover sustainable and innovative technologies for food processing. The course will give overview of the main processing of foods, the required resources, energy and relevant equipment. All of these elements make the food industry a unique branch where thermodynamics, food chemistry and technology are combined together. The course is recommended for specialist who will work in the food processing industry.
The course will include the following topics:
- Thermal and physical properties of foods
- Freezing, chilling, thawing and heating
- Storage of food
- Dewatering technology: drying, evaporation and freeze concentration
- Food processing equipment: Chillers, freezers, dryers, concentrators and evaporators
- Energy efficiency and sustainability of food processing
Learning outcome
Knowledge.
The course will provide the student with knowledge of: - Thermodynamic and mechanical processes for processing biomaterials - Different unit processes for handling biomaterials - Thermodynamic properties for composite products - Flow and transport technical properties for composite products
Skills: The course should enable the student to: - Dimension processes and systems for processing composite products using digital tools - Optimize unit operations for reduced energy use and process time - Assess environmental consequences in the food chain
General competence: The course should provide the student with: - Knowledge of energy use and environmental consequences in the food industry - Basic competence in the thermal properties and shelf life of food - Systems understanding of unit processes for handling biomaterials. Insight into the use of digital tools. Basis for sustainable processing to reduce the amount of waste for the food chain.
Learning methods and activities
Lectures, exercises (calculations and laboratory test). If possible it will be offered a Excursion to nearby companies. The course is given as a cooperation between the Department of Energy and Process Engineering and the Department of Biotechnology and Food Science. The lectures and exercises are given in English. Examination papers will be given in English only. Students are free to choose Norwegian or English for written assessments.
Compulsory assignments
- Exercises
Further on evaluation
If there is a re-sit examination, the examination form may be changed from written to oral.
Recommended previous knowledge
The course is open for all students. Assumed basic knowledge in thermodynamics and/or physical chemistry.
Course materials
New chapters under development for the course compendium. In addition it will be selected chapters from different books to complement the the course compendium. The course includes video presentations of some of the lecture from previous year. All the learning materials will be available on Blackboard
Credit reductions
| Course code | Reduction | From | To |
|---|---|---|---|
| SIO7060 | 7.5 |
No
Version: 1
Credits:
7.5 SP
Study level: Second degree level
Term no.: 1
Teaching semester: SPRING 2025
Language of instruction: English
Location: Trondheim
- Thermodynamics
- Food Subjects
- Technological subjects
Department with academic responsibility
Department of Energy and Process Engineering
Examination
Examination arrangement: School exam
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Spring ORD School exam 100/100 D INSPERA
-
Room Building Number of candidates - Summer UTS School exam 100/100 D INSPERA
-
Room Building Number of candidates
- * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"