Processes in Food Industry

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The course is designed to give basic knowledge of food processing principles and applications. By the end of the course student should know the meaning of the major, general and specific, operations in food-processing engineering. Student should know the most important principles of food preservation and understand the basic principles and applications for major food processing techniques of commercial importance.

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

Upon successful completion of this course, student will be able to:
- define different food sector activities and major processes in the food-process engineering,
- define objectives and methods of the basic preparatory and specific operations in the food industry,
- understand the significance and basic principles of food conservation,
- describe and understand food thermal processing methods
- define and understand food low-temperature preservation methods (cooling, freezing)
- understand the water activity concept and the implementation of environment control in food degradation control and contamination limitation
- know and understand the methods of food preservation by dehidratation
- describe fermentation and explain food bioconversion principles
- describe methods of conservation through addition of sugar, salt and preservatives
- understand

Course content broken down in detail by weekly class schedule (syllabus)

Upon successful completion of this course, student will be able to:
- define different food sector activities and major processes in the food-process engineering,
- define objectives and methods of the basic preparatory and specific operations in the food industry,
- understand the significance and basic principles of food conservation,
- describe and understand food thermal processing methods
- define and understand food low-temperature preservation methods (cooling, freezing)
- understand the water activity concept and the implementation of environment control in food degradation control and contamination limitation
- know and understand the methods of food preservation by dehidratation
- describe fermentation and explain food bioconversion principles
- describe methods of conservation through addition of sugar, salt and preservatives
- understand basic principles of food conservation using microwaves and ionizing radiation
1st week: Food industry developmet; Single processes in food industry;
2nd week: Classification of raw materials and products; Physical and thermo-physical properties;
3rd week: The main causes of food spoilage; Kinetic of food deterioration;
4th week: Stability, preservation and safety of food products. Methods of preservation;
5th week: Thermal processing (blanching, pasteurization, heat sterilization).
6th week: Low-temperature processing; Storage and packaging of food products in controlled atmosphere
7th week: I. Colloquium
8th week: Food freezing
9th week: Food dehydration (evaporation, drying); Concentration processes (membrane processes; freeze drying).
10th week: Biological food preservation; Food additives; Methods for conversion of food properties;
11th week: Minimal processing and new technologies of food processing;
12th week: Mechanical and physical processes in food industry; Extrusion cooking; Extraction; Emulsification;
13th week: The production lines. Dynamic and evolution of the food industry;
14th week: Important legislations in the field of food industry;
15th week: II. Colloquium

Format of instruction:

Student responsibilities

Admission to the lectures and seminars of at least 70% of the times scheduled. Students are required to attend laboratory practice and field work 100%.

Optional literature (at the time of submission of study programme proposal)

H. Ramswamy, M. Marcotte, Food processing: Principles and Applications. Taylor&Francis, Boca Raton, 2006.
Z. Berk, Food Process Engineering and technology; 1st edition; Academic Press, Elsvier, Amsterdam, 2009
J.G. Brennan, Food processing handbook, Wiley-VCH, Weinheim, 2005
P. Fellows, Food Processing Technology, 2nd Edition CRC Press, 2000;
M.S. Lewis, Physical properties of Foods and Food Processing Systems, VCH Publishers, 1987.
D.R. Heldman, R.W. Hartel, Principles of food processing, Chapman and Hall, 1997.
J. Larousse, B. Brown, Food canning technology, Wiley-VCH Inc., 1997.

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level.

Other (as the proposer wishes to add)