Course - Sustainable Food Processing - TEP4265
Sustainable Food Processing
Assessments and mandatory activities may be changed until September 20th.
About
About the course
Course content
The course covers sustainable and energy-efficient technologies for food processing. It provides an overview of the main food processing operations, including the required resources, energy use, and relevant equipment.
The food industry represents a uniquely interdisciplinary field, where thermodynamics, food chemistry, and process technology are integrated to ensure efficient and sustainable production. The course is recommended for students and professionals who plan to specialize in energy optimization and technology development within the food processing industry.
Course Topics
- Thermal and physical properties of foods - fundamentals for energy demand calculations.
- Dynamics of freezing, chilling, and heating - graphical and analytical methods.
- Energy saving in dewatering technologies - drying, evaporation, and freeze concentration.
- Food processing equipment - chillers, freezers, dryers, concentrators, and evaporators.
Learning outcome
Knowledge
The student:
- has knowledge of the main food processing technologies and their energy requirements.
- understands thermal and physical properties of foods as a basis for energy demand estimation.
- has insight into sustainable and energy-efficient processing methods and equipment.
- understands the interdisciplinary connections between thermodynamics, food chemistry, and process technology in food processing.
Skills
The student can:
- perform energy analyses of food processing operations.
- apply analytical and graphical methods to study freezing, chilling, and heating dynamics.
- identify opportunities for energy saving in dewatering technologies such as drying, evaporation, and freeze concentration.
- select and evaluate suitable food processing equipment based on energy and sustainability criteria.
General Competence
The student:
- can apply system thinking to improve energy efficiency and sustainability in the food industry.
- can communicate results and evaluations related to food processing technologies in a professional context.
- understands how technological choices influence energy use and environmental performance in industrial food production.
Learning methods and activities
The course includes lectures, exercises, and project work. Students will work individually and in small groups to solve problems and carry out case studies. Lectures and exercises are given in English when non-Norwegian-speaking students participate.
Compulsory assignments
- Exercises
Further on evaluation
Assessment will include project work and a written examination. If the teaching is given in English, examination papers will be in English only. Students may choose to submit their written work in Norwegian or English.
If there is a re-sit exam, 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 Canvas.
Credit reductions
| Course code | Reduction | From |
|---|---|---|
| SIO7060 | 7.5 sp |
Subject areas
- Thermodynamics
- Food Subjects
- Technological subjects