270005 Dairy Process Equipment

Details
Department of Food Science
Earliest Possible YearMSc. 1 year
DurationOne block
 
Credits7.5 (ECTS)
Course LevelMSc
 
ExaminationContinuous Assessment

written examination and oral examination


All aids allowed

Description of Examination: Continous assesment of reports and an oral presentation of project work

13-point scale, external examiner
 
Organisation of TeachingProjects performed in groups, assisted group meetings (colloquia)and experimental work.
 
Block PlacementBlock 3
Week Structure: A
 
Teaching LanguageEnglish
 
Areas of Competence the Course Will Address
This mandatory course for the specialisation of MSc in Dairy Technology will give the student competence needed to understand the fundamental principles behind and the performance of dairy processing equipment.

Competences within basic science:
Comprehension of the fundamental principles underlying unit operations in the dairy industry.

Competences within applied science:
Application of fundamental principles and predictive calculations to evaluation to performance of dairy processing equipment.

Competences within ethics and values:
Awareness of how to localize and evaluate knowledge.
Ability to reflect over teamwork and work planning.

 
Course Objectives
The aim of the course is to provide students with an understanding of the scientific basic and the technical implementation of important dairy process operations and the ability to perform and assess applicability and accuracy of predictive equipment calculations.

The course also aims at developing skills in localizing and evaluating sources of knowledge, in teamwork and in work planning.
 
Course Contents
Basic dairy processing equipment will be reviewed in detail and experienced.

For each type of the equipment the students will:
- gain insight in the basic laws of physics governing the function
- identify the parameters which can be used to characterize the performance
- identify the geometrical, operational and chemical parameters of the equipment which
affect performance
- identify the properties of the product which affect the performance
- identify the methods used to predict performance
- choose operating conditions and products which can test the validity of the prediction
methods
-apply the methods to predict performance in the chosen specific conditions
- learn the practical operation of the equipment
- run the equipment at the chosen conditions
- measure performance under the chosen conditions
- evaluate and the discuss the outcome of the calculation and of the measurement
- report all of the above orally and in writing

 
Teaching And Learning Methods
The course will include problem based learning methodology, assisted group meetings, individual and group work and practical projects. Each student will review the theory and develop a pilot plant practical in a pertinent area and also participate in a pilot plant practical.
 
Course Litterature
Kessler, H. G. 2002 Food and Bio Process Engineering - Dairy Technology, Verlag A. Kessler, München.
 
Course Coordinator
Petr Dejmek, Petr.Dejmek@livstek.lth.se, Department of Food Science/Dairy Technology, Phone: 62229810
Richard Ipsen, ri@life.ku.dk, Department of Food Science/Dairy Technology, Phone: 35333225
 
Study Board
Study Committee LSN
 
Course Scope
Colloquia32
project work72
practicals32
preparation70

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