Department of Food Science | |||||||||||||
Earliest Possible Year | MSc. 1 year | ||||||||||||
Duration | One block | ||||||||||||
Credits | 7.5 (ECTS) | ||||||||||||
Course Level | MSc | ||||||||||||
Examination | Continuous 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 Teaching | Projects performed in groups, assisted group meetings (colloquia)and experimental work. | ||||||||||||
Block Placement | Block 3 Week Structure: A | ||||||||||||
Teaching Language | English | ||||||||||||
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 | |||||||||||||
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