Overordnede kursusmål
To enable the students to analyse and understand food production
chains and the interdependence of the parts of these. The focus is
on understanding the interactions between production, quality, raw
material properties and rheology as well as mass and energy
balance, process design, product management and innovation aspects
on a basic level. The focus of this course is, on an introductory
level, to understand and combine the different elements in the
whole production chain.
Læringsmål
En studerende, der fuldt ud har opfyldt kursets mål, vil kunne:
- Analyse a food production chain (from raw material to consumer)
and identify safety, quality and planning issues, and the
interactions between these and process operations.
- Define the degree of innovation in relation to the
theoretically developed product.
- Apply strategic tools for product management
- Apply mass and energy balance related to the unit
operations.
- Identify raw material properties of importance to the final
product.
- Describe the major parameters that influence the quality of
food.
- Evaluate where in the value chain optimisation in relation to
quality can be addressed.
- Validate solutions to practical problems using quantitative and
qualitative methods.
- Make concise executive summary and oral presentation of a
technical matter.
- Give constructive feedback to contribution from other course
participants.
- Write (as team-work) a technical report suitable for decision
making in a company.
Kursusindhold
The course aims to teach the student how to understand and analyse
the basic interactions along food production chains. The
interactions concern quality, processes and product management all
of which must be considered as integral in order to make proper
production planning and design. Theoretical production of food
products from raw material to consumer will be analysed and
solutions suggested by teams. Team work is central in the course,
and the teams are introduced to diversity and communication within
team work. The teams will study cases that exemplify a wide range
of common issues in various steps associated to food production.
Furthermore, separate elements are included such as process
technology, mass and energy balances, bottlenecks and challenges
for the food industry as well as innovation and sustainability.
Generic competences such as reporting, presentation techniques and
constructive feedback among students is also elements of this
master introduction course. Guest lectures are invited as part of
the course. If possible, excursions will be arranged to relevant
actors in the food sector.
The course format is a combination of learning through lectures
(acqusition), search and evaluate literature (inquiry), discussions
among students and teacher, collaboration and production through
team work aiming for a shared output (report), developing and
prensenting results, concepts and practise.
Bemærkninger
Kurset er obligatorisk på kandidatuddannelsen i Fødevareteknologi
Sidst opdateret
02. maj, 2024