Overordnede kursusmål
To enable the students to analyse and understand food production
chains and the interdependence of their components. The course
focuses on understanding interactions between production processes,
quality, raw material properties and rheology, as well as mass and
energy balances, process design, product management and innovation
at a basic level. In addition, students are introduced to
sustainability considerations across the value chain, including
identification of critical points where environmental and climate
impacts are most significant—particularly in post-harvest handling,
processing, and distribution. The overall aim of this course is, at
an introductory level, to enable students to understand and
integrate the different elements of the entire food 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 balances related to 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.
- Prepare concise executive summary and deliver oral presentation
of a technical topics.
- Provide constructive feedback on contributions 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 students how to understand and analyse
the fundamental interactions along food production chains. These
interactions involve quality, processes, product management, and
sustainability aspects, all of which must be considered integrally
in order to achieve robust and responsible product planning and
design. Students will work with the theoretical development of food
products, from raw material to consumer, and propose solutions in
teams. Team work is central in the course, and the teams are
introduced to diversity and communication within collaborative
settings. Through case studies, teams will explore a wide range of
common challenges related to food production. THe course includes
key elements such as process technology, mass and energy balances,
bottlenecks, and current challenges for the food industry,
including the transition towards more sustainable and
resource-efficient food systems. Generic competences such as
technical reporting, presentation skills, and constructive peer
feedback are also integrated into this introductory master-level
course. Guest lectures are included where possible, and excursions
to relevant actors in the food sector may be arranged.
The course format is a combination of learning through lectures
(acqusition), literature search and evaluate (inquiry), discussions
among students and teachers, collaborative team work leading to a
shared output (technical report), development and presentation of
concepts, results, and practical solutions.
Bemærkninger
Kurset er obligatorisk på kandidatuddannelsen i Fødevareteknologi
Sidst opdateret
04. maj, 2026
