Key words
Objectives
This course gives notion of some basic concepts associated with modern technology of food preservation. Especially, a more extensive treatment of thermo bacteriology and the calculation of process parameters of canning are given. Attention is also paid to the mathematical nature and expression of growth.
This is a basic course of foodtechnology.
Prerequisites
Mathematics, physics
Topics
Study of raw materials and their composition, acidity and preservation.
Thermo bacteriology and thermal destruction of enzymes
Heat transfer and penetration and calculation of sterilisation parameters
Technology of low temperature preservation, freezing, freeze-drying (lyophilization), drying of food radiation preservation and respective apparatus.
Membrane filtration technology : microfiltration, ulrafiltration and reverse osmosis.
Introduction in technology of dairy products, sugar production and chocolate industries
Teaching Methods
- lectures
Materials used
- teacher's course
- scientific & technical literature
Study guidance
The student can always make an appointment.
Assessment
- Scoring system :
oral examination
Study costs
± 15 Euro
Lecturer(s)
Paul VAN ASSCHE
Language
Dutch
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