Key words
Foodstuffs, quality, food safety
Objectives
Both the food processor the analyst profit of a broad knowledge on food processing. This course aims top give a rather complete overview as basis for product development, process optimisation and quality control.
Topics
The course exists out of several chapters which each time a certain sector within the feeding industry treat among which e.g.. cereal technology, dairy processing, oil extraction and processing, vegetables and fruit processing, spirits....
Connecting techniques become for the control and control of the process and for optimum quality and security to obtain and at to preserve, discussed
Prerequisites
Basic knowledge on properties of agriculture raw materials and basis processes (engineer techniques) in the feeding industry (cool, dry, heat, to filter, mixes, stirs...). Basic knowledge of chemical and microbiological analysis techniques.
Final Objectives
Thorough knowledge of technological processing of agriculture raw materials and process diagrams in feeding industries.
Insight in the production processes.
Able is for with a view to the control and control of quality and security the foods produced of select correct techniques to be able.
Materials used
Text
Library: illustrated magazines and books; Internet
Study costs
Cost: 100.0 EUR
Text: ± 10 euro + company visits: 90 euro
Study guidance
Permanent possibility for presentation of questions.
Teaching Methods
Hoorcollege - company visits
Assessment
Orally with written preparation
Lecturer(s)
Unit foods sciences and - technology
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