This information sheet indicates how the course will be organized at pandemic code level yellow and green.
If the colour codes change during the academic year to orange or red, modifications are possible, for example to the teaching and evaluation methods.

I-Food Processing

Course Code :2008FTIVMT
Study domain:Chemistry
Academic year:2020-2021
Semester:1st semester
Contact hours:60
Credits:6
Study load (hours):168
Contract restrictions: Exam contract not possible
Language of instruction:Dutch
Exam period:exam in the 1st semester
Lecturer(s)Marc Wijnants

3. Course contents *

Theory:

This course aims to create a general picture of the technical / technological processes of the preservation of food. The first chapter will discuss the structure and the chemical compounds of food. A big part of this course is dedicated to the techniques that prolong the storage life of foods. A lot of attention is given to these preservation methods, being: pasteurization, appertisation and sterilization. Also new evolutions in this field will be dealt with. The course will end with a detailed description of two techniques from the food sector: the production process of brewing and the modern and indispensable system of process monitoring: the HACCp.

Excersises and company visits can both help to gain better understanding of the topics of the theoretical course.

Lab:

During the lab sessions, the students have to be able to create a fine, qualitative and enjoyable endproduct like beer with the aid of the necessary preparatory calculations (part: 'exercises') and with ordinary raw materials of the food industry. Next to that, analyses of some important food components will be executed. The experiences in the lab can be tested through acquaintance with the actual industrial processes in some companies from the food sector.

Company visits are possible.