Hygienic Process Management and Control
Integrated course, 2.50 ECTS
Repetition of important issues of hygiene management influencing process management and control.
Introduction to measurement and control engineering and sensor technology.
Hygienic process design and control: practical design project for a specific food production process.
Excursions to selected industrial operations and practical experiment in the food technical center.
Participants gain detailed knowledge on the concept of hygienic design and the necessary integration of technological and organisational factors together with requirements concerning raw materials and desired products.
Participants can design or adapt a process according to criteria of hygienic design for a specific task of food processing.
Participants get to know new trends and technologies with a focus of downscaling proven processes.
Recommended or required reading and other learning resources / tools
Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition)
J. Holah and H.L.M. Lelieveld: Hygienic Design of Food Factories
Adnan Y. Tamime: Cleaning-in-Place: Dairy, Food and Beverage Operations
Journal on Hygienic Engineering & Design
Journal of Food Science and Technology
Mode of delivery
Prerequisites and co-requisites
1st semester natural science courses, hygiene management
Assessment methods and criteria
Module Exam + Design Project