Food: Product and Process Design

Hygienic Process Management and Control

Integrated course, 2.50 ECTS

 

Course content

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.

Learning outcomes

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

Books:
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
Journals:
Journal on Hygienic Engineering & Design
Journal of Food Science and Technology

Mode of delivery

Integrated Course

Prerequisites and co-requisites

1st semester natural science courses, hygiene management

Assessment methods and criteria

Module Exam + Design Project