Food: Product and Process Design

Innovative Preservation Technologies

Integrated course, 2.50 ECTS

 

Course content

Repetition of important issues and technologies in food preservation.
Introduction to alternative thermal and non-thermal methods of preservation and potential fields of application.
Influences of preservation methods on the quality of food products and consquences for process management and raw material choice.
Excursion to indutrial examples.
Design project in the technical center including necessary measurements.
Company case study on a selected process (technology change).

Learning outcomes

Participants gain detailed knowledge on the state of the art and current R&D in preservation and packaging technologies.
Participants gain practical experience with selected technologies, innovative materials and are able to integrated them into a specific plant design.

Recommended or required reading and other learning resources / tools

Books:
Michael Kontominas: Bioactive Food Packaging: Strategies, Quality, Safety, 2015
Gordon L. Robertson: Food Packaging: Principles and Practice, Third Edition, 2016
Fereidoon Shahidi: Handbook of Antioxidants for Food Preservation
Gordon L. Robertson: Food Packaging and Shelf Life: A Practical Guide, 2009
Michael G. Kontominas: Food Analysis and Preservation: Current Research Topics, 2012
Journals:
Journal of Food Processing and Preservation
Journal of Food Science and Technology - Springer

Mode of delivery

Integrated Course

Prerequisites and co-requisites

1st semester natural science courses, knowledge on packaging and preservation

Assessment methods and criteria

Module Exam + Design Project