Aims

In general, the course aims to reach the following learning outcomes:

The graduate

• Has profound and detailed scientific knowledge and understanding of engineering principles of unit operations and their use in the transformation of raw materials into food products as a basis for qualitative and quantitative design, evaluation and optimization of food process and preservation unit operations.
• Masters the skills and has acquired the problem solving capacity to analyze problems of food quality and safety along the food chain and to elaborate interdisciplinary and integrated qualitative and quantitative approaches and solutions (including implementation) appreciating the complexity of food systems and the processes used while taking into account technical limitations and socio-economic aspects such as feasibility, risks, and sustainability.
• Has acquired a broad perspective to problems of food security, related to postharvest and food processing, in low income developing countries.

More specific, this course is focusing on thermal processing (pasteurisation, sterilisation, evaporative drying) of foods in the context of food preservation. The course treats the basic engineering principles of these preservation processes.
 
On ending the course:
- The students acquire insight into thermal processing (pasteurization, sterilization, evaporative drying) of foods in the context of food preservation.
- Students have knowledge of the basic engineering principles of these preservation processes.
- Students are able to design, evaluate and optimize such preservation processes.

Previous knowledge

Basic knowledge of food microbiology, calculus, transport phenomena, engineering kinetics and food processing

Is included in these courses of study

• Master of Food Technology (Leuven et al) 120 ects.
• Courses for Exchange Students Faculty of Bioscience Engineering (Leuven)