Aim
The aim of the course is to understand and have an overview of the complexity of food process technology, functional properties of food, changes in nutrients and quality together during problem solving.

Knowledge and understanding
For a passing grade the student must

• know how different raw materials or processes can be used to develop "functional foods"

• be able to describe structure and different levels of complexity of food stuff

• calculate parameters in unit operations often used in food production system

Skills and abilities
For a passing grade the student must

• be able to identify, formulate and handle complex problems in food production system in a critical and independent way

• orally and in written describe and discuss how different raw materials or food processes can be used to develop "functional foods"

• be able to explain, analyse and systematically integrate effects from processing regarding food structure content and bioavailability of nutrients

• evaluate rheological data

• orally and in written be able to independently and in a group plan, discuss and present, results and conclusions of practical work done in laboratories and present the theories behind the practical work

Judgement and approach
For a passing grade the student must

• independently search and evaluate scientific information from scientific papers

• identify more scientific areas when required

• formulate and discuss hypothesis of a given problem and explain the solutions and theories from literature in a well structured way

• show ability to work in teams and to collaborate in different groups

Contents

• food quality, sensory analysis, texture, nutritional value and microbiological and chemical safety

• structure of food with different levels of order; crystalline, amorphous, soluble and colloidal and how the structure changes during handling, processing and storing. Floating properties and rheological models of different food systems.

• unit operations in food processing. Modelling, calculations and simulations of food production systems to be used in optimization food quality.

• practical work: record data from a food process and use them in computer simulation of a food process, record rheological data and use them together with chemical analysis and calculate contents of nutrients in food.

Literature
Coultate, T.P Food – The chemistry of its components, The Royal Society of Chemistry, Cambride, UK, 2002 ISBN: 0-85404-615-1
Kessler, H.G Food and Bio Process Engineering, Dairy Technology, Verlag A. Kessler, Tyskland 2002, ISBN: 3-9802378-0
Singh, P & Heldman D Introduction to Food Engineering 3rd Edition. London Academic Press 2001 ISBN:
Gibney, MJ; MacDonald, IA; Roche, HM (Eds): Nutrition & Metabolism, Blackwell Science 2003. ISBN: 0-632-05625-8, or later edition