Course syllabus

Food Engineering

KLGN20, 7,5 credits, A (Second Cycle)

Valid for: 2018/19
Decided by: PLED B/K
Date of Decision: 2018-03-21

General Information

Main field: Food Technology and Nutrition.
Compulsory for: MLIV1
Elective for: B4-lm, K5-p
Language of instruction: The course will be given in English


This purpose of the course is to give deeper understanding of  fundamental engineering principles related to heat and mass transfer in food processing unit operations.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

Describe and discuss the processing of foods in terms of unit operations.

Apply the principles of transport phenomena and mass and energy balances to analyze and design food processes.

Have basic knowledge of thermal processing and other common unit-operation used in the food industry.

Competences and skills
For a passing grade the student must

Be able to evaluate mass and energy balances in processing equipment.

Be able to estimate or measure thermal-physical properties relevant to food engineering processes and equipment.

Be able to calculate unsteady-state heat transfer in food products.

Be able to perform thermal process calculations, taking into account microbial and quality parameters.

Be able to calculate freezing rates in food products given food and freezer properties.

Be able to model food dehydration processes using mass and energy balances in conjunction with psychrometric charts.

Perform literature independent  searches and summarize information.

Judgement and approach
For a passing grade the student must

Have basic insight into safety issues related to food processing.

Be able to critically evaluate data


Estimation of thermal properties, review of heat transfer fundamentals, heat transfer coefficients, non-steady state heat and mass transfer, thermal preservation processes, freezing and cooling, psychrometrics and water activity, dehydration and drying, unit-operations and supplemental processes. Lectures, seminars, and some practical work.


Examination details

Grading scale: TH - (U,3,4,5) - (Fail, Three, Four, Five)
Assessment: Assignments, laborative work and written exam. The TH-scale is based on the written exam.

The examiner, in consultation with Disability Support Services, may deviate from the regular form of examination in order to provide a permanently disabled student with a form of examination equivalent to that of a student without a disability.


Required prior knowledge: KETF01 Transport processes
The number of participants is limited to: No

Reading list

Contact and other information

Course coordinator: Andreas Håkansson,
Course homepage: