14MBIP8 - Processes and equipment in food industry

Course specification
Course titleProcesses and equipment in food industry
Study programmeBiochemical Engineering and Biotechnology
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    Condition-Облик условљености
    The goalThe objective of the course is to get the students familiar with the basic processes in food industry, equipment and working principles, exploitation and plant in food industry.
    The outcomeThrough the planned syllabus, calculation examples and project assignment, students gain adequate knowledge about properties of food products, basic and characteristic processes and equipment in food industry. Students will be able to apply this knowledge in engineering practice.
    Contents of lecturesOverview of processes in food industry. Mechanical, physical, chemical, thermal, microbial, enzymatic processes and processes for food preservation. Characteristic processes in the food industry. Physical and thermophysical properties of food products. Food processing and production equipment: thermal, electrical, under high pressure, magnetic field, ultrasound. Selection and characteristics of the auxiliary equipment in food industry. Transport, storage of food, regulations and equipment.
    Contents of exercisesExamples of processes and equipment in: ; - Production of beer and alcoholic beverages ; - Dairy industry ; - Production of juices and beverages ; Analysis of the implemented solutions and computational examples. ; Examples of technical documentation. ; Examples from exploitation and maintenance of plants in food industry. Ensuring of designed life - specification, selection and maintenance of security devices. ; Visits to relevant industrial plants - knowledge of the practical problems and solutions.
    1. Handouts from lectures and material from practices
    2. G. Saravakos and A. Kostaropoulos, Handbook of Food Processing Equipment, Kluwer Academic Publishers, 2002.
    3. P.J. Fellows, Food Processing Technology: Principles and Practice, Second Edition, CRC Press, 2000.
    4. Z. Berk, Food Process Engineering and Technology, Academic Press of Elsevier, 2009.
    5. .
    Number of hours per week during the semester/trimester/year
    LecturesExercisesOTCStudy and ResearchOther classes
    Methods of teachingLectures in the classroom (using computer and video beam, overhead projector and blackboard). Computational exercises from the practical part solved using licensed MS Office and CAD software packages on PCs. Preparation of students for seminar work completion in small groups.
    Knowledge score (maximum points 100)
    Pre obligationsPointsFinal examPoints
    Activites during lectures10Test paper
    Practical lessonsOral examination45