Third-Cycle Courses

Faculty of Engineering | Lund University

Details for the Course Syllabus for Course KLGN20F valid from Autumn 2022

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  • This purpose of the course is to give deeper understanding of fundamental engineering principles, with special emphasis on heat and mass transfer in food processing unit operations.
  • A) Food engineering fundamentals: Engineering numeracy, thermophysical properties and uncertainty propagation. B) Heat Transfer and Food: Review of fundamental heat transfer, estimation of heat transfer coefficients in food engineering applications, heat exchangers and unsteady state heat transfer. C) Kinetics and Food Preservation: Review of fundamental reaction kinetics, preservation technologies, thermal food process calculations and lethality. D) Freezing and Frozen Foods: Freezing mechanisms, equipment and freezing rates. E) Mass Transfer and Food Dehydration: Review of fundamental mass transfer and psychrometrics, convective and diffusive mass transfer in food processing, drying rates and drying equipment. Learning activities include lectures, seminars, problem-solving, computer exercises and practical experiments in pilot-scale.
Knowledge and Understanding
  • For a passing grade the doctoral student must
  • For a passing grade the student must
    Describe and discuss the processing of foods in terms of unit operations.
    Apply in-depth knowledge of transport phenomena and mass and energy balances to analyze and design food processes..
    Have knowledge of common unit-operation used in the food industry.
Competences and Skills
  • For a passing grade the doctoral student must
  • For a passing grade the student must
    Be able to dimension food processing equipment using fundamental principles from transport phenomena.
    Be able to formulate mass and energy balances in the form of differential equations derived from transport phenomena taking place in the studied unit operations, and solve them using mathematical tools.
    Be able to use spreadsheet software for food engineering calculations.
    Be able to estimate and 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 calculate food dehydration rates using mass and energy balances in conjunction with psychrometrics.
Judgement and Approach
  • For a passing grade the doctoral student must
  • For a passing grade the student must
    Have basic insight into how processing parameters influence food safety.
    Be able to critically evaluate and compare model based estimations to experimental data in food engineering applications.
    Be able to critically evaluate measurement uncertainty and predict how it propagates in food engineering calculations.
Types of Instruction
  • Lectures
  • Seminars
  • Laboratory exercises
  • Exercises
Examination Formats
  • Written exam
  • Written report
  • Final written exam and reports
  • Failed, pass
Admission Requirements
Assumed Prior Knowledge
  • KETF01 Transport processes
Selection Criteria
  • Singh, R. Paul & Heldman, Dennis R.: Introduction to Food Engineering. Academic Press, 2013. ISBN 9780123985309.
Further Information
Course code
  • KLGN20F
Administrative Information
  • 2022-09-05
  • Jens Wahlström

All Published Course Occasions for the Course Syllabus

2 course occasions.

Course code ▽ Course Name ▽ Division ▽ Established ▽ Course syllabus valid from ▽ Start Date ▽ End Date ▽ Published ▲
KLGN20F Food Engineering Food Technology 2022‑09‑12 Autumn 2022 2022‑10‑31 2023‑01‑15 2022‑09‑12
KLGN20F Food Engineering Food Technology Autumn 2022 2023‑10‑31 2024‑01‑15

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