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Food Technology Programme in France

 

Food Technology

Having finished the course-examinations in Cork, the students will now travel to France. At AgroParisTech, Massy (near Paris) during March/April, they will attend the following courses in Food Technology:

All courses can be found in the Study Handbook of Wageningen University.

* Course content may change; this information provides a sense of material covered

Food and Bioprocess Control

Part 1

  • Dynamics of food processes (analysis, dynamic modelling, applications);
    Sensors (classical sensors and measurement systems; real time measurement for food processes; study of the instrumentation of a unit operation)
  • Control (Sequential control of food processes; numerical controllers; use of Computer Aided Design tools; generalised design of food processes)
  • Computer Integrated Manufacturing for the Food Industry
  • Applications, practice and case studies

Part 2

  • Engineering of Food Process Control: case study as a project for groups of (3) students.

At the end of this course the student will be able to:

  • Discuss methods and tools of process control and available sensors
  • Study and understand food process instrumentation in the food industry
  • Understand applications of process control science for food unit operations

 

Food Process Design and Modelling

During this course, students will work on data from an industrial case. General methodology of modelling is presented and used to predict heat and mass transfer phenomena and possible interactions with quality changes. They will write conservation equations and solve the system of equations obtained. The use of Computational Fluid Dynamics (CFD) software is presented with industrial examples.
At the end of this course, the student will be able to:

  • Interpret experimental data in terms of modelling of transfer phenomena
  • Predict heat and mass transfer phenomena

 

Food Safety & Hygienic Design

Previous knowledge of Hazard Analysis & Critical Control Points (HACCP) is expected.
Content includes study of fluxes in products, utilities, human beings; existence of ‘zones’ in the factory;
cleaning (CIP, cleaning of equipment’s, cleaning in factories).

At the end of this course the student will be able to:

  • Understand zoning in the food industry
  • Understand the principles of hygienic design
  • Apply hygienic design based on product formulations
  • Cleaning systems, such as CIP

 

Food Processing and Packaging

Content includes:

  • Basics on interactions transfer-structure, creation of porosity, of new properties
  • Mass transfer and drying; structure stability (collapse)
  • Coating, agglomeration of solid particles; encapsulation
  • Thermo-mechanical processes (extrusion, cooking, roasting)
  • Mixing of non-Newtonian fluids; emulsion and foaming

At the end of this course the student will be able to:

  • Choose initial product formulations
  • Understand transfer processes and reactions during food processing
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