Course syllabus for Sustainable food production

The course syllabus contains changes
See changes

Course syllabus adopted 2023-02-06 by Head of Programme (or corresponding).

Overview

  • Swedish nameHållbar livsmedelsproduktion
  • CodeBBT051
  • Credits7.5 Credits
  • OwnerMPBIO
  • Education cycleSecond-cycle
  • Main field of studyBioengineering, Chemical Engineering
  • DepartmentBIOLOGY AND BIOLOGICAL ENGINEERING
  • GradingTH - Pass with distinction (5), Pass with credit (4), Pass (3), Fail

Course round 1

  • Teaching language English
  • Application code 08136
  • Maximum participants30 (at least 10% of the seats are reserved for exchange students)
  • Block schedule
  • Open for exchange studentsYes

Credit distribution

0123 Project 3.5 c
Grading: TH		3.5 c
0223 Examination 4 c
Grading: TH		4 c
  • 25 Okt 2023 am J
  • 04 Jan 2024 am J
  • 27 Aug 2024 pm J

In programmes

Examiner

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Eligibility

General entry requirements for Master's level (second cycle)
Applicants enrolled in a programme at Chalmers where the course is included in the study programme are exempted from fulfilling the requirements above.

Specific entry requirements

English 6 (or by other approved means with the equivalent proficiency level)
Applicants enrolled in a programme at Chalmers where the course is included in the study programme are exempted from fulfilling the requirements above.

Course specific prerequisites

Undergraduate profile (BSc) with courses in: Chemical environmental science, Chemical engineering, and Food Science (Food chemistry, fundamental and applied microbiology, biotechnology, nutrition and health) are recommended

Aim

The aim is to provide an overview and fundamental understanding of the application of food science, biotechnology and engineering principles applied in sustainable industrial food production, from a systems to product perspective

Learning outcomes (after completion of the course the student should be able to)


On completing this course, students should be acquainted with, understand and be able to describe:

Within Food Engineering and Technology

     a. Be familiar with most important conventional and emerging food processing technologies used across the food value chain.
     b. Be able to describe how to choose proper food packaging and preservation technologies
     c. Be able to describe how to guarantee food quality and safety.
     d. Be acquainted with principles of food products development and their assessment in micro/macro level.

Within Food Biotechnology

     a. Be able to describe fundamental processes, principles and microorganisms used in food biotechnology
     b. Be familiar with applications of biotechnology in food production, processing and preservation.
     c. Be able to describe principles of food fermentation and enzyme technology.
     d. Be acquainted with biotechnological production of high-value food ingredients and their safety and health aspects.

Within Sustainable Food Systems and Engineering

     a. Be able to describe general aspects of sustainability in food systems at different levels (local-global)
     b. Be able to use different systems analysis tools-to assess sustainability of food systems, e.g. LCA.
     c. Be able to describe how food systems and products can become more sustainable.
     d. Be familiar with emerging sustainable food sources and alternatives, their challenges, and the future of foods. 

Content

The food system is complex and includes several steps in a chain from farm to fork. Industrial food processing i.e. transformation of raw material into ingredients and food products is an important step in the sustainable food production and relies on principles and techniques of biotechnology and engineering. Biotechnology is used in traditional and high-tech food production and processing, above all for manufacture of fermented foods and additives, e.g. for improved taste, texture, shelf life, and nutritional value. New applications of biotechnology are explored within microbiology, enzyme engineering and functional foods. Food engineering integrates principles of engineering, science, and mathematics to food manufacturing including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. The course covers the following aspects under three main areas: Food Engineering and Technology
  • The food industry and the production chain-from raw material to product
  • Processing of common foods
  • Food hygiene, production safety and legislation
  • Food preservation technologies
  • Ultra-processed foods
  • Food packaging
  • Emerging technologies for food production
  • Food product development and product assessment
  • Food structure and properties
Food Biotechnology
  • Fundamental processes and principles in food biotechnology
  • Microorganisms utilized in food biotechnology
  • Fermentation in food production
  • Enzymes in food production
  • Biotech production of food ingredients and high-value products
  • Biorefinery for food purposes
  • Current trends in circular economy and green, blue, red and brown bioeconomy
Sustainable Food Systems and Engineering
  • Green food technology
  • Sustainability in the food system
  • Tools to evaluate sustainability from product to system
  • Future foods
The course will provide the theoretical framework of principles, methods and techniques applied in the different main areas. The student will also use acquired knowledge to perform simulations of different food processing conditions to evaluate their effects on food quality and safety parameters in a computer-exercise. Moreover, a food product development project will be conducted throughout the course including design, lab-scale prototype production and evaluation with regards to sustainability, safety and quality traits. The results of the project will be reported orally and in a written report.

Organisation

The course includes lectures (25h), a simulation-based assignment (4h), a food product development assignment (16h wet lab, 4h seminar) and a study visit (3h).

Examination including compulsory elements

The final written exam contains descriptive and quantitative questions on contents covered in the lectures, exercises and course literature.

The final grade is based on the written final exam (70%); the report (20%) of the product development project; and the written report on simulation exercises (10%). Oral presentation of the product development project and attendance of laboratory scale food production, study visit and the simulation exercise are mandatory and pre-requisites for grading. There are strict deadlines for submission of assignments. Further details, e.g. criteria for assessment of assignments, are given in the course PM.

The course examiner may assess individual students in other ways than what is stated above if there are special reasons for doing so, for example if a student has a decision from Chalmers on educational support due to disability.

The course syllabus contains changes

  • Changes to course rounds:
    • 2024-02-21: Block Block changed from A to A+ by Lina Haglund
      [Course round 1]