Design of Food Industry Production Units
| Title | Σχεδιασμός Βιομηχανικών Μονάδων Παραγωγής Τροφίμων / Design of Food Industry Production Units |
| Code | ΣΒ1 |
| Faculty | Engineering |
| School | Chemical Engineering |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Winter/Spring |
| Coordinator | Patroklos Vareltzis |
| Common | No |
| Status | Active |
| Course ID | 600023188 |
Programme of Study: MSc Chemical and Biochemical Engineering: Health & Food
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 1 | 1 | 7 |
| Academic Year | 2024 – 2025 |
| Class Period | Winter |
| Faculty Instructors | |
| Class ID | 600245279
|
Course Type 2021
General Foundation
Mode of Delivery
- Face to face
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600245279
- eLearning:
Language of Instruction
- Greek (Instruction, Examination)
- English (Instruction, Examination)
Learning Outcomes
After successful completion of the course students are expected to:
1. Develop and comprehend a flowchart of basic food processing unit operations.
2. Systematically approach the design of food industry processes taking into account all aspects of industrial operation (economic, waste management, environmental issues etc.).
General Competences
- Apply knowledge in practice
- Retrieve, analyse and synthesise data and information, with the use of necessary technologies
- Work in an interdisciplinary team
- Generate new research ideas
- Design and manage projects
- Be critical and self-critical
Course Content (Syllabus)
Case study: Production of Yogurt Enriched with Vitamin D and Calcium
• Introduction to yogurt production technology:
o Development of process flow diagram
o Fermentation (& kinetics)
• Mass balances/Analysis of degrees of freedom/basic design equations
• Preliminary dimensioning of main equipment (pasteurization/fermenter)
• Steam and electrical energy production for industrial use. Use of cooling water. Cooling towers
• HACCP
• Basic economic terms/indicators
• Sensitivity analysis with economic terms
• Waste management. Environmental assessment of (bio-)chemical processes. Carbon and nitrogen cycles. Life cycle analysis. Categories of environmental impacts. Impact assessment.
Keywords
fermentation, process, material and energy balance, waste management
Educational Material Types
- Notes
- Slide presentations
- Multimedia
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 24 | 0.8 | ✓ | ||
| Reading Assigment | 128 | 4.3 | ✓ | ||
| Interactive Teaching in Information Center | 15 | 0.5 | |||
| Written assigments | 40 | 1.3 | ✓ | ||
| Exams | 3 | 0.1 | ✓ | ||
| Total | 210 | 7 |
Student Assessment
Description
1. written exams 80%
2. project 20%
Student Assessment methods
- Written Exam with Short Answer Questions (Summative)
- Written Assignment (Summative)
- Written Exam with Problem Solving (Summative)
Bibliography
Additional bibliography for study
1. Heldman D.R. and Lund D.B., Handbook of Food Engineering, 2nd Edition, CRC Press
Taylor & Francis Group, New York, 2007.
2. Klening T.R., Food Engineering Research Developments, Nova Science Publishers,
Inc. New York, 2007.
3. Berk Zeki, Food Process Engineering and Technology, Food Science and Technology
Last Update
03-06-2025
