6 ECTS credits
155 h study time
Offer 1 with catalog number 1010289CNR for all students in the 2nd semester at a (C) Bachelor - specialised level.
Lectures:
Part I - Introduction:
The human diet and the food industry in Flanders
Fermentation and bioconversion processes
Other processes in the agrofood industry.
Part II - Industrial fermentation and bioconversion processes:
Cereal processing
Sugar production
Dairy sector
Meat sector
Fish processing sector
Bakery sector
Vegetable and fruit sector
Feed sector
Stimulants
Production of alcohol-containing beverages
Production of vinegar
Seminars:
Producton of raw hams
Production of water kefir
Production of indigenous fermented foods (except for soy sauce and sake)
Excursions:
Three full-day excursions to visit food companies in the dairy sector (cheese production), meat sector (fermented sausage and salted meat production), the bakery sector (sourdough production), the brewery sector (lager, ale, and acidic beers), and/or chocolate sector.
Half day sourdough tasting at the occasion of the visit at the company in the bakery sector.
Half day beer tasting taught by a person from the brewery sector.
Practicals and excursions are mandatory.
To know the production processes and end-products of the agrofood industry, in particular the analysis and understanding of the basic processes, the productin of sugar syrups, the production of fermented foods and beverages, and the use of enzymes in the agrofood sector.
To be able to design new industrial processes and food products, based on the gathered knowledge of the basic processes and principles.
The final grade is composed based on the following categories:
Oral Exam determines 100% of the final mark.
Within the Oral Exam category, the following assignments need to be completed:
Oral exam concerning knowledge, understanding and applications of the most important industrial processes that are applied in the agrofood industry, in particular the production of sugar syrups, the production of fermented foods and beverages and the use of enzymes.
Three questions:
1) Production process
2) Microbiology/enzyme technology
3) Terminology
Names of microorganisms, enzymes and chemical formules need to be known. If this is not the case, one can not pass.
This offer is part of the following study plans:
Bachelor of Bioengineering Sciences: Profile Cell and Gene Biotechnology (only offered in Dutch)
Bachelor of Bioengineering Sciences: Profile Chemistry and Bioprocess Technology (only offered in Dutch)
Bachelor of Bioengineering Sciences: Initial track (only offered in Dutch)