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23101 Introduktion til fødevareproduktionskæder

Engelsk titel:

Introduction to food production chains

Sprog:


Point( ECTS )


10

Kursustype:

Kandidat
Kurset udbydes under åben uddannelse

Skemaplacering:

E1 (man/tors)

 

Undervisningens placering:

Campus Lyngby

Undervisningsform:

Lectures, seminars, group work and home assignments

Kursets varighed:

13-uger

Eksamensplacering:

E1A, E1B

Evalueringsform:

Hjælpemidler:

Bedømmelsesform:

Pointspærring:

Anbefalede forudsætninger:

,

Overordnede kursusmål:

To enable the students to analyse and understand food production chains and the interdependence of the parts of these. The focus is on understanding of the interactions between quality, chemical issues related to raw material and safety as well as process design, production planning and innovation aspects on a basic level.

Læringsmål:

En studerende, der fuldt ud har opfyldt kursets mål, vil kunne:
  • Analyse a food production chain and identify safety, quality and planning issues.
  • Apply process analysis to overview a production chain from raw material to consumer.
  • Identify interactions between product quality, food safety and process operations.
  • Access and qualify information from various sources.
  • Validate solutions to practical problems using quantitative and qualitative methods.
  • Plan a project and analyse a task as well as breaking the task into phases.
  • Write (as group-work) a technical report suitable for decision making in a company.
  • Make a concise oral presentation of a technical matter.
  • Define innovation and explain different innovation models.
  • Describe the elements of an innovation process in a food company.

Kursusindhold:

The course pertains to analysis and understanding of basic interactions along food production chains. The interactions concern quality, safety and production planning all of which must be considered as integral in order to make proper production planning and design. Problem analysis and solution in teams is central in the course which will be build around study cases that exemplify a wide range of common issues in various steps associated to food production. Separate elements on process technology, food quality, food safety, challenges for the food industry and production planning as well as project management, innovation and presentation techniques are included. If possible, an excursion to a relevant actor in the chain will be arranged. Guest lectures are included.

Bemærkninger:

Kurset er obligatorisk på kandidatuddannelsen i Fødevareteknologi

Mulighed for GRØN DYST deltagelse:

Kontakt underviseren for information om hvorvidt dette kursus giver den studerende mulighed for at lave eller forberede et projekt som kan deltage i DTUs studenterkonference om bæredygtighed, klimateknologi og miljø (GRØN DYST). Se mere på http://www.groendyst.dtu.dk/Konference/Praktisk/Opstart

Kursusansvarlig:

Bo Munk Jørgensen , bojo@food.dtu.dk
Hanne Løje, Bygning 227, rum 164, Tlf. (+45) 4525 2903 , halo@food.dtu.dk

Institut:

23 Fødevareinstituttet

Deltagende institut:

33 Institut for Mikro- og Nanoteknologi

Tilmelding:

I CampusNet
Sidst opdateret: 26. august, 2013