Home - 23101

23101
Information
 
23101
  Print

23101 Introduktion til fødevareproduktionskæder

Engelsk titel:

Introduction to food production chains

Sprog:

Point( ECTS )

10

Kursustype:

Kandidat
Kurset udbydes under åben uddannelse
Generel retningskompetence, kandidatuddannelsen, Fødevareteknologi

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, and the interactions between these and process operations.
  • Apply process analysis to overview a production chain from raw material to consumer.
  • Define innovation and explain different innovation models.
  • Describe the elements of an innovation process in a food company.
  • Access and qualify information from various sources.
  • Plan a project and analyse a task as well as breaking the task into phases.
  • Validate solutions to practical problems using quantitative and qualitative methods.
  • Write (as group-work) a technical report suitable for decision making in a company.
  • Make a concise oral presentation of a technical matter.
  • Give constructive feedback to contribution from other course participants.

Kursusindhold:

The course aims to teach the student analysis and understand the 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. Problems will be analysed and solutions suggested by teams. Team work is central in the course, and the teams will study cases that exemplify a wide range of common issues in various steps associated to food production. Furthermore, separate elements are included such as process technology and challenges for the food industry as well as project management, innovation and presentation techniques. If possible, an excursion will be arranged to a relevant actor in the food sector. Guest lectures are an important part of the course.

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

Kursusansvarlig:

Bo Munk Jørgensen , Tlf. (+45) 4839 0208 , bojo@food.dtu.dk
Hanne Løje , Bygning 227, rum 164, Tlf. (+45) 4525 2903 , halo@food.dtu.dk
Susan Løvstad Holdt , Bygning 221, Tlf. (+45) 4525 4902 , suho@food.dtu.dk

Institut:

23 Fødevareinstituttet

Tilmelding:

I CampusNet
Sidst opdateret: 28. april, 2014