Content

This course is part of the curriculum specific courses of the specialisation Food technology.

The course consists of 7 chapters:

1. Mass balances

2. Energy balances

3. Mixing and separation techniques

4. Raw materials in the food industry

5. Traditional systems of preserving

6. New systems of preserving

7. Process control applied to the production of margarine

Course material

Study material can be consulted here.

Language of instruction: more information

Course is taught in Dutch.

Format: more information

Digital learning - Supported home-study

This OPO consists of a mixed working method:

• Part assisted self-study@home
• Part college (on-campus or digitally) or an alternative method for reflection, supplementing and deepening the subject matter after self-study
• Assignment: individually, conform the modalities defined in the assignment available on the electronic platform Toledo (both for CAM and HAO students)

A semester program is available on the electronic platform Toledo before the start of the semester.

Distance education: monitored self study. Bachelor Degree students via Distance Education review the study material on an independent basis and will be in contact with their fellow students (distance learning platforms). Student coaching sessions during the semester (in the evening) will allow you to ask questions about the theory.