Master of Science in Food Technology

Master of Science inFood TechnologyFaculty of Bioscience Engineering

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IUPFOOD GENERAL OBJECTIVES

ORGANIZING UNIVERSITIES

The “Catholic University Leuven” (KU Leuven) and “Ghent University” (UGent)jointly organize the

INTERUNIVERSITY PROGRAMME

MASTER OF SCIENCE IN FOOD TECHNOLOGY(IUPFOOD)

The IUPFOOD programme is built on the profound expertise in food technology of the faculties of BioscienceEngineering at KU Leuven and UGent.

Catholic University of Leuven (KU Leuven)

Founded in 1425, KU Leuven is the oldest university in the Low Countries and the oldest extantCatholic university in the world. KU Leuven is located within the vibrant city of Leuven in the cen-tre of Belgium and close to Brussels, the centre of Europe.Today KU Leuven is Belgium's largestuniversity, consisting of 15 faculties, covering the complete range of scientific disciplines in thehumanities, natural science and technology, bioscience and medicine, supported by 10,000 staffmembers. These faculties provide high-quality interdisciplinary teaching and university educa-tion to more than 40,000 students, 15% of which are international students from more than 120countries. KU Leuven actively promotes collaboration with foreign universities and research insti-tutions, among other partnerships, within the framework of the League of European ResearchUniversities (LERU).

Ghent University (UGent)

In comparison with other European universities, UGent is relatively young. RijksuniversiteitGent was founded in 1817, a year after King William I proclaimed the establishment of threeuniversities in the Southern Netherlands. UGent became an autonomous institution in 1991.Today, after decades of uninterrupted growth, UGent is one of the leading institutions of highereducation and research in the Low Countries. With 38,000 students and over 7,100 staff mem-bers, UGent is an open, socially committed and pluralistic university that is open to all students,regardless of their ideological, political, cultural or social background.The university defines itself in a broad international perspective, all the while accentuating itsindividuality in language and culture.

The Catholic University of Leuven (KU Leuven) and Ghent University (UGent) jointly organize theInterUniversity Programme Master of Science in Food Technology (IUPFOOD). IUPFOOD offers two years ofacademic education, leading to a MSc degree 'Master of Science in Food Technology'. The general objectiveof IUPFOOD is to provide a multi-disciplinary and specialised professional training in areas of food technolo-gy, with emphasis on postharvest and food preservation engineering on the one hand and food science andtechnology on the other hand, to equip future personnel with the necessary technological and managerialknowledge, skills, and attitudes, which are required to successfully contribute to solving problems related tofood security. The IUPFOOD programme particularly focuses on developing countries where food security(delivering enough nutritious, high quality safe food) is a current and future major concern and key challenge.

Today it is recognised that post-production considerations or activities such as postharvest handling,storage, processing, preservation, marketing, distribution and utilizations need to form part of agriculturaldevelopment programmes because there are many opportunities for food to be lost between harvest and con-sumption. These postharvest food losses represent a loss of valuable nutrients and money, especially indeveloping countries. Food must not only be produced, it must be delivered to the ultimate consumer in anacceptable form if it is to fulfil its nutritional destiny. To bring foods to the consumer in an acceptable form, onthe one hand processing technologies are used to convert edible raw materials into foods with decreasedinherent stability, on the other hand preservation technologies are required to increase the stability and shelflife of foods.

Based on these considerations, two technological dimensions of prime and crucial importance in food proces-sing and preservation are the key objectives and programme options in IUPFOOD:

g The role of postharvest and food preservation unit operations in delivering safe and nutritious foodto the end consumer;

g The transformation of raw materials in products suited for human consumption

These two concerns are directly translated in the focus points of the IUPFOOD training programme.

4

STUDY PROGRAMME

The structure of the programme is presented schematically below.

year sem. BSc-background

In depth education in Food Science (26 credits)1 1&2

In depth education in Engineering and Food Engineering (34 credits)

Optional courses (12 credits)

2 3&4 Specialisation courses PFPE Specialisation courses FST(18 credits) (18 credits)

Thesis research PFPE Thesis research FST(30 credits) (30 credits)

Interuniversity MSc degree in 'Food Technology'

In the first year of the MSc programme (60 credits) in depthknowledge in food science, engineering and food engineeringis obtained, in order to achieve a common knowledge basebetween students with different background. The first year iscommon to all students. The courses of the first semester areorganised at UGent while the courses of the second semesterare taught at KU Leuven.

The second year of the MSc programme (60 credits) provides a broaderknowledge in food technology in general and an in depth understanding in either'Postharvest and Food Preservation Engineering' (PFPE) or 'Food Science andTechnology' (FST), depending on the major chosen. The second year of theprogramme therefore consists ofspecific courses on eachmajor (PFPE and FST), option-al courses and thesisresearch. The specialisation,the optional courses and thethesis topic are chosen aftercompleting the first year. For the

optional courses, the student may choose among thecourses of the other specialisation and the additionaloptional courses offered. This enables the student tocompile a tailor-made study curriculum according to his/herindividual needs and interests.

5

FIRST YEAR

SECOND YEAR

SUBJECTS CreditsECTS*

Infopage

In depth education in “Food Science”Biochemistry and physiology of perishable crops 2 4 9Food chemistry and analysis 1 7 9Food marketing and consumer behaviour 1 4 10Food microbiology and analysis 1 7 10Nutrition and dietetics 2 4 11

In depth education in “Engineering and Food Engineering”Applied statistics 1 5 11Engineering properties and principles of food machinery 2 7 12Food processing 1 7 12Thermal processing of foods 2 8 13Transport phenomena and engineering kinetics 2 7 13

SUBJECTS

Specialisation in “Postharvest and Food Preservation Engineering”Design and management of storage and distribution structures 2 5 14Low temperature processing of foods 2 5 14Mathematical planning and advanced statistics 2 4 15

Postharvest courses (one out of):• Food packaging and transportation 2 4 15• HACCP-concepts and quality assurance: workshop 2 4 16• Postharvest pest management and disease control 2 4 16

Specialisation in “Food Science and Technology”Food Colloids 1 5 17Functional foods 1 5 17Statistical topics in food technology 1 4 18

Product technology courses (one out of):• Technology of fishery products 1 4 18• Meat and meat products 1 4 19• Milk and dairy technology 1 4 19• Plant based food products and ingredients 1 4 20

Optional coursesCereal science and technology 2 4 20Food fermentations 1 4 21Food regulation: workshop 1 4 21Food safety 1 5 22Fruit and vegetable technology 2 4 22Workshop food technology 1,2 4 23Management and marketing in the agrifood sector 2 5 23Advanced marketing and agribusiness management 1 5 24

Thesis research 30 24

1 = at UGent 2 = at KU Leuvensem.h. = semester hours (i.e. 1 hour per week during 13 weeks)* European Credit Transfer and Accumulation System (ECTS)

CreditsECTS*

Infopage

6 7

COURSE SCHEDULE

DIPLOMA

CAREER PERSPECTIVES

An academic year is divided into two semesters. Each semester represents 13 weeks of class lectures,followed by a 4-week period of review and examinations. The examination period of the first semester is inJanuary, while the examination period of the second semester is in June. Students who fail the first sessioncan participate in a second session from mid-August through mid-September.Students of the first year of the MSc programme will live the first semester in Gent and the second semesterin Leuven. Students of the second year of the MSc programme will live in Gent when they take the major 'FoodScience and Technology' or in Leuven when they choose the major 'Postharvest and Food PreservationEngineering'.

ADMISSION REQUIREMENTS

g International applicants must have obtained an academic Bachelor of Science degree (in developingcountries typically a 4-year programme) in a discipline related to the content of the programme from arecognised University, College or Institute. Candidates are expected to have basic science training (demon-strable in the transcripts) in at least 3 out of 4 of the following fields: (i) mathematics, statistics andphysics, (ii) chemistry and biochemistry, (iii) biology and microbiology and (iv) engineering, with an end result of at least second class upper or equivalent. Each application will be evaluated by the EducationalCommittee for admission. Applicants are fluent in English (written and oral). Candidates from countrieswhere English is not the language of instruction need to have obtained a score of at least 550 on the paper-based TOEFL test (or a score of at least 79 on an internet-based TOEFL test) or provide proof ofan equivalent test.

g Direct access is given to students who are, based on the specific entrance requirements of those pro-grammes, directly admitted to the Master of Science in Bioscience Engineering: Food Science andTechnology (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelentechnologie) at KULeuven or to the Master of Science in Bioscience Engineering: Food Science and Nutrition (Master ofScience in de Bio-ingenieurswetenschappen: Levensmiddelenwetenschappen en Voeding) at UGent.

g Access is given to students who are, based on the specific entrance requirements of those programmes,admitted to the Master of Science in Bioscience Engineering: Food Science and Technology (Master ofScience in de Bio-ingenieurswetenschappen: Levensmiddelentechnologie) at KU Leuven or to the Masterof Science in Bioscience Engineering: Food Science and Nutrition (Master of Science in de Bio-ingenieurs-wetenschappen: Levensmiddelenwetenschappen en Voeding) at UGent after successful completion of apreparatory programme (15 to 60 credits) or transitional programme (45 to 90 credits).

Participants of the Interuniversity Programme in Food Technology (IUPFOOD) will obtain an InteruniversityDegree of 'Master of Science in Food Technology' after successful completion of the 2-year MSc programme.

It is the objective of IUPFOOD to offer a programme that takes into account the specific needs and approachesin developing countries. The IUPFOOD programme prepares students for different tasks, particularly in aprofessional teaching and research environment.IUPFOOD alumni are mainly active in the following sectors: academic institutes (as teaching and/or researchstaff), research institutes (as research staff), non governmental organizations (in different capacities),governmental institutes (e.g. in research programmes, quality surveillance programmes or national nutritionalprogrammes) and private industry (in particular quality control related jobs). A number of IUPFOOD alumnicomplete further PhD studies in an early phase of their career.

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APPLICATION PROCEDURES AND SCHOLARSHIPS DETAILED COURSE DESCRIPTIONS

BIOCHEMISTRY AND PHYSIOLOGY OFPERISHABLE CROPS

FOOD CHEMISTRY AND ANALYSIS

Application procedures

Candidates who fulfill all admission criteria have to apply at one of the organizing universities.The application procedure is organized alternatingly by KU Leuven and UGent.

Instructions and a link to the relevant application website will be available at the IUPFOOD website:http://www.iupfood.be.

Scholarships

Flemish Interuniversity Council (VLIR)Every year the Flemish Interuniversity Council (VLIR), with the support of the Directorate-General forDevelopment Cooperation (DGDC), awards on a competitive basis scholarships to students from develop-ing countries.For more information, please contact:VLIR-UOS, Bolwerksquare 1A, 1050 Brussel, Belgium.Tel + 32-2-289.05.58 - Fax + [email protected] - http://www.vliruos.be

n UGentUGent yearly offers a number of scholarships to students from developing countries. Scholarships can begiven on a competitive basis to applicants who are academically admitted to the programme:http://www.ugent.be/en/research/devcooperation/mastergrants.htmFurther information can be requested at:Mrs. Liesbeth Vandepitte: +32-9-264.95.55E-mail: [email protected]

n World BankApplicants can apply for a grant of the World Bank.Application forms can be requested at The World Bank, JJ/WBGSP Secretariat, MSN J2-204, 1818 H Street NW, Washington DC 20433, USA or can be downloaded from its homepage:http://www.worldbank.org/wbi/scholarships

n BTC-CTBApplicants can apply for a fellowship of BTC-CTB.Information can be obtained by e-mail: [email protected] or at its website:http:// www.btcctb.org

n Without a scholarshipStudents can also provide themselves for study and living expenses. Candidates who want to follow thecourse without a scholarship have to submit a written statement assuring they have sufficient funding forfinancing their stay in Belgium. Such statement is needed for admission at the university and to obtain avisa from the Belgian Embassy or Consulate.Application forms can be completed on line on the website of the International Admissions, Exchange andScholarships Unit of KU Leuven or requested at the Laboratory of Food Technology and Engineering(UGent). For more information applicants can consult the IUPFOOD website: http://www.iupfood.be

Course attendants must enrol as students at the university. For more information about the application fee, applicants can consult

the IUPFOOD website: http://www.iupfood.be

Candidates might consult the manual 'Study Abroad', published by UNESCO, giving a lot of information concerning scholarships

and exchanges.

Website: http://www.unesco.org/education/studyingabroad/networking/studyabroad.shtml

Credits: 4Course activities: Lectures

g Lecturer

Name: Prof. Maurice De ProftUniversity: KU LeuvenFaculty: Bioscience EngineeringDepartment: Biosystems - Division of Crop BiotechnicsAddress: de Croylaan 42, PO box 2427, B-3001

HeverleeTelephone: + 32-16-32.26.61

g Objectives and description

GeneralProviding detailed scientific knowledge in food science.

SpecificStorage of perishable crops will result in a decrease of qual-ity over time. This is due to changes in the physiology andbiochemistry of the plant material after harvest. Therefore, agood insight in the physiological and biochemical changesof plants during postharvest life is needed to improve stor-age technology in the future. This course will provide theessential knowledge of plant physiology and biochemistry inthis respect.

g Contents

1. Plant senescence;2. Senescence factors;3. Senescence of plant organs.

g Examination procedure

Oral examination with written preparation

Credits: 7Course activities: Lecture, practicum, guided self-study

g LecturerName: Prof. Bruno De MeulenaerUniversity: UGentFaculty: Bioscience EngineeringDepartment: Food Safety and Food QualityAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.61.66


GeneralFood chemistry deals with the study of the chemical, bio-chemical and physicochemical processes involved in agri-cultural raw materials and in foodstuffs, and during thetransformation of agricultural raw materials into derivedproducts.

SpecificIn the theoretical courses, students will study theseprocesses in addition to the chemical composition of food-stuffs and agricultural raw materials. In the practical exercis-es students get acquainted with the chemical analysis offoods and agricultural raw materials both from a theoreticaland practical point of view.

g Contents

1. Theoretical course:• Water• Proteins• Lipids• Carbohydrates• Enzymes• Vitamins• Pigments• Other constituents• Additives, residues and contaminants

2. Practical course:• Theoretical introduction to chemical food analysis

- Stoichiometry- Introduction to chromatography- Water analysis- Protein analysis and characterisation- Lipid analysis and characterisation- Carbohydrate analysis

• Practical laboratory exercisesIn the practical laboratory exercises, the students needto determine both nutritionally and quality relevantchemical parameters in foods


Theory: written + oral (closed book)Practical exercises: written (open book)

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FOOD MARKETING AND CONSUMER BEHAVIOUR

FOOD MICROBIOLOGY AND ANALYSIS

Credits: 4Course activities: Lecture, lecture with plenary exercises,

guided self-study andself reliant study activities

g Lecturer

Name: Prof. Wim VerbekeUniversity: UGentFaculty: Bioscience EngineeringDepartment: Agricultural EconomicsAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.61.81


GeneralProviding knowledge in the field of food quality and safety.Giving students a broad perspective on the problems ofdeveloping countries including food security.

SpecificTeaching to understand and apply the principles of market-ing and management in the food and agribusiness sector.The distribution of knowledge and insights in managerialpractises in SMEs (small and medium sized enterprises) inthe agricultural and food sector is envisaged. An importantissue is also the role of the food SME within the food chain,which makes up a substantial part of any economy,especially in developing countries (LDCs) and transitioneconomies. The emphasis is further on the role ofconsumers and its implication for marketing management(product management, price management, communicationmanagement and distribution or logistics management).

g Contents

1. Introduction to marketing and marketingmanagement

2. Marketing environment3 & 4. Principles of consumer behaviour towards food:

models of consumer and purchasing behaviour;recent development in consumer behaviour towardsfood; contemporary trends in consumer food choice:health and convenience; acceptance of novelprocessing techniques and novel food products

5. Principles of marketing research: analysis of themarketing environment, consumer research, marketresearch methods

6. Marketing strategy7. Product innovation and product management8. Communication management9. Price policy and price management10. Distribution and logistics management


Theory: Written examination Exercises: Written reports and permanent evaluation


and self-reliant study activities

g Lecturer

Name: Prof. Frank DevlieghereUniversity: UGentFaculty: Bioscience EngineeringDepartment: Food Safety and Food QualityAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.61.78


GeneralTo obtain a basic understanding of the microbial phenomenaoccurring in food products. Teaching students to analyse andsolve complex problems in the field of food microbiology.

SpecificTo obtain a basic knowledge on the microbial aspects offood preservation. The course focuses on food spoilage aswell as on microbial food safety aspects. The practical partconsists of an overview of microbiological analysis methodsfor food products. An insight into the composition of micro-biological media is created and emphasis is laid on theinterpretation of microbiological analysis. The students aretrained in microbiological analysis in the laboratory.

g Contents

1. Theory• Microbial contamination of raw material

- Sources of contamination- Contamination of various foods

• Growth of micro-organisms in foods- Intrinsic, extrinsic and implicit factors

• Microbial aspects of food preservation- Lowering the degree of acidity- Lowering the water activity- Changing the redox potential- Use of temperature- Use of rays, chemical preservation- Use of natural anti-microbial substances

• Spoilage of foods• Food poisoning

- Food intoxications- Food infections

• Cleaning and disinfection2. Exercises

Introductory courses are given on the following aspects:Sampling and sampling preparation, Culture media,Cultivation of micro-organisms, Dilution series,Membrane filtration, Determination of the number of micro-organisms in a food, General procedure for microbial deter-mination in food, Microbiological criteria, Predictivemicrobiology

The students are practically trained in microbiological analy-sis by performing analysis on several food products fordifferent microbial parameters. By means of the practicalwork, an insight is created in the factors influencing themicrobial ecology of food products.


Theory: written, closed book for theoretical questions andopen book for case studyExercises: permanent evaluation + written examination

NUTRITION AND DIETETICS APPLIED STATISTICS

Credits: 4Course activities: Lectures, group assignment

with presentations

g Lecturer

Name: Prof. Greet VansantUniversity: KU LeuvenFaculty: MedicineDepartment: Social and Preventive Health Care -

NutritionAddress: Kapucijnenvoer 35 blok d, PO box 7001,

B-3000 LeuvenTelephone: + 32-16-34.71.87


GeneralProviding detailed scientific knowledge in food science.Giving students a broad perspective on the problems ofdeveloping countries including food security.

SpecificProviding students with fundamental knowledge and insightin the physiology and metabolism of nutrients.

g Contents

The macro-nutrients will be discussed in detail, i.e.carbohydrates, proteins, fats and alcohol. In addition thevitamins (A, D, E, K, C, B1, B2, niacin, B6, folate, B12,biotin, pantothenic acid), minerals (calcium, phosphorusand magnesium), trace-elements (iron, zinc, iodine, copper,selenium, manganese, molybdenum, fluoride andchromium), water and electrolytes will be discussed.Furthermore, the basic biochemistry of nutrients will beaddressed, their main dietary sources will be addressedand the nutritional requirements throughout life (pregnancyand lactation, infancy and childhood, adolescents, adults,elderly) will be discussed. Estimation of nutritional status ofindividuals will be addressed (i.e. different measures ofbody composition) as well as the estimation of nutritionalrequirements (i.e. direct and indirect calorimetry, etc.).Nutritional aspects of chronic diseases with high prevalencein industrialised countries, i.e. diabetes mellitus, obesity,cardiovascular diseases and cancer, will be addressed aswell as several nutritional deficiencies such as inprotein-energy, vitamin A, vitamin D, iodine, iron and folate.


Written examination: closed book + presentation on themain nutritional problems in the students' countries

Credits: 4Course activities: Lectures, seminar in PC room classes

g Lecturer

Name: Prof. Olivier ThasUniversity: UGentFaculty: Bioscience EngineeringDepartment: Applied mathematics, biometrics and

process controlAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.59.33


In general, the course aims to reach the following end terms:Knowledge: knowledge on basis statistical data analysistechniquesSkills: the student will be able to translate a researchquestion into a statistical problem, which he/she can solveusing basic statistical methods. In particular, these methodsare related to the analysis of means (e.g. t-tests, ANOVA) andregression analysis. The student will be capable of performing the data analysis, and of interpreting the results,and he will be able to translate these conclusions back to thecontext of the original research question. Emphasis is put onthe exercises, most of which are on PC with statistical software. The examples and exercises are based on casestudies relevant to the students work environment.

In particular, examples are selected from food science, foodtechnology, aquaculture and environmental sciences. Thepracticals are organised in groups. Depending on the numberof students, the groups are made as homogeneous as possible in terms of the scientific interest of the students.Each group gets a different set of exercises so as to make theexercises as relevant as possible for each group.

g Contents

1. Descriptive statistics (means, medians, percentiles, …)2. Some common distributions: normal, binomial,

multinomial3. Basics of statistical inference: confidence intervals

and statistical hypothesis tests4. Statistical tests for association in contingency tables5. Comparison of 2 mea (t-test and Mann-Whitney test)6. Comparison of k means (F-test and Kruskal-Wallis test)7. Multiple comparison of means

(Tukey, Duncan, Bonferroni,..)8. 2-way ANOVA and interaction9. Multiple way ANOVA10. Simple and multiple regression analysis


Mid term test and final open book examination (written).Project assignment, which consists of a data set that has tobe analysed for finding answers to the substantial researchquestion that has lead to the data.

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ENGINEERING PROPERTIES AND PRINCIPLES OF FOOD MACHINERY

FOOD PROCESSING

Credits: 7Course activities: Lectures, exercises, practicals

g Lecturer

Name: Prof. Bart Nicolaï and Prof. Lieve HelsenUniversity: KU LeuvenFaculty: Bioscience Engineering / EngineeringDepartment: Biosystems - Division of Mechatronics,

Biostatistics and Sensors / MechanicalEngineering - Division of AppliedMechanics and Energy Conversion Section

Address: de Croylaan 42, PO box 2428,B-3001 Heverlee / Celestijnenlaan 300A, PO box 2421, B-3001 Heverlee

Telephone: +32-16-32.23.75 / +32-16-32.25.17


GeneralProviding detailed scientific knowledge in food engineeringwith emphasis on postharvest, food processing and foodpreservation. Teaching students to analyse and solve com-plex problems in the field of food technology.

SpecificTo study the physical properties of foods and agriculturalproducts and to explore the significance of these propertieswith respect to the following applications:

• Design of equipment, e.g., seed planting machines, linesorting machines, pumping requirements, ...

• Development of sensors, e.g., colour and weight sensorsin line sorters, ultrasonic fat detection, ...

• Process design, e.g. thermal treatments.

g Contents

1. Engineering properties of biological materials• Introduction - Importance;• Physical attributes;• Structure, composition;• Deformation of solids and viscoelasticity;• Mechanical damage to fruits, vegetables, grains and

seeds;• Viscosity and flow of liquids and semisolids;• Food rheology and texture;• Thermal properties and moisture diffusivity;• Friction of solids and flow of granular solids;• Aerodynamic and hydrodynamic properties;• Electromagnetic properties.

2. Principles of food machinery• Conservation of mass and energy;• Properties of pure substances;• Ideal gas and specific heat;• Processes using tables and gas equations of state;• The 2nd law of thermodynamics and the Carnot cycle;• Entropy;• Vapour power cycles;• Refrigeration systems;• Gas compressors;• Humid air;• Heat transfer and heat exchangers.



Credits: 7Course activities: Lecture, practicum, group work,

excursion, seminar with coachedexercises, guided self-study

g LecturerName: Prof. Koen Dewettinck / Prof. Peter RagaertUniversity: UGentFaculty: Bioscience EngineeringDepartment: Food Safety and Food QualityAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.61.65



SpecificThe course discusses in a horizontal and quantitative mannercrucial processes applied in the production of food stuffs. Therelationship between processing steps and final product quali-ty is emphasized. Relevantly, microstructure formation as influ-enced by process and component interactions is deepened.

g Contents1. Food quality2. Reception and preparation of raw materials

• Cleaning• Sorting• Grading• Peeling• Other techniques

3. Processes based on heat transfer• Introduction• Heat production• Heat transfer in food processing• Applications of steady-state heat transfer• Unsteady-state heat transfer• Influence of heat on foodstuff• Blanching• Pasteurization• Sterilization• UHT• Cooling• Freezing

4. Processes based on heat and mass transfer• Evaporation• Drying• Frying• Baking• Extrusion• Agglomeration

5. Processes based on mechanical separation• Centrifugation• Filtration• Membrane separation

6. Processes based on electromagnetic radiation• Microwave and dielectric heating• Infrared heating• Irradiation

7. Food packaging• Function of packaging: introduction• Types of Packaging• Packaging systems• Modified atmosphere packaging• Active and intelligent packaging• Safety aspects of packaging migration


Theory: written examinationPractical exercises: written examination with open syllabus

THERMAL PROCESSING OF FOODSTRANSPORT PHENOMENA AND

ENGINEERING KINETICS

Credits: 8Course activities: Lectures, exercises

g Lecturer

Name: Prof. Marc Hendrickx University: KU LeuvenFaculty: Bioscience EngineeringDepartment: Microbial and Molecular Systems

Centre for Food and Microbial TechnologyAddress: Kasteelpark Arenberg 22, PO box 2457,

B-3001 HeverleeTelephone: + 32-16-32.15.72


GeneralProviding detailed scientific knowledge in food engineering withemphasis on postharvest, food processing and food preservation.Teaching students to analyse and solve complex problems in thefield of food technology. Giving students a broad perspective onthe problems of developing countries including food security.

SpecificTo focus on thermal processing (pasteurisation, sterilisation,evaporative drying) of foods in the context of food preservation.The course treats the basic engineering principles of these preser-vation processes. On ending the course students will be capableto design, evaluate and optimize such preservation processes.

g Contents

1.The part on pasteurisation and sterilisation includes:• Introduction: the unifying theory on food preservation;• The General Method: the basic concept in process calculations;• Design, validation and optimization of thermal

processes: formula methods and theoretical methods;• Technical infrastructure for thermal processing;• Recent development in thermal processing.

2.The part on evaporative drying includes:• Water binding in biological systems (water sorption

phenomena, water activity, water sorption isotherms,isotherm equations, temperature and water binding,hysteresis and sorption);

• Phase diagrams of foods, relation between moisturecontent/water activity and food quality/stability;

• Thermodynamics of humid air(hygrometric characteristics of humid air, thermalcharacteristics of humid air, psychometric charts);

• Evaporative drying (kinetics of drying, calculation ofdrying times, characterisation of the efficiency of the drying process, drying with air recirculation, isothermaldrying, industrial drying systems).

3.The part on the stability of biological materials includes• Problem statement• State diagrams of biological materials• Revision of stability maps• Measurement of glass transition temperatures• Glass transitions in food systems• Cryostabilizers and cryoprotectants• Collaps Phenomena


Theory: Oral examination with written preparation (closed book)Numerical Exercises: The numerical exercises are exam-ined during the written part of the examination (written,closed book but with the use of a formularium).


g Lecturer

Name: Prof. Paula Moldenaers University: KU LeuvenFaculty: EngineeringDepartment: Chemical Engineering - Division of Applied

Rheology and Polymer TechnologyAddress: de Croylaan 46, PO box 2423,



GeneralProviding scientific knowledge in basic and advanced engi-neering. Teaching students to analyse and solve complexproblems in food process operations.

SpecificStrengthening the basic knowledge on heat transfer and heattransfer applied to food systems and teaching how to solve heattransfer problems and problems involving momentum, heat andmass transport in food process operations, using analytical ornumerical solutions (finite differences). Providing the fundamen-tals for understanding reaction kinetics. In the field of reactionkinetics, students should also be able to determine the parame-ters of the kinetic equation on the basis of experimental data.

g Contents

Transport phenomena1. Heat transfer

• Conduction: one dimensional stationary, two dimension-al stationary, transient;

• Convective heat transfer: introduction, forced convection,free convection;

• Introduction to heat transfer by radiation;• Heat exchangers;• Heat transfer in stirred vessels (reactors);• Boiling and condensation.

2. Momentum transport• Engineering units and pressure in static fluids;• Momentum transport and laminar flow of Newtonian fluids;• Equations of continuity, conservation of momentum, fluid

flow past submerged objects;• Turbulent flow;• Mechanical energy balance and its application to fluid flow;• Non-Newtonian fluids;• Flow and pressure measurement;• Pumps.

3. Mass transport• Introduction to mass transfer and diffusion;• Molecular diffusion in liquids;• Molecular diffusion in biological solutions and gels;• Molecular diffusion in solids;• Transient diffusion.

Engineering kinetics1. Introduction: importance of kinetics and thermodynamics2. Reaction kinetics in homogeneous media: definition of rate

of reaction, Arrhenius law, order of a reaction, determinationof the order for various types of reactions (equilibrium reac-tions, chain reactions, simultaneous reactions,...);

3. Reaction kinetics in heterogeneous media (introduction only).g Examination procedure


14 15

DESIGN AND MANAGEMENT OF STORAGEAND DISTRIBUTION STRUCTURES

LOW TEMPERATURE PROCESSING OF FOODS


g Lecturer

Name: Prof. Daniel Berckmans University: KU LeuvenFaculty: Bioscience EngineeringDepartment: Division M3-BIORES: Measure,

Model & Manage BioresponsesAddress: Kasteelpark Arenberg 30, PO box 2456,




SpecificThe course aims at a clear insight in coupled mass and ener-gy transfer in the context of conditioning storage systems.

g Contents

1. Application field: definitions, application field, basic lawsand units;

2. Properties of moist air: notions of moist air, the Molierdiagram, change of the thermodynamic status of moistair, conditioning of moist air, measurement of psychro-metric characteristics, characteristics of building materi-als in relation to water and vapour;

3. Basic laws of heat transfer: heat transfer by conduction,heat transfer by convection, heat transfer by radiation;

4. Steady state thermal analysis: total heat transfer, heattransfer from or to buildings, capacity of heating andcooling installations;

5. Steady state energy and mass balance: sensible heatbalance, humidity balance, enthalpy balance, gas bal-ance, applications of energy and mass balance;

6. Ventilation rate: defining the ventilation rate, controllingthe ventilation rate;

7. Air flow pattern control: basic principles, air inlets andoutlets, air jets, energy and mass transfer in fluids, deadzones in storage systems;

8. Steady state energy analysis: theoretical analysis, tech-niques for evaluation of installations;

9. Dynamic energy analysis: theoretical analysis, tech-niques for dynamic evaluation of installations;

10. New control systems for storage and distribution:existing control techniques, new control techniques;

11. Design of storage systems.




g Lecturer

Name: Prof. Marc Hendrickx / Prof. Bart NicolaïUniversity: KU LeuvenFaculty: Bioscience engineeringDepartment: Microbial and Molecular Systems - Centre

for Food and Microbial Technology / Biosystems - Division of Mechatronics,Biostatistics and Sensors

Address: Kasteelpark Arenberg 22, PO box 2457,B-3001 Heverlee / de Croylaan 42,PO box 2428, B-3001 Heverlee

Telephone: + 32-16-32.15.72 / +32-16-32.23.75


GeneralProviding detailed scientific knowledge in food engineeringwith emphasis on postharvest, food processing and foodpreservation. Teaching students to analyse and solve com-plex problems in the field of food technology. Giving studentsa broad perspective on the problems of developing countriesincluding food security.

SpecificThis course is focusing on low temperature (freezing andcooling) processing of foods in the context of food preserva-tion. The course treats the basic engineering principles ofthese two preservation processes. On ending the coursethe student will be capable to design, evaluate and optimisesuch preservation processes.

g Contents

1. The part on refrigerated storage of foods includes:• introduction;• the basic law governing refrigerated storage;• process calculation methods;• practical applications of refrigerated storage of respiring

foods2. The part on modified atmosphere packaging (MAP)

includes:• introduction;• respiration rate;• kinetics of quality evolution;• film permeability;• practical implementation.

3. The part on food freezing and frozen storage of foodsincludes:• introduction;• thermodynamics of food freezing and properties of

frozen foods;• freezing and thawing time calculations;• freezing systems: technical infrastructure;• blanching: a unit operation prior to freezing;• kinetics on frozen storage of foods.

4. The part on freeze drying includes:• introduction;• phase diagrams;• calculation of drying times;• technical implementation.


Oral examination with written preparation (closed book)Exercises: written examination (open book / formularium)

MATHEMATICAL PLANNING ANDADVANCED STATISTICS

FOOD PACKAGING AND TRANSPORTATION


g Lecturer

Name: Prof. Paul Darius University: KU LeuvenFaculty: Bioscience EngineeringDepartment: Biosystems - Division of Mechatronics,

Biostatistics and SensorsAddress: Kasteelpark Arenberg 30, PO box 2456,



GeneralProviding scientific knowledge in basic and advanced engi-neering. Teaching students to analyse and solve complexproblems.

SpecificProviding advanced training in experimental design anddata-analysis techniques.

g Contents

1. Basic principles of experimental design. Reasons fordesigning experiments. Examples of good and baddesigns. Replication, randomisation, blocking. Factorialdesigns: set-up, analysis, interpretation. How to deter-mine the necessary number of experimental runs.

2. Response surface methodology. Selection of the mostimportant factors: screening designs. Finding a local opti-mum: second order designs. Putting it all together:response surface methodology.

3. Comparative experiments. Analysis of variance and thegeneral linear model. Experiments with one, two andmore factors, balanced and unbalanced, with and withoutreplication; nested designs. Fixed and random factors.Finding an appropriate model for an experiment. Someadvanced designs.

All the designs and analyses are illustrated with R, a wide-ly used open source statistical package.


Oral examination with written preparationWritten reports on several tasks


g Lecturer

Name: Prof. Leo Goeyens University: KU LeuvenFaculty: Bioscience EngineeringDepartment: Microbial and Molecular Systems /

Belgisch verpakkingsinstituutAddress: Kasteelpark Arenberg 22 - box 2457,

B - 3001 Heverlee / Z.1. Researchpark 280,B - 1731 Zellik

Telephone: + 32-2-642.51.47


GeneralProviding detailed scientific knowledge in food engineeringwith emphasis on postharvest, food processing and foodpreservation. Teaching students to carry responsibility toother people and environment in general.

SpecificProviding students with fundamental knowledge in foodpackaging techniques and the interaction with the environ-mental management.

g Contents

1. General introduction;

2. Functions of food packaging materials- part 1: glass andwood;

3. Functions of food packaging materials- part 2: metal;

4. Functions of food packaging materials- part 3: paper andboard;

5. Functions of food packaging materials- part 4: plastics;

6. Legislation and norms;

7. Migration of contaminants - concepts and models;

8. Migration of contaminants - chemical analysis;

9. Migration of contaminants - case study;

10. Permeation - concepts;

11. Permeation - applications;

12. Permeation - case study;

13. Life cycle assessment - concepts and approaches;

14. Life cycle assessment - case study;

15. Visit and practical workshop at the Belgian PackagingInstitute.



16 17

HACCP-CONCEPTS AND QUALITY ASSURANCE: WORKSHOP

POSTHARVEST PEST MANAGEMENTAND DISEASE CONTROL

Credits: 4Course activities: Lectures, a group assignment

g Lecturer

Name: Prof. Chris Michiels University: KU LeuvenFaculty: Bioscience EngineeringDepartment: Microbial and Molecular Systems - Centre

for Food and Microbial Technology Address: Kasteelpark Arenberg 22, PO box 2457,



GeneralProviding detailed knowledge in the field of safe food produc-tion, particularly related to food safety management.Teachingstudents to analyse (integrated) problems in the field of foodsafety. Teaching students to communicate in an oral and writ-ten way about problems of safe food production. Teachingstudents to work independently, systematically and critically.Teaching students to take responsibilities for their study(choices and self-tuition).

SpecificThe Hazard Analysis Critical Control Point (HACCP) work-shop is a practically oriented course providing guidance onthe implementation of the HACCP principles in the food-manufacturing environment, and on the relationship ofHACCP to other systems for food quality or safety manage-ment.

g Contents

1. Introduction:• safety, the hidden quality attribute;• background and principles of HACCP.

2. Overview of biological, chemical and physical hazards infoods

3. Designing safety into foods and processes• intrinsic food parameters affecting safety;• raw materials and food safety;• food processing and safety;• the manufacturing environment;• product shelf-life and safety.

4. The universal principles of HACCP • hazard analysis and preventative measures;• critical control points (CCP);• critical limits;• CCP monitoring procedures;• corrective actions;• record-keeping procedures;• verification procedures;

5. Relation of HACCP to other quality management systems(e.g. ISO 9000)

6. Quantitative risk analysis• basic principles;• relation to HACCP;• applications.


Oral examination with written preparation: includes evalua-tion of theory and paper (case study about HACCP).


g Lecturer

Name: Dirk De Waele University: KU LeuvenFaculty: Bioscience EngineeringDepartment: Biosystems - Division of Crop BiotechnicsAddress: de Croylaan 42, PO box 2427,



GeneralProviding detailed scientific knowledge in food engineeringwith emphasis on postharvest, food processing and foodpreservation.

SpecificThis course aims to familiarize the students with fundamentalaspects on the biology of important groups of pests and diseaseson harvested crops or constructions. Crop losses are discussedin terms of economical importance either for local consumption orfor export purposes in relation to international plant quarantineregulations. The course includes aspects of applied entomology(insects, mites), animal pests (rodents) and pathogens (fungi andbacteria). Some groups of organisms are discussed exhaustivelyto demonstrate cultural, biotechnological and phytopharmaceuti-cal techniques to achieve the necessary control.Special attentionis given to preventive rather than to curative control methods.Therefore, basics of modern diagnosis methods, threshold limits,ecological conditions and population dynamics are included aswell as notions on reasonable pesticide use, safe for the applica-tor, consumer and to the environment.

g Contents

1. Introduction• Post-harvest losses;• From pest and disease control to pest and disease

management.2. Animal pests, small mammals, rodents

• Ecology, habitat;• Control methods: physical/chemical.

3. Fungi and bacteria• Classification: description of important groups of

postharvest fungi and bacteria;• Diagnostical methods;• Ecological growth conditions: O2/CO2/scrubbed air

systems, temperature, humidity requirements;• Control methods: preventive and curative; cultural,

biotechnological and chemical;• Possibilities of modified atmosphere in controlling fungi

and bacteria;• Case study: CO app.

4. Applied entomology• Mites and insects in stored products;• Biology: mites, insects: special attention to orders of;• Coleoptera/ Lepidoptera/ Diptera;• Control methods.

5. Conclusion: Postharvest integrated pest and diseasemanagement



FOOD COLLOIDS FUNCTIONAL FOODS

Credits: 5Course activities: Lectures, group work, seminar with

coached exercises andPC room classes, guided self-study

g Lecturer

Name: Prof. Paul Van Der MeerenUniversity: UGentFaculty: Bioscience EngineeringDepartment: Applied Analytical and Physical ChemistryAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.60.03


GeneralProviding detailed scientific knowledge in food science.

SpecificThe course is mainly focused on the technology ofprocessed foods with a colloidal nature, such as emulsionsand foams. Hereby much attention is spent on the discus-sion of the physicochemical background governing both thepreparation and the stability of this type of products. Thetheoretical concepts are illustrated by simulation models.Besides, the experimental determination as well as thetechnological relevance of some major quantities, such assurface tension and zeta-potential, are demonstrated duringpractical exercises.

g Contents

1. Introductory concepts

2. Surface and interface chemistry

3. Emulsions

4. Stability of dispersions

5. Electrokinetics and zeta potential

6. Viscosity and rheology


Theory + computer exercises: oral examination with writtenpreparationLab experiments: permanent evaluation

Credits: 5Course activities: Lecture, group work, seminar with

coached exercises, guided self-study

g Lecturer

Name: Prof. John Van CampUniversity: UGentFaculty: Bioscience EngineeringDepartment: Food Safety and Food QualityAddress: Coupure Links 653, B-9000 GentTelephone: +32-9-264.62.08


GeneralProviding detailed scientific knowledge in food science andnutrition. Teaching students to analyse and solve complexproblems in the field of food technology. Giving students abroad perspective on the problems of developing countriesincluding food security.

SpecificTo study the relationship between nutrition and health inhumans. The principles to evaluate nutrient requirements,food intake and nutritional status of humans (for individualsas well as for populations) are given. Techniques to formu-late diets (with computer exercises) are explained andapplied to protein and fat mixtures. In a more theoreticalpart ("food science"), an overview is given of the nutritionalcomposition of vegetable products, dairy products, oils andfats, meat and meat products, and stimulants. The influenceon human health of bio-active compounds present in theseproducts is discussed. The development of functional foodsand their mechanism of action in humans is explained.A group discussion on a nutritional subject is included.

g Contents

1. The nutritional status in Belgium and Europe: generaloverview, methods for determination of body composition

2. The nutritional requirements (for energy, protein, vita-mins and anorganic nutrients)

3. The world hunger: current situation, causes, interven-tions

4. Study of techniques to measure food consumption

5. Functional foods: definition, legislation, claims

6. Vegetable products, dairy products, oils and fats, meat-and meat products,

7. Stimulants: nutritional composition and effects onhuman health

8. Alternative nutrition, nutrition for atletes


Theory: Written examinationExercises: Written examination (open book)

18 19

STATISTICAL TOPICS IN FOOD TECHNOLOGY

TECHNOLOGY OF FISHERY PRODUCTS


group work, seminar, guided self-study

g Lecturer

Name: Prof. Olivier Thask / Prof. Tim De MeyerUniversity: UGentFaculty: Bioscience EngineeringDepartment: Applied mathematics, biometrics and

process controlAddress: Coupure Links 653, B-9000 GentTelephone: +32-9-264.59.33


GeneralProviding scientific knowledge in basic and advanced engi-neering. Teaching students to analyse and solve complexproblems.

SpecificProviding advanced training in experimental design anddata-analysis techniques.

g Contents

Just-in-time topics. These topics depend on the papers tobe read, but typically they will include:

1. Logistic regression

2. Nonlinear regression

3. Nonparametrical methods

4. Mixed models

5. Methods for clustered and longitudinal data analysis

6. Response surface designs

7. Optimal experimental design

8. Model selection


Homework, discussion, presentation

Credits: 4Course activities: Lecture, practicum, guided self-study,

excursion, seminar with coachedexercises, self-reliant study actvities

g Lecturer

Name: Prof. Frank DevlieghereUniversity: UGentFaculty: Bioscience EngineeringDepartment: Food Safety and Food QualityAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.61.78


GeneralProviding detailed scientific knowledge in different fields ofproduct technology. Teaching students to analyse and solvecomplex problems in the field of food technology. Giving stu-dents a broad perspective on the problems of developingcountries including food security.

SpecificCreate an insight in the relation between post-mortemchanges in fish and the consequences on its quality and fur-ther processing. Furthermore, different basic technologies,applied in the fish processing industry, are discussed. Thepractical work consists out of a training in HACCP (HazardAnalysis Critical Control Points) combined with seminars onquality assessment of fish and fishery products.

g Contents

Theory:1. Chemical composition

2. Post-mortem changes in fish• Rigor mortis;• Autolytic changes;• Bacteriological changes;• Rancidity;• Physical changes.

3. Technological processes• Chilling;• Freezing;• Modified atmosphere packaging (MAP);• Canning;• Curing;• Marinades.

Exercises:1. Quality determination of fish.2. Training in HACCP for the fish industry.3. Visit to fish processing factory.


Theory: written examinationExercises: permanent evaluation + written examination

MEAT AND MEAT PRODUCTS MILK AND DAIRY TECHNOLOGY

Credits: 4Course activities: Lecture, project, practicum,

guided self-study, excursion,seminar with coached exercises

g Lecturer

Name: Prof. Frank Devlieghere / Prof. Lieven De Zutter, Prof. Stefaan Desmet

University: UGentFaculty: Bioscience EngineeringDepartment: Food Safety and Food QualityAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.61.78/ + 32-9-264.74.55 /

+ 32-9-264.90.03



SpecificThe object of this product-oriented course is to createinsight in the relation between post-mortal muscle biochem-istry and the quality and processing of meat. Furthermorethe technologies involved in meat processing are dis-cussed. Attention is also given towards the control meas-ures and sanitary control of meat and meat products.

g Contents

Theory:

1. Meat science • Introduction, definitions and composition;• Meat consumption and health;• The structure and (bio)chemistry of meat;• Muscle contraction and post-mortem changes;• Sensorial and technological quality;• Slaughtering and cutting technology.

2. Meat technology: technological processes in the meatindustry• Freezing of meat;• Cooking of meat;• Drying of meat;• Brining of meat;• Formed and restructured meat products.

Practical work

1. Control measures and sanitary control• Principles of ante- and post-mortal control• Zoonotical agents

2. Measuring the quality of fresh meat3. Quality assurance and HACCP in the meat industry


Theory: Written examinationExercises: permanent evaluation + periodic writtenexamination


demonstration

g Lecturer

Name: Prof. Koen DewettinckUniversity: UGent Faculty: Bioscience Engineering Department: Food Safety and QualityAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.61.65



SpecificThis product oriented course deals with the technology ofdairy products. Knowledge of general food technology andengineering is applied onto dairy products. Attention isgiven to the study of the raw material, modification and pro-cessing steps and quality aspects of end products.

g Contents

1. Introduction;

2. Milk: chemical and physical aspects;

3. Milk: microbiological and hygienic aspects;

4. Processing: reception, centrifugation, standardization,homogenization, membrane filtration, heat treatments,consumption milk;

5. Processing: cream, butter, yoghurt, cheese, whey,condensed milk, milk powder, ice cream and dairydesserts.



20 21

PLANT BASED FOOD PRODUCTS ANDINGREDIENTS

CEREAL SCIENCE AND TECHNOLOGY


demonstration, seminar with coachedexercises, excursion

g Lecturer

Name: Prof. Koen Dewettinck University: UGentFaculty: Bioscience EngineeringDepartment: Food Safety and QualityAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.61.65


GeneralProviding detailed scientific knowledge in different fields ofproduct technology. Teaching students to analyse and solvecomplex problems in the field of food technology. Givingstudents a broad perspective on the problems of developingcountries including food security.

SpecificThis product oriented course deals with the technology ofvegetable products. Knowledge of general food technologyand engineering is applied onto vegetable products. Attentionis given to the study of the raw material, modification andprocessing steps and quality aspects of end products.

g Contents

1. Introduction

2. Oils and fats

3. From corn to starch

4. Gums and hydrocolloids

5. Sweeteners

6. Workshop Chocolate

7. Workshop Soybean processing

8. Workshop Pasta technology


Written examination


g LecturerName: Prof. Christophe CourtinUniversity: KU LeuvenFaculty: Bioscience EngineeringDepartment: Microbial and Molecular Systems - Centre

for Food and Microbial TechnologyAddress: Kasteelpark Arenberg 20, PO box 2463,



GeneralProviding detailed scientific knowledge in different fields ofproduct technology. Giving students a broad perspective onthe problems of developing countries including food security.

SpecificThe aim of the course is to provide students with an insightin the chemistry and technology of important cereals suchas wheat, rice and maize. The emphasis is thereby on thechemistry and the physico-chemical behaviour of their poly-saccharide and protein constituents.

g Contents

After an introduction covering the structure and propertiesof the 5 major cereals, the first part of the course deals pri-marily with wheat as model cereal. The technological trans-formation of wheat to wheat flour through milling is exam-ined, followed by a discussion on major (starch, protein) andminor (non-starch polysaccharides) wheat flour con-stituents. This knowledge is then used in the study of doughformation, dough fermentation and bread baking and theprinciples of the chemical and physico-chemical (rheologi-cal) characterization of flour and dough. Attention is paid tothe use of enzymes in the bread making process. Apartfrom the operation for the production of a number of eco-nomically important food products such as pasta andsnacks. The pasta production process itself is then dealtwith in more detail. In the second, smaller part of thiscourse, non-wheat related technologies such as rice par-boiling and maize processing are discussed.



FOOD FERMENTATIONS FOOD REGULATION: WORKSHOP

Credits: 4Course activities: Lecture, excursion

g Lecturer

Name: Prof. Katleen RaesUniversity: Hogeschool West-VlaanderenDepartment PIHResearch Group: EnBiChemAddress: Graaf Karel de Goedelaan 5,

B-8500 KortrijkTelephone: + 32-56-24.12.11


GeneralProviding detailed scientific knowledge in different fields ofproduct technology.

SpecificProviding basic knowledge of fermentation processing in rela-tion to food products. Modelling as well as applications areconsidered.

g Contents

1. Introduction

2. Lactic acid bacteria;

3. Acid fermented vegetable products;

4. Fermented milks;

5. Fermented oriental foods;

6. Drinks: beer and wine.



Credits: 4Course activities: Lecture, groupwork

g Lecturer

Name: Prof. Johan HallaertUniversity: UGentFaculty: Bioscience EngineeringDepartment: Food Safety and Food QualityAddress: FEVIA, Federatie Voedingsindustrie,

Kunstlaan 43, B-1040 BrusselTelephone: + 32-2-550.17.60


GeneralProviding knowledge in the field of food quality and safetythroughout the food chain.Teaching students to communicatein an oral and written way their know-how and ideas to differ-ent forums.Teaching students to work independently, system-atically and critically. Teaching students to work in a multidis-ciplinary group. Teaching students to take responsibilities fortheir study (making choices and self-tuition). Teaching stu-dents to carry responsibility to other people and environmentin general.

SpecificThis course has to provide insight in European and BelgianFood Regulation. The use and application of the diverseregulation systems will be emphasized. The internationalcontext will be underlined. Case studies will illustrate theapplication of the different rules. Training literature review,critical evaluation and interpretation.

g Contents

1. Introduction

2. European food law

• Introduction to European food law

• Additives / Flavours

• Contaminants

• Hygiene

• Novel Foods / GMO's

• Labelling / Nutritional labelling

• Other

3. The national (Belgian) context (General framework,structures, non-harmonized legislation)

4. The international context (Codex Alimentarius, WTO)

5. Future perspectives


Reporting and presentation of case study; oral examination

22 23

FOOD SAFETY FRUIT AND VEGETABLE TECHNOLOGY


g Lecturer

Name: Prof. Bruno De MeulenaerProf Liesbeth Jacxsens / Prof. Mieke Uyttendaele

University: UGentFaculty: Bioscience EngineeringDepartment: Food Safety and Food QualityAddress: Coupure Links 653, B-9000 GentTelephone: + 32-9-264.61.66


This course aims to give the student an introduction to themost important aspects of safety aspects of food.The theoret-ical part consists of an overview of the most important micro-bial, chemical and physical food safety hazards, an introduc-tion on quality assurance systems assuring the food safety inthe agri-food chain and the principles of risk analysis. Thepractical work deals with the practical aspects of risk assess-ment and HACCP (Hazard Analysis Critical Control Point).

g Contents

1. Microbiological and hygienic aspects of food safety• Introduction• Bacteria that can cause foodborne illness

- Bacteria causing food infectionsSalmonellaCampylobacterEscherichia coli O157:H7Listeria monocytogenesOthers

- Food intoxicating bacteriaStaphylococcus aureusBacillus cereusClostridium perfringensClostridium botulinum

• Viruses that can cause foodborne illness2. Chemical aspects of food safety

• Basic principles about human toxicology• Food sensitivities• Food intoxications

- Food additives- Residues

Veterinary drugsCrop protection agentsDesinfectantsMigration from food contact materials

- ContaminantsEnvironmental contaminantsProcess contaminantsMycotoxinsMarine and related toxins

- Endogenous components3. Physical aspects of food safety4. Quality assurance systems assuring food safety

• Principles of Codex Alimentarius• Quality assurance systems in the primary sector• Quality assurance systems in the food industry

5. Risk analysis in relation to food• Definitions• Risk assessment

- Chemical risk assessment in foods- Microbial risk assessment in foods

• Risk management and communicationg Examination procedure

Written examination

Credits: 4Course activities: Lectures, excursions

g Lecturer

Name: Prof. Marc Hendrickx / Prof. Bart NicolaïUniversity: KU LeuvenFaculty: Bioscience engineeringDepartment: Microbial and Molecular Systems - Centre

for Food and Microbial Technology /Biosystems - Division of Mechatronics,Biostatistics and Sensors

Address: Kasteelpark Arenberg 22, PO box 2457,B-3001 Heverlee / de Croylaan 42,PO box 2428, B-3001 Heverlee

Telephone: + 32-16-32.15.72 / + 32-16-32.23.75


GeneralProviding detailed scientific knowledge in different fields ofproduct technology. Giving students a broad perspective on theproblems of developing countries including the food security.

SpecificThis course forms part of the technology oriented coursesthat make students acquinted with the various sectors infood industry. The aim of this product technology course isto provide insight into specific product and process relatedfactors in processing of fruits and vegetables.

g Contents

The first part consists of the characterization of fruit andvegetables including postharvest behavior as fresh materi-als for direct consumption or as a raw material for the pro-cessing industry. The relevant physiological, physical,chemical and nutritional properties are discussed.The following chapters are included:

1. The importance of fruit and vegetables2. The structure of fruit and vegetables3. The chemical composition of fruit and vegetables4. Postharvest physiology5. Quality of fruit and vegetables6. Postharvest technology

In a second part, the chemical and biochemical changeswhich can occur during processing and that can influencethe functional properties of possible end properties areexamined. The following chapters are included:

1. Processing and fruit and vegetable related enzymes2. Processing effects on color changes (chlorophyll, betalains)3. Processing and changes in texture of fruit and vegetable

based products4. Processing and health related compounds in fruit and

vegetable based products5. Processing: typical unit operations in fruit and vegetable

processing

The third part deals with the industrial processing of fruitand vegetables. The emphasis is on complete chainapproaches (from raw material to consumer) and on howquality, safety, authenticity etc. of raw materials, processesand products are established and can be monitored.The fol-lowing chapter is included:Products: fruit processing, jams and jellies; beverages (softdrinks and juices); tomato processing; tea and coffee



WORKSHOP FOOD TECHNOLOGYMANAGEMENT AND MARKETING

IN THE AGRIFOOD SECTOR

Credits: 4Course activities: Lectures in PCM, followed by guided

group assignment (case study) and presentation and discussionon the case studies

g Lecturer

Name: Prof. Koen Dewettinck / Prof. Marc Hendrickx

University: UGent / KU Leuven Faculty: Bioscience EngineeringDepartment: Food Safety and Food Quality / Microbial

and Molecular Systems - Centre for Food and Microbial Technology

Address: Coupure Links 653, B-9000 Gent / Kasteelpark Arenberg 22, PO box 2457, B-3001 Heverlee

Telephone: + 32-9-264.61.65/ + 32-16-32.15.72


GeneralThis course aims to provide knowledge in writing projectproposals according to the PCM method. Teaching studentsto communicate in a written and oral way their know-howand ideas to different forums. Teaching students to takeresponsibilities for their study (making choices and self-tuition). Giving students a broad perspective on the prob-lems of developing countries including food security.

SpecificThis workshop aims to guide the students to define a spe-cific case study in the field of food technology, which is rel-evant to their country of origin. Students must be able towork out and to defend a project proposal concerning thiscase study, and this according to the principles of ProjectCycle Management (PCM).

g Contents

Part I: assimilation of principles of Project CycleManagement (PCM)

1. Introduction

2. Project planning: analysis stage

3. Project planning: planning stage

4. Monitoring

5. Evaluation

Part II: case study (application of PCM)Students (in groups of 3-6 persons) identify a case study,in the field of food technology and relevant to their countryof origin, and apply the principles of PCM.

Part III: case study (presentation and discussion)Students present their case study to all course attendeesand lecturers.


Written report with oral defence


g Lecturer

Name: Prof. E. MathijsUniversity: KU LeuvenFaculty: Bioscience engineeringDepartment: Division of Agricultural and Food

EconomicsAddress: Celestijnenlaan 200E, PO box 2411,



GeneralThe aim of this course is to give an introduction in the funda-mental concepts and techniques of management and mar-keting applied to the agrifood sector.

SpecificThe following concepts are covered and applied to the agri-food sector:

• The global agri-food system• The agribusiness manager• Marketing• Consumer demand• Strategy• Forecasting and budgeting• Economic principles, production & inventory management• Basic accounting• Financial analysis• Capital budgeting• Organization• Directing, leadership and human resource management

Concepts of forecasting and budgeting, economic princi-ples, production & inventory management, financial analy-sis and capital budgeting are applied in exercises.



252424 25

ADVANCED MARKETING ANDAGRIBUSINESS MANAGEMENT

THESIS RESEARCH


group work, seminar witrh coachedexercises, guided self-study andself-reliant study activities

g Lecturer

Name: Prof. W. Verbeke / Prof. Xavier GellynckUniversity: UGentFaculty: Bioscience EngineeringDepartment: Agricultural EconomicsAddress: Coupure links 653, B-9000 GentTelephone: +32 9 264 61 81


GeneralLearning to understand and apply the basic principles of eco-nomics, marketing and management in the food and agribusi-ness sector. The distribution of knowledge and insights ineconomic principles, marketing and managerial practices inSMEs (small and medium sized enterprises) in the agricultur-al and food sector is envisaged. An important issue is also therole of the food SME within the food chain, which makes up asubstantial part of any economy, especially in developingcountries (LDCs) and transition economies. Advanced mar-keting issues pertain to marketing research, marketing plan-ning and marketing strategy. Agribusiness managementissues deal with analysis of the business environment, strate-gic management and chain management. All issues areapplied to cases in the food and agricultural sector, whichhold for either developing or developed economies. Exercisescomprise case studies, which focus on specific products ormanagerial issues relevant to LDCs, transition or WesternEuropean economies.

SpecificTo gain insights in economics, management and marketingterminology and principles in food chains; to learn advancedmarketing issues like market and marketing research, plan-ning and strategy; to understand the role of food marketsand market organization; to learn to apply management andmarketing principles in practice; to learn principles of envi-ronment analysis, strategy development and chainManagement.

g Contents

1. Consumer behaviour2. Marketing research methods3. Communication4. Product development5. Analysis of the business environment6. Chain management7. Business-to-business8. Price-risk management


Written examination; case study presentation

Credits: 30Course activities: Research


GeneralTeaching students to analyse and solve (integrated) problemsin the field of food technology.

Teaching students to be undertaking, creative and construc-tive in using the know-how.

Teaching students to communicate in an oral and written way(thesis defence and thesis writing) their know-how and ideasto different forums.

Teaching students to work independently, systematically andcritically.

Teaching students to work in a multidisciplinary group.

Teaching students to take responsibilities for their study(making choices and self-tuition).

Teaching students to carry responsibility to other people andenvironment in general.

Giving students a realistic attitude towards science and tech-nology.

Specific

Training review, critical evaluation and interpretation of scien-tific literature.

Training the development of an experimental set up.

Training team-working, organisation and planning.

Teaching methodological criteria for sound and reliable scien-tific research.

Training critical interpretation of scientific data.

Training scientific reporting.

Training oral presentation and defence of scientific work.

g Contents

The thesis should on the one hand consist of a literaturestudy and on the other hand of an experimental part (theoret-ical and practical), gained during the thesis research.


Research report and public thesis defence

NOTES

2726

NOTES NOTES

28

Contact Information

KATHOLIEKE UNIVERSITEIT LEUVENFaculty of Bioscience EngineeringCenter for Food and Microbial TechnologyKasteelpark Arenberg 22, PO box 2457B-3001 Heverlee (Belgium)Phone: +32-16-32.14.09, Fax: [email protected] responsible : Prof. M. Hendrickx

UNIVERSITEIT GENTFaculty of Bioscience EngineeringDepartment of Food Safety and Food QualityCoupure Links 653B-9000 Gent (Belgium)Phone: +32-9-264.62.10, Fax: [email protected] responsible : Prof. K. Dewettinck

Website: http://www.iupfood.be

With financial support of VLIR-UOS

VLIR - UOSBolwerksquare 1AB-1050 Brussel (Belgium)Phone: +32-2-289.05.50, Fax: [email protected]: http://www.vliruos.be

Documents

Master of Science in Food Technology