MOOC Digit'HALLE
Ref. 32007
Introduction to industrial food processing
- Duration: 6 weeks
- Effort: 20 hours
- Pace: ~3h15/week
- Languages: English and french
What you will learn
At the end of this course, you will be able to:
understand the breakdown of a food process into unit operations on an industrial scale;
write a mass or energy balance for a unit operation under steady-state conditions;
link thermodynamic and kinetic considerations to the smooth running of a unit transformation operation;
apply these concepts to a few typical unit operations in industrial-scale food processing: drying; heat treatment; fermentation; distillation;
Identify the different microbiota in a food product and their function, identify the microbiological hazards that can contaminate a food product and their cause of occurrence during processing.
Description
Would you like to learn about the discipline, understand the importance of the transformation stages in a food process, and the issues facing the associated industrial sector?
Are you about to start working on pilot or industrial-scale equipment dedicated to food processing and need to learn the basics of the discipline, familiarize yourself with the equipment, and immerse yourself in health and safety rules?
Are you a student in agri-food and bioprocess engineering, food science or engineering, agro-resource processing, food innovation, or product design?
Digit'HALLE is for you!
Format
This course is open access. In this MOOC, we have brought together a variety of resources and activities designed to promote interactivity:
- video clips to introduce you to the fundamentals of the discipline;
- quizzes to test your knowledge, with cumulative scores leading to the award of a badge at the end of the course;
- additional documents and resources for those of you who want to go further;
- discussion forums for learners to exchange ideas with each other and with the teaching team;
- a few synchronous videoconference sessions to interact live with the trainers.
With Digit'HALLE, you will also discover food processing equipment and facilities through immersive virtual reality experiences made available to you.
Prerequisites
To take this MOOC, you must have a basic understanding of science (mathematics, chemistry, biology, and physics).
In particular, you must know how to handle units (conversions, checking dimensions) and simple algebraic equations.
You must be familiar with mass, molar, and volume quantities and have a basic understanding of thermodynamics (phase equilibrium; first law = conservation of energy) and kinetics (mass and heat transfer; chemical kinetics).
Required Equipment
Computer with Internet connection.
Assessment and certification
It will be possible to request a badge at the end of the course. To do so, you must obtain an average grade of 60% or higher.
Please note that, the MOOC does not allow you to obtain the equivalent of a degree, EU credits, or ECTS credits.
Accessibility
Transcription and subtitling of videos, in French and English.
Course plan
During this session, you will discover at your own pace the fundamentals of food processing and how it is implemented on an industrial scale.
- - Discovering the platform
- Why process food?
- Families of unit operations for industrial-scale food processing
- Immersive experience: discovering the technology hall
- - Introduction
- The basics of fermentation
- Methods of conducting alcoholic fermentation
- Immersive experience: operating a bioreactor in continuous mode
- - Introduction
- Heat treatment technologies
- Temperature in the product: what modes of heat transfer?
- Conclusion
- - Introduction
- Liquid/vapor equilibria
- Material and energy balances in a continuous distillation column
- Preliminary sizing of a distillation column using the McCabe and Thiele method
- Immersive experience: distillation of a water-ethanol mixture in a continuously operating column
- Application to the distillation of alcoholic mixtures produced by fermentation: industrial bioethanol and calvados production
- - Introduction
- Humid air diagram
- Material and energy balances in a dryer
- Practical application: spray dryer
- - What are the different microorganisms that can be present in food and what are their roles in food?
- What are the regulatory obligations that food business operators must comply with in terms of the microbiological safety of food?
- How can microbiological hazards contaminating food be identified and controlled?
- Case study: apple processing
- Case study: milk processing
- Final conclusion
Course team
Giana ALMEIDA PERRE
Categories
Associate Professor in Chemical Engineering and Physical Properties of Bioproducts, AgroParisTech, Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood - UMR 782)
Maud DARSONVAL
Categories
Associate Professor in Microbiology and Food Safety, AgroParisTech, Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood - UMR 782)
Marie DEBACQ
Categories
Professor in Chemical Engineering and Reactors at AgroParisTech, former head of the technology hall, Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood - UMR 782)
Hedi ROMDHANA
Categories
Associate Professor in Food Engineering, AgroParistech, Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood - UMR 782)
Stéphanie ROUX
Categories
Associate Professor in Food Engineering and Reaction Engineering Applied to Food and Bioproducts, AgroParistech, Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood - UMR 782)
Ana-Karen SANCHEZ-CASTANEDA
Categories
Associate Professor in Bioprocess Engineering, AgroParistech, Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood - UMR 782)
Maxime CHYRIAÏEFF
Categories
Engineer at INRAE, deputy head of the technology hall, Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood - UMR 782)
Sininth RASASEGARAM
Categories
Engineer at AgroParisTech in the technology hall, Paris-Saclay Food and Bioproduct Engineering Research Unit (SayFood - UMR 782)
Organizations
License
License for the course content
All rights reserved
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License for the content created by course participants
Attribution-NonCommercial-NoDerivatives
You are free to:
- Share — copy and redistribute the material in any medium or format
Under the following terms:
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
- NoDerivatives — If you remix, transform, or build upon the material, you may not distribute the modified material.