The Food Production Engineering (FPE) Group at National Food Institute, Technical University of Denmark carries out research in key technologies for industrial production of processed foods and beverages.
FPE represents unique competences within food processes and product engineering and food technology. The group has experience in collaborative research with all major segments of the food and food ingredient industry. Selected areas are: process engineering, -design and –hygiene, texture and rheology of food components. The FPE studies range from basic characterization of constituents of food products to pilot plant scale production.
See projects from FPE.
FPE teaches at following courses:
23101 Practical approaches to industrial food production
23520 Food process design
23521 Hygienic design in the food industry
23522 Rheology of food and biological materials
23564 Integrated product development in the food industry
23711 Food Technology
23715 Food production processes
23901 Basic food analysis
23902 Introduction to food
The group considers research in food technology at DTU as part of the general engineering research at the university. Therefore, the group emphasises cross-departmental collaboration, and at present the group finances and coordinates joint projects with DTU research groups in chemical engineering (process modeling, rheology), mechanical engineering (material science), informatics (image analysis), management (supply chain modeling), systems biology (living cells, rheology), and the DTU Nanoscopy centre (microscopy). There is also research collaboration with groups in food chemistry and food quality at DTU Food.
Public sector consultancy
The research group supports other divisions at the National Food Institute on a regular basis in relation to enquiries concerning industrial food processes and their impact on food safety and quality.
Denmark has a unique strong, export-oriented industrial cluster of food companies and manufacturers of process and measuring equipment for this industry. The research group already has research collaboration with several of these companies. However, there are great opportunities in more long-term research engagements with additional equipment manufacturers, selected food and ingredient manufacturers, Technological Institute and the above-mentioned DTU-partners.
In the area of food rheology and nano-engineered ingredients existing collaboration include major national companies.
FPE has put much effort in having a central position in the InSPIRe platform, which was granted in the end of 2010. InSPIRe will be the backbone of further expansion of activities of FPE in collaboration with other partners.
Please also see the information about Pilot Plant which is DTU's food technological test area. The well equipped facilities are also used in different cooperation projects with partners from the industry. Companies can also through payment and agreement with PilotPlant perform their own tests in the workshop.
Group leader and Professor, dr.techn. Jens Adler-Nissen
Food Production Engineering
The National Food Institute, Technical University of Denmark
Søltofts Plads, Building 227