Sustainability Analysis in Food Production 1st International Advanced Course 16 - 20 May 2011 Wageningen, The Netherlands Organised by The Graduate School VLAG, in co-operation with Food Process Engineering, Wageningen University, The Netherlands and FP7 MC project LeanGreenFood
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Background
Environmentally-friendly and efficient production of high-quality products from our natural (agricultural) resources will be one of the key challenges for the coming decades.
It is surprising however that in the conversion from harvested crops to the food that the consumer eats, the majority of the materials is lost, while large amounts of energy and water are consumed. At the same, large volumes of waste water and solid wastes are generated. That would change if we could process with more efficiency and more effectiveness. But how do you weigh energy consumption against water consumption? Raw materials usage against waste water production?
There are many methods available to obtain an idea of sustainability and efficiency, but many of these require the evaluator to make many arbitrary choices. In this course we will follow a method which does not require that: exergy. This is a well-defined, thermodynamic concept that allows us to objectively judge the efficiency in a system.
The method allows to identify the efficiency of sub-processes on very small scale (heat transfer over one plate; individual reactions inside a cell), but also for a complete unit operation, a processing plant, and even total supply chains. Combined with the ability to connect different in- and outputs (energy, water, raw material, waste), it may be an important instrument to bring process efficiency a step further.
Target group
The course is aimed at post-doctorate level: PhD students, researchers, but also at engineers working in industry. It is expected that people have a finished MSc in Food Technology, Chemical or Mechanical Engineering or equivalent. We assume that the course participants will have a basis on thermodynamics.
Course aim
After the course, the participants should be able to conduct exergetic (and mass and energy) analyses themselves, using the tools that have been offered.
Course design
The course will start with mass and energy flow analysis, and after this proceed with the use of the concept of exergy. This allows the evaluation of food production systems on all possible levels - from large-scale supply chain, factory level, down to product and unit operation level, on efficient use of raw materials, energy, water and other utilities. Exergy analysis also allows the weighing of water and energy use, raw material use, relative to each other.
We will use Sankey diagrams for visualization of mass, water and energy balances over complex systems. We will then discuss the fundamentals of the concept of the quality of different streams (exergy), which can be visualized with Grassman diagrams.
The theory will be discussed in lectures, but the emphasis will be on application of the theory on practical questions and cases. For this, computers will be available, with relevant software installed. The participants will work in groups (2 - 4, depending on the number of participants) on analysis of processes, identification of spots of inefficiency, and on evaluation of improvements in processes and process chains.
In the final days of the course, we have a look at larger cases. We encourage the participants to bring cases of their own. Even though we will need to select the cases and see.
Programme topics
Course coordinators
Other faculty
Date & duration
5 days, 16 - 20 May 2011
Study load
The study load of this course is 2 ECTS credits.
Language
The course will be conducted in English.
Location & accommodation
Lectures will be given at Wageningen University. The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus. Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit: www.ns.nl.
A number of hotel rooms have been block booked at the Hof van Wageningen for course participants, but only until 1 April 2011. Accommodation costs are € 75,- (single room; bed & breakfast, excl. tax) or € 92,- (double room; bed & breakfast, excl. tax). Hotel reservation is handled by Hof van Wageningen. Participants have to book their own hotel room by sending an e-mail to: info@hofvanwageningen.nl.
Please mention booking code SAFP11.
Contact information
More information concerning the course can be obtained from Dr. A.E.M. Janssen: (Anja.Janssen@wur.nl).
For organisational matters please contact Mrs. E.J.M. Oudshoorn, phone: +31-317-485310 (Eva.Oudshoorn@wur.nl).
The number of participants to the course is limited to 50.
Please register by completing the course registration form.
Note: to be able to fill in the course registration form, you need an account. To create an account, please click the link above. Don't forget to fill in the course registration form after creating your account.
The final registration date is 16 April 2011. You will be notified before 23 April on acceptance of your registration and you will be sent instructions for payment, and further information.
The course fee (which includes materials, coffee/tea during breaks, lunches and one dinner but does not cover accommodation) depends on the participant's affiliation:
| Industry / For-Profit | € 2000 |
| University staff / Non-Profit organisations | € 750 |
| PhD students | € 450 |
| VLAG/WU PhD students | € 200 |
Cancellations may be made free of charge until 16 April 2011. After this date the charge will be 25% of the fee paid. Substitutions may be made at any time.
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