Principles of Food Engineering and Processing

Catalog description

This course focuses on engineering principles relevant to food processing operations. The introductory material covers units and dimensions used in process calculations as well as physical properties of food materials that are important in mass and energy balances. Mass and energy balances are reviewed for different types of food processing operations: batch and continuous, steady/ and unsteady/state systems. The second half of the course examines transport phenomena: fluid flow, heat and mass transfer. Through lectures, tutorials and problem/solving exercises, students will learn to analyze food processing systems and use basic engineering design equations. Students will also be introduced to advanced food processing technologies. The course is designed for undergraduate students in Agricultural and Environmental Sciences in (Concentration Food Bioscience and Technology).