FOOD ENGINEERING (2/2 SCU)

Learning Outcomes:

On successful completion of this course, students will be able to: formulate mass and energy balances for a given food manufacturing process; analyze the characteristics of fluids and wastewater in food manufacturing process; design thermal processing to produce foods that are safe.

Topics:

1. Introduction to food engineering and mass balance;
2. Thermodynamics and energy balance;
3. Rheology;
4. Fluid flow and transportation;
5. Heat transfer;
6. Thermal adequacy;
7. Low temperature processing;
8. Psychrometric chart;
9. Drying;
10. Evaporation;
11. Waste management; Fluid flow and transportation;
12. Heat transfer;
13. Thermal adequacy;
14. Low temperature processing;
15. Psychrometric chart;
16. Evaporation;
17. Introduction to food engineering and mass balance;
18. Thermodynamics and energy balance;
19. Rheology;
20. Fluid flow and transportation;
21. Heat transfer;
22. Thermal adequacy;
23. Low temperature processing;
24. Psychrometric chart;
25. Drying;
26. Evaporation;
27. Waste management.