Food Process Engineering

(3 Credit Hours) · Undergraduate

In this module you will study the application of heat and mass transfer, and reaction kinetic principles to a range of unit operations employed in the processing and preservation of food products. Specific topics covered will include drying, pasteurisation, aseptic processing, microwave and dielectric heating, crystallisation, evaporation, emulsification, process analytical technology and process simulations for equipment design. New and emerging technologies for the non thermal processing of foods and bioproducts (such a cold plasma processing) will be reviewed. Physical, chemical and microbiological changes which occur in foods during processing will also be studied. Specific case studies will be used to illustrate the processing technology presented in this module.