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FPEN 304: Engineering & Design of Food Process II

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Credits: 
3

 

Objectives: To identify and analyse processes involved in food processing in order to understand the need for specific unit operations. To study and understand the concept of food preservation principles and unit operations. To apply sound mathematical and engineering principles in solving food preservation problems.

Description: The course introduces students to established approaches to solve food preservation problems. The students are taught how to analyze and solve food preservation problems using sound mathematical and engineering considerations. Discussions include analysing and selecting the appropriate preservation technology for different classes of food with specific focus on the principles and application of refrigeration and freezing in food systems. Students are provided with an overview of thermal processing of foods including aseptic processing and thermal process calculations. Discussions also cover fermentations and fermenters, as well as design and analysis of enzymatic and microbial biological reaction systems.