FPEN 402: Food Process Control


Objective: To introduce students to the application of key concepts of control and instrumentation within the food processing industry.

Description:  This course discusses the basic principles & relevance of process control and the requisite instrumentation to ensure adequate control in industrial process plants. Key topics that are covered include basics of monitoring and control (objectives and types of control, social & economic issues of automation, applications in food processing) and instrumentation in the food industry (instrumentation, and monitoring, measurement devices/sensors and their selection. Additionally, students are introduced to data capture (data loggers, data historians, data visualization), dynamic modelling, and automatic control (feedback and feed forward control, controller tuning).  The practical application to batch and continuous food processing is emphasised.

Reading list

  1. Huang, Y., Whitaker, A.D. and Lacey, R.E. (2001) Automation for food engineering. Boca Raton, FL: CRC Press,
  2. Luyben, W.L. (2000). Process Modeling, Simulation and Control for Chemical Engineers, (2nd ed.), New York, NY: McGraw-Hill Inc.
  3. Nagrath, I.J. and Gopal, M. (2004). Control Systems Engineering, (3rd Ed.). New Delhi, India: New Age International Limited Publishers
  4. Kuo, B.C. and Golnaraghi, F. (2003). Automatic Control Systems, (8th Ed.). New York, NY: John Wiley & Sons
  5. Phipps, C.A. (1998). Fundamentals of Electrical Control, (2nd Ed.). Lilburn, GA: Fairmont Press Inc.
  6. Coughanowr, D.L., (1991), Process System Analysis and Control, McGraw-Hill Inc., New York.
  7. Stephanopoulos, G. (2005), Chemical Process Control; An Introduction to Theory & Practice, Prentice-Hall.