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FPEN 405: Engineering and Design of Food Process III (Plant Products)

Credits: 
3

Objectives: To introduce students to plant-based food commodities and their conversion to value-added products.

Description: The course covers cereals processing in which discussions include basic cereal chemistry, wheat milling processes, dough testing, etc. Roots and tubers processing and preservation methods are also discussed.  Students are also made to appreciate the processing of legumes and oilseeds, especially oil extraction and refining. Students are also familiarized with fruits and vegetables processing and preservation as well as spices and herbs: essential oils and essences, chemistry and processing. The course emphasizes the design of processes for industrial production.

Reading list

  1. Oliveira, F. A. R. & Oliviera, J. C. (2019). Processing Foods: Quality Optimization and Process Assessment, CRC Press, Taylor & Francis Group.
  2. Parthasarathy, V. A., Chempakam, B. & Zachariah, T. J. (2008). Chemistry of Spices, CAB International.
  3. Owens, G. (2001). Cereals processing technology, CRC Press, Boca Raton, FL.
  4. Tainter, D.R., & Grenis, A.T., (2001). Spices and Seasonings: A Food Technology Handbook, 2nd Ed. Wiley.
  5. Maroulis, Z. B. & Saravacos, G. D. (2003). Food Process Design, Marcell-Dekker, Inc.
  6. Hui, Y. H. & Sherkat, F. (2005). Handbook of Food Science, Technology and Engineering, CRC Press, Taylor & Francis Group.