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FPEN 605: Food Engineering Process Operations and Problem Solving

Credits: 
3

The course will employ the problem solving approach to ensure students can apply the fundamentals and principles of engineering process operations in food processing. Topics to be covered will include: Engineering principles in food processing and preservation, thermal processing of foods, drying, size reduction and mixing, general unit operations in food and chemical engineering, contact equilibrium processes. Food irradiation technology, microwaves in food technology and handling. Engineering principles in traditional food processing, Design of food processing operations including solid and liquid state fermentation, microwave cooking, frying, and extrusion. New food processing technologies including ohmic, radio frequency, high pressure, and pulsed electric field processing, Simulation of food processing systems, Procedures for optimizing formulations or processes for functionality and nutrition. Equipment design and evaluation.