FPEN 607: Advances in Food Process Engineering


The course is aimed at training the student to do critical review, critique, organize and present information in a systematic manner. Some topics will provide opportunity for students to present different positions on the same topic. Key players in the industry will be invited to participate in the presentations. Topics to be considered will include the following: Texture-structure relations and product innovation; Indigenous and Modern Food Packaging Systems; Engineering, Processing and Health; Product Optimization;Nanoscale Research; Innovations in food processing; Ultrasonic Analysis of Lipids; Product Traceability and competitiveness; Organic Foods; advances in Food Testing and Quality Control; Phase transitions in Food Systems.