Syllabus

Hands-on experience in food engineering principles and techniques through a series of laboratory experiments. Experiments in various food processing methods, including drying, blanching, osmotic dehydration, sterilisation, roasting, extrusion, separation and freezing, using advanced equipment and technologies. Understanding the kinetics, efficiency, and quality assessment of food processing techniques. To optimize process parameters and evaluate the quality of processed food products.

To familiarize students with the working principles of food engineering equipment and enable them to analyze the kinetics and efficiency of various food processing techniques.

To evaluate the impact of different processing methods on the quality of food products and optimize process parameters.

1. Operate and understand the working principles of food engineering equipment, and analyze the kinetics of food processing methods to evaluate their impact on product quality.

2. Optimize process parameters for advanced food processing techniques.

Barbosa-Cánovas, G.V., L. Ma and B.J. Barletta, Food Engineering Laboratory Manual, PA: Technomic Publishing Co., Inc

J.G.Brennan, Food Processing Handbook, WILEY-VCH Verlag GmbH &

McCabe and Smith, Unit operations of chemical engineering, McGraw-Hill

Journal of Food Process Engineering