FOS 3410 Principles of Food Engineering (3)

This course provides practical knowledge on modern engineering solutions for food processing and preservation, safety and convenience as well as to maximize the benefits to human nutrition by applying food process engineering principles including: hydronic systems, refrigeration systems, cold storage, optimum cold storage conditions to retain essential nutrients, psychrometrics, heat loads, heat sterilization systems, boilers and heat exchange systems, compressed air and vacuum systems, corrosion principles, material selection, food processing equipment, newtonian and non-newtonian fluids, food rheology, process mass and energy balances, food flavor extraction techniques and safety associated with food engineering systems.