Food Process Engineering University of Tsukuba
The lectures will provide description and explanation about the basic principles and methodologies employed in food process engineering, including the applications of various unit operations based on food physics and food physical properties. The main processes and operations that will be discussed are on heating, freezing, separation, emulsification, flow, heat/mass transfer, and other reactions.
The students will gain knowledge on Food Engineering Science by learning the Principles of Food Engineering and examining Food Processing Applications.
Expertise, English language proficiency
The students will be graded based on the reports submitted at the end of the course.
Introduction ？ Sustainability in Food: Gives the societal background on why this course is important, and discusses the elements that determine the scope of this course. The chapter also gives some practical examples.Mass and Heat Flow Analysis; The first step in any thorough analysis is tracing what goes where, and what is lost where. The tracking of mass and heat flows is essential for this.Exergy Analysis ？ An Introduction; Exergy, a fundamental concept in thermodynamic theory, lets us connect mass and energy flows, such that we can compare and balance them. Here we introduce the concept in a practical manner, and discuss how it can be usedExergy Analysis and Psychrometry; Most losses in the food and bio-industry are related with water: dilution, concentration, and drying take up large quantities of energy, and have big consequences on the quality of the product. Exergy analysis in processeSustainability in Food; Tools to analyse and improve the sustainability of our production processes, and their application to a range of systems will be viewed. The rules with the concept of Eco-Exergy will be complemented.
Online Course Requirement
Boom Remko,Neves Marcos Antonio
Site for Inquiry
Link to the syllabus provided by the university