Course Overview

This course introduces basic principles of fluid flow, heat transfer, and mass transfer phenomena, along with the application of these principles to the unit operations most commonly used in food processing, such as thermal processing, cooling, freezing, centrifugation, filtration, drying, size reduction and emulsification.

Learning Achievement

Students will be engaged in achieving Food Engineering Science by learning Food Engineering Principles and examining Food Process Applications.

Competence

Subject-specific competences 1: Systematic expertise
This coursework links up with the academic goal "Food Engineering Science": Logical and Integrated Viewing and Analysis.

Course prerequisites

Grading Philosophy

Class attitude: 50%, Final Report: 50%.

Course schedule

Introduction to Food Process Engineering
Main concepts of food processing
Sedimentation and centrifugal separation
Filtration
Emulsification
Thermal Processing (I)
Thermal Processing (II)
Cooling and freezing
Drying
Milling
Final Exam / Report
Eventual changes in the course contents, etc. will be informed through Manaba.

Course type

Lectures

Online Course Requirement

Instructor

Neves Marcos Antonio,Kokawa Mito

Other information

TBA
(In order to respect for other students, I will define classroom conduct and decorum for learning excellence, lateness, permission to leave the classroom in the midst of the coursework.)

Site for Inquiry