Food Process Engineering University of Tsukuba
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.
Students will be engaged in achieving Food Engineering Science by learning Food Engineering Principles and examining Food Process Applications.
Subject-specific competences 1: Systematic expertise This coursework links up with the academic goal "Food Engineering Science": Logical and Integrated Viewing and Analysis.
Class attitude: 50%, Final Report: 50%.
Introduction to Food Process EngineeringMain concepts of food processingSedimentation and centrifugal separationFiltrationEmulsificationThermal Processing (I)Thermal Processing (II)Cooling and freezingDryingMillingFinal Exam / ReportEventual changes in the course contents, etc. will be informed through Manaba.
Online Course Requirement
Neves Marcos Antonio,Kokawa Mito
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
Please inquire about the courses at the address below.
Contact person: Neves Marcos
Email address: email@example.com
Link to the syllabus provided by the university