CHE4149

Food engineering

(ENG)

Not offered in 2002

tba

3 points + 2 lectures per week + Second semester + Clayton

Synopsis: Industry overview. Properties and characteristics of foods that affect their processing. Application of chemical engineering principles to food processing unit operations including thermal processing, concentration, dehydration and drying. Hygienic design of processing plant.

Assessment: Examination: 60% + Assignments: 40%