CHE4149

Food engineering (3 points)

(ENG)

Leader: tba

Offered:
Clayton Second semester 2003 (Day)

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%

Contact Hours: 2 lectures per week