Authorised by Academic Registrar, April 1996
Objectives The student is expected to acquire an appreciation of the nature and significance of the food processing industry and a basic knowledge and understanding of the mechanisms of food spoilage and principles of food preservation; the properties and characteristics of foods; the significant unit operations encountered in the food processing industries; the importance of hygiene in the design and operation of a food plant and the principles of food packaging. The student is expected to develop the ability to adapt and apply acquired skills to food processing and to be able to recognise the special requirements of food engineering.
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%