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Food Processing & Preservation (PTT 372/4): Subject Guides to Food Processing and Preservation

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Subject Guides to Food Processing and Preservation

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Course Synopsis

This course covers multidisciplinary field of applied physical sciences combines science, microbiology, and engineering education for food and related industries. Topics to be covered include introduction to food processing, preservation processes, the most common food engineering unit operations, refrigeration, freezing, evaporation, dehydration, membrane separation, extrusion and packaging. It also covers the understanding of the impact of processing and storage conditions on the physical properties and structure of pre- and postprocessed materials. Detail guidance in carrying out specific design calculations. The theory is supported by performing several laboratory experiments.

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