Course Summary: Food Engineering
Food Engineering is a course that focuses on the application of engineering and scientific principles to the processing, preservation, packaging, and distribution of food. It aims to equip learners with knowledge and skills to design, operate, and improve food processing systems while ensuring food safety, quality, and efficiency.
The course covers:
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Fundamental engineering principles such as heat and mass transfer, fluid flow, and thermodynamics in food systems
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Food processing and preservation techniques including drying, freezing, refrigeration, pasteurization, sterilization, and fermentation
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Properties of food materials (physical, chemical, and microbiological) and how they affect processing
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Food processing equipment and plant operations
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Quality assurance, food safety, and hygiene standards
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Sustainable food production and waste management
By the end of the course, learners are able to apply engineering principles to solve food processing problems, improve production efficiency, and contribute effectively to the food processing and manufacturing industry.