CHEMMAT 756 - Food Process Engineering
Faculty
Engineering
Department
Chemical & Materials Engineeri
Points:
15
Available Semesters:
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Course Components
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Description: Application of engineering principles to food processing. Topics include: heating and thermal processing, cooling, freezing and thawing, evaporation, dehydration, the use of membranes and packaging. Innovative food processes: high pressure, pulsed electric, UV, ultrasounds and ohmic heating/cooking, and fundamental areas of engineering relevant for food processing such as heat and mass transfer. Process impact on food safety, quality and preservation.
Prerequisites / Restrictions
Prerequisite: CHEMMAT 201 or 211, and 15 points from ENGGEN 150, ENGSCI 111, MATHS 108, 110 Restriction: CHEMMAT 463, 772
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