Students completing this course will:
1. develop their problem solving skills;
2. be able of evaluating material and energy balance in processing industry;
3. understand the mechanisms of fluid flow commonly found in food processing; and
4. acquire a fundamental understanding of heat and mass transfer mechanisms.
This course will therefore address the following departmental and technical outcome:
Critical Thinking and Problem Solving P. 2. Successfully solve complex problems on
your own. Technical Skills T11 Discuss the basic principles of food preservation
methods, including high and low temperature, drying and water activity control, high
pressure, extrusion, fermentation, and aseptic processing. T12. Identify and describe the
appropriate unit operations required to produce different types of food products. T13.
Perform mass and energy balances for a given food process.