GID 331E - Food Eng Unit Operations I

Course Objectives

To demonstrate the importance of raw material handling practices on the efficiency and the economy of the subsequent processes and on the quality of the finished product.
To provide the essential knowledge to design and evaluate the processes involving size reduction, mixing and separation operations.
To develop team-working skills.
To develop ability to synthesize and integrate information already learned to new situations.
To develop skill in using information and/or technology central to each operation.

Course Description

In this course the concept of food processing is introduced as a series of unit operations with emphasis on food raw material handling; characteristics of particulate materials; size reduction; physical separation operations; filtration; sedimentation; centrifugation, crystallization