GID 322 - Food Engineering Unit Operations II

Course Objectives

1. Demonstrate a fundamental knowledge on unit operations applied in food processing and preservation.
2. Develop an ability to design unit operations applied in food processing and preservation
3. Demonstrate an ability to recognize and solve engineering problems associated with the unit operations applied in food processing.

Course Description

Thermal processes used to process and preserve food on commercial basis; pasteurization/sterilization; dehydration; cold storage; freezing; extraction; novel food processing techniques.