Course Details

• Credit: 3
• Semester: 1
• Type: Core
• Prerequisite: IMK106 Introduction to Food Engineering (pass)
  

Synopsis

This course exposed the students to the main topics in food process engineering operations. Topics covered include thermal processing, refrigeration, freezing, evaporation, drying, physical separation, size reduction, mixing, and non-thermal processing.

Course Objective

This course is designed to introduce unit operations in food processing.

Course Content

Lectures:
 ➤ Chapter 1: Thermal Processing
 ➤ Chapter 2: Chilling and Freezing
 ➤ Chapter 3: Evaporation
 ➤ Chapter 4: Drying
 ➤ Chapter 5: Physical Separation
 ➤ Chapter 6: Size Reduction
 ➤ Chapter 7: Mixing
 ➤ Chapter 8: Non-Thermal Processing

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the basic principles in food processing operations.
2. Perform basic calculations of relevant unit operations.
3. Compare the advantages and disadvantages of different operating units and their impact on food quality.
4. Propose suitable food processing method to meet the desired product specifications.
5. Deliver an oral presentation that presents information in an organised and logical manner.