Introduction to Food Engineering
1
2022-2023
02040962
Chemical Engineering
Portuguese
English
Face-to-face
SEMESTRIAL
6.0
Elective
2nd Cycle Studies - Mestrado
Recommended Prerequisites
Physical Chemistry of Surfaces, Chemical Thermodynamics, Fluid Dynamics, Heat Transfer, Mass Transfer, and curricular units related to chemical processes fundamentals/applications
Teaching Methods
Traditional classes presenting fundamentals, examples and case studies; problem solving homework (groups of 2-3 students); field trips to food industries.
Learning Outcomes
In addition to knowing how to relate and apply the concepts and foundations of Chemical Engineering to the processes of the food industry, the student should also acquire additional skills, both theoretical and practical, in multiple specific aspects related to Food Engineering and Technology such as: to know the main operating variables and their impact on product properties, be able to quantitatively analyse some of these processes. Be aware of some specific problems of the food industry (e.g., food safety, preservation and packaging) and to know methods to address them, to know the main food industries in the Iberia Peninsula.
Work Placement(s)
NoSyllabus
1. Introduction
2. Momentum, heat and mass transfer in food processing
3. Preservation processes (sterilization, refrigeration, freezing, dehydration, freeze drying, irradiation and other non-thermal preservation processes)
4. Transformation processes (physico-chemical and biological)
5. Separation processes (extraction, membrane separation, filtration, centrifugation, crystallisation, distillation)
6. Other processes: extrusion, spray drying, mixing, dissolution, size reduction
7. Physico-chemical and sensorial properties of food
8. Development of new food products
9. Packaging and labelling concepts
10. Food safety and legistalation
11. Sustainability in the food industry
Head Lecturer(s)
Mara Elga Medeiros Braga
Assessment Methods
Assessment
Report of a seminar or field trip: 15.0%
Resolution Problems: 25.0%
Exam: 60.0%
Bibliography
- Singh, RP, Heldman, D. Introduction to Food Engineering, 5th Ed., Academic Press, 2013.
- Berk, Z. Food Science and Technology, Academic Press, 2009.
- Rao, MA, Rizvi, SSH, Datta, AK. Engineering Properties of Foods, CRC Press, 2005.
- Mattsson, B, Sonesson, U (Eds.) Environmentally-friendly food processing, CRC Press, 2000.
- Dillon, M, Griffith, C (Eds.) Auditing in the food industry: From safety and quality to environmental and other audits, CRC Press, 2001
-Heldman, DR, Lund, DB, Sabliov, C. Handbook of Food Engineering, 3rd Ed., CRC Press, 2019.
-Meghwal, M, Goyal, MR. Food Process Engineering: Emerging Trends in Research and Their Applications, 1st Ed., Apple Academic Press, 2016.
-Anandharamakrishnan, C, Ishwarya, SP. Essentials and Applications of Food Engineering, 1st Edition, CRC Press, 2019.