Course overview
This course aims to allow learners to develop an advanced knowledge and understanding of the processing and engineering principles of food production systems. Content will include discussions on heating, cooling, freezing, drying, crystallisation, extrusion technology, fermentations, fractionation, non-thermal technologies and kinetics of physico-chemical changes during processing. Learners will also be able to communicate the outcomes of food processing systems to a wide range of audiences. The focus will be on innovative and current technologies currently in use or being developed in the food industry.
Course learning outcomes
- Discuss the importance of food processing
- Evaluate the advantages and disadvantages of innovative processing technologies
- Discuss the role of new and emerging food innovation technologies
- Analyse the effects of processing on food products
- Communicate the outcomes of different food processing strategies to a technical and general audience
Degree list
The following degrees include this course