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Other Applied Science Fields
Food Science and Technology
Food Processing Engineering
1. Introduction to Food Processing Engineering
2. Mathematical and Engineering Fundamentals
3. Properties of Food Materials
4. Thermodynamics in Food Processing
5. Fluid Mechanics
6. Heat Transfer
7. Mass Transfer
8. Food Processing Unit Operations
9. Thermal Processing Operations
10. Dehydration and Water Removal
11. Refrigeration and Freezing
12. Emerging Processing Technologies
13. Food Packaging Engineering
14. Process Control and Automation
15. Food Plant Design and Layout
16. Cleaning and Sanitation
17. Food Safety and Quality Systems
18. Economic Analysis and Optimization
Emerging Processing Technologies
High Pressure Processing
Pressure Effects on Microorganisms
Pressure Effects on Food Quality
Equipment Design
Commercial Applications
Pulsed Electric Field Processing
Mechanism of Action
Equipment Configuration
Process Parameters
Applications and Limitations
Ultrasound Processing
Low Power Applications
High Power Applications
Sonochemical Effects
Equipment Design
Irradiation Processing
Types of Ionizing Radiation
Radiation Effects
Dosimetry
Regulatory Aspects
Plasma Processing
Cold Plasma Technology
Antimicrobial Effects
Surface Modifications
Equipment and Applications
Ohmic Heating
Electrical Conductivity Requirements
Equipment Design
Process Control
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13. Food Packaging Engineering