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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
Food Plant Design and Layout
Plant Design Principles
Process Flow Optimization
Hygienic Design Requirements
Flexibility and Expandability
Economic Considerations
Layout Planning
Product Flow Patterns
Equipment Arrangement
Space Utilization
Traffic Flow
Hygienic Design
Cleanability Requirements
Material Selection
Surface Finishes
Drainage Systems
Utilities and Infrastructure
Steam Systems
Steam Generation
Distribution Networks
Condensate Return
Steam Quality
Water Systems
Water Quality Requirements
Treatment Processes
Distribution Systems
Hot Water Generation
Compressed Air Systems
Air Quality Standards
Compressor Selection
Distribution Networks
Moisture Removal
Electrical Systems
Power Distribution
Motor Control Centers
Emergency Power
Lighting Systems
Refrigeration Systems
Central Refrigeration
Distribution Networks
Temperature Zones
Environmental Control
HVAC Systems
Air Quality Management
Temperature and Humidity Control
Ventilation Requirements
Waste Management Systems
Wastewater Treatment
Primary Treatment
Secondary Treatment
Tertiary Treatment
Sludge Management
Solid Waste Management
Waste Minimization
Recycling Programs
Disposal Methods
By-Product Recovery
Value-Added Products
Energy Recovery
Nutrient Recovery
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16. Cleaning and Sanitation