Food Processing
| Code | School | Level | Credits | Semesters |
| CHEE4061 | Chemical and Environmental Engineering | 4 | 10 | Autumn UK |
- Code
- CHEE4061
- School
- Chemical and Environmental Engineering
- Level
- 4
- Credits
- 10
- Semesters
- Autumn UK
Summary
The course material is falls into two broad groups:
- Introduction to the broad field of food engineering: This includes introduction of the food materials (including physicochemical, structural, nutritional, functional characteristics) and their complex, kinetically trapped nature. Food safety and performance (including principles of sensory perception and consumer psychology) will be further discussed.
- Comprehensive understanding of current unit operations used in food manufacturing. Common current processes, including freezing, dehydration, separation, fermentation, and packaging considerations, will be discussed at a level of detail to include theory, current practices, advantages, and limitations. The link between processing conditions and material properties will be further considered.
Target Students
MSc Food Process Engineering, MEng Chemical Engineering (Yr 4 Module option)
Assessment
- 100% Exam 1 (2-hour): Exam
Assessed by end of autumn semester
Educational Aims
To familiarise students with the complex food matrices, their formulation, and performance.To provide a level of understanding on a range of food process technologies to enable them to design process methodologies and comprehend current problems and their potential solutions.Learning Outcomes
A2 Chemical Engineering Principles:
A2.4.5 Be able to apply their knowledge of chemical engineering principles to complex and/or novel unit operations, process equipment, and substances with complex behaviours. Demonstrated by broad understanding of food materials and their functionality, including food safety, food microstructure, nutrition, and sensory perception. Understanding of food quality and consumer perception, and their link with food process engineering
A2.6.8 have some understanding of the limits of available technology and of the potential of new and emerging technology
Demonstrated by ability to build on and combine comprehensive understanding of underpinning theory and practice of food processing and unit operations to familiarise in new and unknown environments. Predict effect of processing on properties of final food products, including safety and quality, and suggest processing steps for required food attributes using current practice.
A3 Chemical Engineering Practice:
A3.2.12 Understand the limitations of current practice.
Understanding of thermal processes, unit operations, and packaging practices, and their link with the food material.
A5 Embedded Learning:
A5.2.17 Have a broader understanding of related subjects.
Demonstrated by ability to build on and combine comprehensive understanding of underpinning theory and practice of food processing and unit operations to familiarise in new and unknown environments. Predict effect of processing on properties of final food products, including safety and quality, and suggest processing steps for required food attributes using current practice.'