Faculty of Science & Technology

Department of Food Science & Technology


Food Engineering (0309241) Spring 2014/2015


Instructor: Monzer Fanun, PhD

Course Vision:

This course will permit students to design food processing operations

Course Goals:

Introduce students with the engineering principles associated with food processing

Give students an insight into the ways that food processors approach and analyze problems in food processing

To illustrate the uses of engineering concepts in industrial food processing applications. 

Course outcomes:

At the end of the course students should be able to:

Solve mass and energy balances problems associated with food processing

Apply the laws of quantity of movement to solve problems of fluid flow in food processing plants

Apply the laws of heat transfer to solve problems of heat transfer in food processing plants

Apply the laws of mass transfer to solve problems of mass transfer in food processing plants

Design a suitable process for the production of a food product

Course level:

2nd year level

Course credits:

3 hours

instructor:



office hours:

S, W: 10:00-12:30

M: 10:00-14:00

meeting place:

S-1225

W-hC026

class time:

S, W 12:30 - 13:50

Course structure and Schedule:




course Evaluation:


1st Exam 30%

2nd Exam30%

Final Exam40%


References:


R.P. Singh and D.R. Heldman, Introduction to Food Engineering, 5thEd (2014) Academic Press, Inc., New York, USA.

P.J. Fellows, Food Processing Technology, principles & practice, 2nd Ed (2000) Ellis Horwood Series in: Food Science & Technology, New York, USA.

R.T. Toledo, Fundamentals of Food Process Engineering, 2nd Ed (1991)van NortrandRenhold, New York, USA.

R.L.Earle, Unit Operations in Food Processing, 2nd Ed (1983) Pergamon Press, Oxford, UK.