Food Engineering


  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Undergraduate
COURSE CODE  FOOD0003 SEMESTER 6th
COURSE TITLE Food Engineering
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures and laboratory course 5 5
COURSE TYPE Specialization
PREREQUISITE COURSE(S):
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL) https://eclass.duth.gr/courses/OPE01121/

http://www.agro.duth.gr/undergraduate/record/FOOD0003.shtml

 

  1. TEACHING OUTCOMES
Teaching outcomes
After this course the students will be able to:
(a) Comprehend the basic terminology of engineering in general (systems of units, gas laws) and food engineering in particular (steam properties, thermal properties of foods, heating, mass and energy balance).
(b) Understand the need for quantification and math modeling of various processes employed in food production.
(c) Familiarize with the basic terminology and procedures used in food engineering
General capabilities
§  Independent work

§  Literature search, data analysis and synthesis

§  Development of inductive reasoning

 

 

  1. COURSE CONTENT

1.Introduction (content and usefulness)

2.Fundamental concepts of engineering I

3.Fundamental concepts of engineering II

4.Thermal Properties of foods

5. Freezing, boiling, steam properties

6. Mass and Energy Balance

7. Rheology I.

8. Rheology II

9. Transport of Liquids

10. Stirring and mixing

11. Heat exchangers

12. Evaporation – evaporators

13. Drying – dryers

 

TEACHING AND LEARNING ASSESSMENT METHODS

DELIVERING METHOD In classroom
IT USE §  Power point, videos

§  e-class

 

TEACHING ORGANIZATION Activity Semester workload

 

Lectures 39
Laboratory courses 26
Individual written assignments 15
Independent study 45
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Written exams at the end of the semester (multiple- choice).

 

  1. PROPOSED LITERATURE
§  Introduction to Food Engineering. R.P. Singh, D.R. Heldman. Elsevier – Academic Press.