Food engineering

Graduates willing to develop a career in the food industry should have both theoretical and practical knowledge of various disciplines of food engineering. This include principles of food engineering (unit operations in food processing plants, heat and mass transfer, fluid flow, engineering properties of foods (thermal, electrical, dielectric, optical and surface), food processing (drying, dehydration, thermal processing, non-thermal processing, destructive processing), food material sciences, food packaging, as well as the understanding of interactions of food components during processing and their measurement techniques. This unit is designed to provide you with comprehensive and practical knowledge covering relevant engineering aspects for optimal manufacture of the food products, as well as their process and quality evaluations.