Chemical Engineering in Food Technology

Learning Outcomes

Disciplinary Specific Learning Outcomes

Having successfully completed this module you will be able to:

• Evaluate the use of process control, catalysis and reaction to optimise current food processing practices. (Practice)
• Assess the impacts of health and safety in food processing, with respect to current legal requirements. (Breadth)
• Apply and evaluate concepts and limitations of chemical engineering in food processing and packaging (Practice)
• Analyse the parameters required for a complete life cycle analysis in the context of water use in food technology. (Design)
• Reflect on the sustainability and impact of current and emerging food packaging materials and processes. (Emerging technologies)

Subject Specific Practical Skills

Having successfully completed this module you will be able to:

• Select and utilise appropriate chemical engineering tools to model complex Heat and Mass transfer processes. (Design)

Knowledge and Understanding

Having successfully completed this module, you will be able to demonstrate knowledge and understanding of:

• Extend and apply knowledge of design practices to describe the primary operating parameters in current food technology processes.

UNIT I - INTRODUCTION

Characteristics of food industry and role of Engineers, Constituents of food- Carbohydrates, Proteins, Fats and Oils and additional food constituents, Nutritive aspects of food constituents, Food additives, Quality factors in foods and Quality standards

UNIT II - UNIT OPERATION IN FOOD PROCESSING

Material handling; Heat exchanging- Heating, Cooling, Evaporation, Drying; Forming, Packaging, Controlling; Overlapping unit operations; Energy conservation and new processes.

UNIT III - DETERIORATION AND PRESERVATION

Deteriorative factors and their control; Kinetics of chemical reactions in foods; Preservation by heat and cold; Dehydration, concentration, drying, Irradiation, Microwave heating.

UNIT IV - FOOD PRODUCTS

Bakery, confectionary and chocolate products, Soft and alcoholic beverages, Dairy products; Meat, Poultry and fish products, Cereal, grains, pulses, vegetables, fruits, and spices.

UNIT V - PACKING METHODS AND WASTE DISPOSAL

Principles of food packaging- Requirements of effective food packaging, Types of containers, Food packaging materials and forms, Package testing, Packages with special features. Factory Hygiene - Wastewater disposal and pollution control in food industry

In depth understanding of the environmental and safety aspects of food processing operations.

Teaching will be done with a combination of formal lectures, problem-solving sessions and PC-laboratory sessions. There will be an emphasis on active learning techniques, including workshops and tutorial sessions that focus on exercises and problems

Summative

This is how we’ll formally assess what you have learned in this module.