Course Content

Components and physicochemical changes observed on foods discussed based on real foods referring also to their history; food safety; additives used on foods; effect of diet on health ; food myths; the facts about foods that are actually false.

Course Content

Scope, definition and historical development of engineering, especially food engineering. Principles of biological and physical sciences related to the food system. Introduction to structure and properties of food materials, preservation techniques and engineering aspect of food processing from harvest to packaging and distribution.

Course Content

Systems of units and dimensions. Material balances for processes with and without chemical reaction. Gases and vapors, saturation and humidity. Energy balance, physical and chemical heat effects, use of steam tables. Simultaneous material and energy balances. Engineering ethics, responsibilities, health and safety considerations.

Course Content

Introduction to unit operations of food engineering and momentum transfer. General concepts of fluid flow. Newtonian and non-Newtonian fluids. Macroscopic mass, momentum and energy balances. Friction factors, flow around submerged objects. Dimensional analysis. Flow metering and transport devices. Fluid mixing. Mechanical separation processes. Engineering ethics, responsibilities, health and safety considerations.

Course Content

Twenty working days of practical training in a plant designated or approved by the Department. A final report is required at the end of the training period.

Course Content

Basic techniques for handling microorganisms in the laboratory. Methods for obtaining pure cultures, enumeration, detection and control of microorganisms in foods through case studies. Assessment of quality by microbiological analysis.

Course Content

Laboratory experiments on physical and chemical characterization of food materials with regard to chemical composition, structure and functionality. Chemical and physical changes during processing, physical and chemical stability of processed foods.

Course Content

Relationship of microorganisms to foods. Characteristics of predominant microorganisms in foods. Sources and significance of microorganisms in foods. Food born pathogens. Indices of food sanitary quality and microbiological standards. Presence of viruses in foods. Sporulation and sporulating organisms in foods.

Course Content

A study of the basic methods by which foods are
preserved. Commercial methods of canning,
freezing, irradiation, dehydration. Packaging and
storage of foods.

Course Content

Chemistry major and minor components of food materials. Effects of changes in the chemical properties of food components on their functional, nutritional and physical properties. Inter-and intramolecular associations and their functions. Complex enzymatic and chemical relations involving food components and the effect of these reactions on the properties of food systems.

Course Content

Characterization of food materials with regard to their functionality, rheological, thermal and electrical properties. Colloidal food systems and functionality of food components as emulsifiers, stabilizers, texturizers, gelling and foaming agents. Measurement of physical attributers of food materials such as size, shape, volume, area, density, porosity and shrinkage. Importance of water activity and sorption properties of food materials.

Course Content

Introduction to mathematical modeling and numerical methods in food engineering. Fundamental and experimental models. Accuracy, errors and propagation of errors. Roots and Optimization . Curve fitting. Numerical differentiation and integration. Initial
value problems for ODEs.

Course Content

Biochemistry of raw foods: red meat, puoltry, fish, eggs, post-harvest physiology of fruits and vegetables, cereals, legumes, milk, toxicants and contaminants. Interactions in coloaidal systems, chemistry of browning reactions and lipid oxidation reactions, glass transition and satate diagrams of foods.

Course Content

Rate of a chemical reaction. Kinetics of biological
reactions. Kinetics of biomass production, substrate
utilization and product formation in cell cultures.
Kinetics of microbial death and enzyme
inactivation. Design and analysis of biological
reactors. Immobilized biocatalysts, reaction with
diffusion.

Course Content

Fundamentals of heat transfer, principles of conduction, convection and radiation. Empirical models for the evaluation of heat transfer coefficients. Heat transfer operations in food engineering with emphasis on heat exchange in non-Newtonian flow, boiling and condensation, evaporation, and concentration, pasteurization and sterilization, cooking and cooling, freezing. Engineering ethics, responsibilities, health and safety considerations.

Course Content

Introduction to beneficial uses of microorganisms in
food industry through case studies. Bacteriophage
problems in starter cultures. Use of probiotics.

Course Content

The theory of rheological testing and determination of rheological properties of foods from experimental data. Stress and strain. Solid and fluid behaviours. Tube and rotational viscometry. Extensional flow. Transient and oscillatory testing for viscoelasticity.

Course Content

Principles of microwave heating. Microwave processing: drying, baking, blanching, thawing, sterilization and cooking of foods. Modeling microwave heating characteristics. Development of microwavable foods.

Course Content

M.S. students present their thesis proposal. Students must register to this course in the second semester of the program.

Course Content

Program of research leading to Ph.D. degree, arranged between student and a faculty member. Students are expected to register no later than the second semester of the program and do so in all semesters while the research program or write-up of thesis is in progress.

Course Content

Ph.D. students present a seminar about their thesis subject.

Course Content

Course Content