Food Industry Engineering
- An introduction to food ingredients and parameters affecting food quality
- Fluid flow in food (Food Rheology)
- Fluid transfer in food processes
- Thermal processes of the inactivation kinetics of Microorganisms and Enzymes
- Application of heat in food processes (blanching)
- Application of heat in food processes (pasteurization)
- Application of heat in food processes (Sterilization)
- Application of heat in food processes (evaporation and concentrate)
- Application of heat in food processes (drying)
- Application of heat in food processes (chilling and freezing)
- Separation processes in food technology (centrifuge and membrane)
- Food Packaging
- Transfer of granular and powdered solid foods in food processes