• Basic information
• Learning outcomes
• Contents
• Assessment
• Workload

Learning outcomes

Upon successful completion of this course, students will be able to:

1. Gain basic knowledge about food process engineering and technologies.

   Contribution to Program Outcomes

   1. Ability to cooperate efficiently in intra-disciplinary and multi-disciplinary teams; and show self-reliance when working on Engineering-related problems.
   2. Learn about business life practices such as project management, risk management, and change management; develop an awareness of entrepreneurship, innovation, and sustainable development.

   Method of assessment

   1. Written exam
   2. Homework assignment
2. Have knowledge in mathematics, science and related topics in food engineering.

   Contribution to Program Outcomes

   1. Ability to devise, select, and use modern techniques and tools needed for solving complex problems in Engineering practice; employ information technologies effectively.
   2. Recognize the need for life-long learning; show the ability to access information, follow developments in science and technology, and continuously educate oneself.
   3. Learn about business life practices such as project management, risk management, and change management; develop an awareness of entrepreneurship, innovation, and sustainable development.

   Method of assessment

   1. Written exam
   2. Homework assignment
3. Gain the ability to analyze and solve food process engineering problems.

   Contribution to Program Outcomes

   1. Ability to devise, select, and use modern techniques and tools needed for solving complex problems in Engineering practice; employ information technologies effectively.
   2. Recognize the need for life-long learning; show the ability to access information, follow developments in science and technology, and continuously educate oneself.
   3. Develop an awareness of professional and ethical responsibility and behave accordingly. Be informed about the standards used in Chemical Engineering applications.

   Method of assessment

   1. Written exam
   2. Homework assignment

Contents
Week 1:	Introduction to food process engineering principles, units and dimensions
Week 2:	Fluid mechanics and principles in food processing technologies
Week 3:	Flow, transport and rheological properties of liquid and granular foods Homework 1
Week 4:	Heat transfer and its principles in food processing technologies
Week 5:	Thermal properties of foods, heat exchangers used in food processes and their properties Homework 2
Week 6:	Mass transfer and its principles in food processing technologies
Week 7:	Momentum, energy and mass balances in food processing technologies Homework 3
Week 8:	Midterm Momentum, energy and mass balances and their special applications in food processing technologies
Week 9:	Evaporation and evaporators Homework 4
Week 10:	Drying and dryers
Week 11:	Milling and size reduction Homework 5
Week 12:	Blanching, pasteurization, sterilization and UHT processing
Week 13:	Freezing and refrigeration Homework 6
Week 14:	Membrane separation processes
Week 15*:	-
Week 16*:	Final exam
Textbooks and materials:	1. Heldman, D. R. (Ed.). (2012). Food Process Engineering. Springer Science & Business Media. 2. Toledo, R. T., Singh, R. K., & Kong, F. (2018). Fundamentals of Food Process Engineering. 4th ed. New York: Springer. 3. Lecture notes.
Recommended readings:	1. Berk, Z. (2013). Food Process Engineering and Technology. 2nd ed. Academic Press. 2. Heldman, D. R., Lund, D. B., & Sabliov, C. (Eds.). (2018). Handbook of Food Engineering. 3rd ed. CRC press. 3. Ibarz, A., & Barbosa-Canovas, G. V. (2019). Introduction to Food Process Engineering. CRC Press. 4. Singh, R. P., & Heldman, D. R. (2009). Introduction to Food Engineering. 4th ed. Academic Press.
	* Between 15th and 16th weeks is there a free week for students to prepare for final exam.

Assessment
Method of assessment	Week number	Weight (%)
Mid-terms:	8	30
Other in-term studies:		0
Project:		0
Homework:	3, 5, 7, 9, 11, 13	30
Quiz:		0
Final exam:	16	40
	Total weight:	(%)

Workload
Activity	Duration (Hours per week)	Total number of weeks	Total hours in term
Courses (Face-to-face teaching):	3	14
Own studies outside class:	3	14
Practice, Recitation:	0	0
Homework:	2	6
Term project:	0	0
Term project presentation:	0	0
Quiz:	0	0
Own study for mid-term exam:	10	1
Mid-term:	1	1
Personal studies for final exam:	15	1
Final exam:	3	1
		Total workload:
		Total ECTS credits:	*
	* ECTS credit is calculated by dividing total workload by 25. (1 ECTS = 25 work hours)