Food Engineering
Chemical
A course by
Lincoln University
Grow your knowledge of different properties of food, understanding heat transfer, thermodynamics, evaporation, dehydration, and relevance of engineering concepts in different food processing techniques.
Blended study
This is a mix of online learning & face-to-face sessions
Lincoln University Campus, Lincoln
Core skills this course teaches
Measurement systems and engineering concepts
Identify the measurement systems and engineering concepts employed in food engineering.
Thermophysical properties
Recognise the key thermophysical properties of foods, service fluids (air and steam) and food equipment.
Food rheology
Understand rheology of foods.
What You're Signing Up For
This course provides an understanding of the measurement systems and engineering concepts applied in food engineering. It covers key thermophysical properties of foods, fluids, and equipment; rheology of foods; major mechanisms of heat and mass transfer; engineering principles of food processing and storage; and calculations of processing parameters to ensure food quality during processing and preservation.
Course Content
- Measurement systems in food engineering
- Thermophysical properties of foods and service fluids (air, steam)
- Food equipment properties
- Rheology of foods
- Mechanisms of heat transfer
- Mechanisms of mass transfer
- Engineering principles in food processing and storage
- Calculations for food processing parameters to maintain quality
What you need to know first
Minimum 75 credit points from level 100, 200, or 300 courses
What sort of industry will this job lead to
Food Engineering
Food Processing
Agriculture
Future employment opportunities might be
Food Engineer
Process Engineer in Food Industry
Quality Assurance Engineer in Food Processing