Learning Outcomes:
• Explain the principles behind food preservation, heat processing, separation operations and other combination of unit operations in the processing of food
• Understand and apply knowledge of the principles of each unit operation to select suitable equipment for a specific product and operation.
• Determine the impacts of food processing on the quality and safety of food products
• Compare and contrast various items of equipment that would be suitable for processing specific products
• Apply mathematical calculations to determine basic parameters required in food processing, such as Z-value, D-value, F0, freezing time and others.