A) Food engineering fundamentals: Engineering numeracy, thermophysical properties and uncertainty propagation. B) Heat Transfer and Food: Review of fundamental heat transfer, estimation of heat transfer coefficients in food engineering applications, heat exchangers and unsteady state heat transfer. C) Kinetics and Food Preservation: Review of fundamental reaction kinetics, preservation technologies, thermal food process calculations and lethality. D) Freezing and Frozen Foods: Freezing mechanisms, equipment and freezing rates. E) Mass Transfer and Food Dehydration: Review of fundamental mass transfer and psychrometrics, convective and diffusive mass transfer in food processing, drying rates and drying equipment. Learning activities include lectures, seminars, problem-solving, computer exercises and practical experiments in pilot-scale.
