Course Syllabus for

Food Engineering

KLGN20F, 7.5 credits

Valid from: Autumn 2022
Decided by: Jens Wahlström
Date of establishment: 2022-09-05

General Information

Division: Food Technology
Course type: Course given jointly for second and third cycle
The course is also given at second-cycle level with course code: KLGN20
Teaching language: English


This purpose of the course is to give deeper understanding of fundamental engineering principles, with special emphasis on heat and mass transfer in food processing unit operations.


Knowledge and Understanding

For a passing grade the doctoral student must

Competences and Skills

For a passing grade the doctoral student must

Judgement and Approach

For a passing grade the doctoral student must

Course Contents

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.

Course Literature

Singh, R. Paul & Heldman, Dennis R.: Introduction to Food Engineering. Academic Press, 2013. ISBN 9780123985309.

Instruction Details

Types of instruction: Lectures, seminars, laboratory exercises, exercises

Examination Details

Examination formats: Written exam, written report. Final written exam and reports
Grading scale: Failed, pass

Admission Details

Assumed prior knowledge: KETF01 Transport processes

Course Occasion Information

Contact and Other Information

Course coordinator: Andreas HÃ¥kansson <>
Web page:

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