Content (Syllabus outline)
Technology and basic operations in food processing. Basic principles of food process engineering.
Principles of mass and energy conservation
Stationary state in continuous systems and non stationary state in batch systems.
Basic technological operations in food processing.
Basic principles of distillation, basic principles of concentration, fundamentals of drying, fundamentals of mixing, separations (fining, centrifugation, decanting, flotation, filtration) and stabilization.
Prerequisites
Entry in the current year of study.