Phone Number
+30 24410 64780 | +30 24410 64787
Course Outline: Food Engineering
Course Responsible: Giovanoudis Ioannis
The aim of the course is for students to acquire basic engineering knowledge in order to have the knowledge and resources to determine basic physicochemical characteristics as well as quantitative elements in food processing processes. The course is implemented in lectures (10), tutorials (3) and laboratory (6) exercises around the fields:
- Physicochemical properties of foods
- Heat transfer phenomena during food processing
- Calculation of heat and mass transfer coefficients, diffusion coefficients
- Mass and energy balances in food processes
- Interpretation of changes in physicochemical characteristics of foods during and after food processing
- Selection of food processing parameters
After completing the course, students will gain knowledge to solve problems related to basic food processes: pasteurization, sterilization, freezing, drying, condensation and their effect on basic food properties. In addition, students will be able to analyze and design processing processes as well as relate process parameters to food properties, quality, physicochemical and organoleptic characteristics.
