Department of Food & Process Engineering 

 

 


 

 

 

 Food Process Engineering is a scientific multidisciplinary field dealing with the development and refinement of food products for human and animal consumption.

Types of Food Processing
Unprocessed or minimally processed foods. Unprocessed foods include the natural edible food parts of plants and animals. ...
Processed culinary ingredients. ...
Processed foods. ...
Ultra-processed foods. ...
Decoding the ingredients list on a food label.

As a scientific discipline, Food Process Engineering encompasses the practical application of science to develop efficient industrial production, packaging, storage, and marketing of wholesome and convenient foods. Education in Food Process Engineering includes training in materials science
[rheology, mass transfer properties, and thermal and electrical food properties] applied mathematics, quality control, engineering design of food process, and microbiological applications in food processing. Experts in Food Process Engineering work in academia, the public sector and industry with the primary role of assessing the problems concerning food production, food quality, process and plant design and food regulation.

AIMS AND OBJECTIVES
At the end of the programme, students are expected to:

Demonstrate a detailed understanding of the relevant theoretical foundations and concepts of mathematics, chemistry, biology, physics and engineering as applied to Food Process Engineering.
Be able to conduct, analyse and interpret experiments and apply experimental results to improve processes.
Be able to apply new technology, design, plan, control and manage food process engineering systems.
Be able to differentiate and select efficient technology in the development of agroindustry processing to achieve profitable and environmentally safe outcomes.
Be able to apply new technology, design, plan, control and manage food process engineering systems.
Demonstrate an appreciation for professional, ethical and social responsibilities.