Course Content (Syllabus)
Principles of design and establishment of new food processing lines. Methodology of new food product development; design of new processing schemes. Individual case study for new product development from idea conception to food item production. The study includes: the selection and application of common and/or functional food ingredients and additives to achieve desired physico-chemical and organoleptic properties; the selection of suitable microbial hurdles; the design of processing (including mass and energy balances, equipment specifications), packaging, storage and handling for the desired shelf-life; the design and application of a HACCP system for the new line; the proximate investment budget and production cost. Overall, this exercise looks at the design of a new production line through a fully integrated approach; that is through combined application of food chemistry, food microbiology and food engineering principles.
Additional bibliography for study
- Himmelblau D.M. 1974. Basic Principles and Calculations in Chemical Engineering. Prentice-Hall, Inc. Englewood, New Jersey (ελληνική έκδοση: Βασικές Αρχές και Υπολογισμοί στη Χημική Μηχανική (3η έκ.). Εκδόσεις Ζήτη, Θεσσαλονίκη, 1986. Επιμέλεια μετάφρασης Γ.Π. Σακελλαρόπουλος).
- Perry J.H., Chilton C.H. & Kirkpatrick S.D. 1963. Chemical Engineering Handbook (4th ed.). McGraw-Hill, New York.