Food Engineering

Course Information
TitleΜηχανική Τροφίμων / Food Engineering
CodeBT7
FacultyEngineering
SchoolChemical Engineering
Cycle / Level1st / Undergraduate
Teaching PeriodWinter
CommonNo
StatusActive
Course ID20000695

Programme of Study: PPS Tmīmatos CΗīmikṓn Mīchanikṓn (2021-sīmera)

Registered students: 0
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course745

Class Information
Academic Year2021 – 2022
Class PeriodWinter
Faculty Instructors
Weekly Hours5
Class ID
600196363
Course Type 2021
Specific Foundation
Course Type 2016-2020
  • Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
  • Face to face
Erasmus
The course is also offered to exchange programme students.
Language of Instruction
  • Greek (Instruction, Examination)
  • English (Instruction, Examination)
Prerequisites
Required Courses
  • ETH4 Applied Thermodynamics II
  • KT063 Food Chemistry
  • ME2 Mass and Energy Balances
  • OX4 Organic Chemistry II
  • FM5 Transport Phenomena II
General Prerequisites
Mass and Energy transport phenomena Mass and Energy Balance Food chemistry and biochemistry
Learning Outcomes
Application of fundamental chemical engineering processes in the food industry. Main aim of this course is to educate students in basic pronciples of food engineering so that: a) they can understand the processes in a food industry and help them become a successful food engineer, b)inspire them the ambition to delve into food engineering research to improve existing technologies or develop new ones Specifically, upon completion of this course, the students will be able to: 1. calculate the thermophysical properties of foods 2. design thermal processes like pasteurization, sterilization, drying 3. find solutions to steady and non-steady processes 4. design cooling and freezing processes
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Work in an international context
  • Work in an interdisciplinary team
  • Generate new research ideas
  • Design and manage projects
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Introduction to Food Engineering Food Chemistry for engineers Psychrometry Heat transport in food engineering applications (steady and unsteady conditions) Heat Sterilization Heat exchangers Food drying Food freezing
Keywords
Heat transport, heat exchangeers, sterilizaton, drying, freezing, food chemistry
Educational Material Types
  • Notes
  • Slide presentations
  • Interactive excersises
  • Book
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Course Teaching
  • Use of ICT in Communication with Students
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Lectures100
Interactive Teaching in Information Center15
Written assigments30
Exams5
Total150
Student Assessment
Description
Final exams Project Quiz
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative)
  • Written Assignment (Summative)
  • Written Exam with Problem Solving (Formative)
Bibliography
Course Bibliography (Eudoxus)
1. Εισαγωγή στη μηχανική τροφίμων, R Paul Singh and D R Heldman, 5η έκδοση, εκδόσεις Παρισιανού 2. Χάρης Ν. Λαζαρίδης, Μηχανική Τροφίμων, Εκδόσεις Γιαχούδη, 2000.
Additional bibliography for study
1. Heldman D.R. and Lund D.B., Handbook of Food Engineering, 2nd Edition, CRC Press Taylor & Francis Group, New York, 2007. 2. Klening T.R., Food Engineering Research Developments, Nova Science Publishers, Inc. New York, 2007. 3. Berk Zeki, Food Process Engineering and Technology, Food Science and Technology International Series, Academic Press, Elsevier, 2009. 4. Ibarz A. and Barbosa-Canovas G.V., Unit Operations in Food Engineering, CRC Press LLC, USA, 2003.
Last Update
06-12-2021