5311 Food Engineering

The course Food Engineering provides the necessary knowledge, skills and abilities for chemical engineers who will be employed in the food sector. The course material covers the operations of processing and preservation of food. The aim is to acquire knowledge and problem-solving skills in issues related to the basic processes of the food industry, such as pasteurization, cooling, freezing, drying, etc. but also with innovative non-thermal processes (high hydrostatic pressure, pulsed electric fields). The course will also analyze the basic parameters of food packaging.
ECTS : 7
Language : el
Learning Outcomes : Upon successful completion of the course, the student will be able to: • Describe the basic food processing and preservation operations, identify the parameters that affect them, and recognize the basic properties of foods that are affected. • Understand the objective of each operation and assess the effect of parameters on achieving the objective, and potential problems in food quality. • Examine if an operation is necessary in the production of a food item, up to its distribution to the consumer, and classify operations according to their objective and field of application. • Analyze the individual steps of each operation, identify the effect of parameters, and the correlation with the properties of the food. • Synthesize the individual steps and the parameter/property relationships resulting from problem analysis, in order to propose appropriate operation parameters for each food. • Compare and evaluate the results of applying different operations or their parameters on its properties and quality. • Collaborate with their fellow students to formulate (analyze) and solve problems, based on experimental data that will result from laboratory practice.