Fundamentals of Food Process Engineering

COURSE LAYOUT

Week 1  :    Concept of Food Rheology and its Measurements
Week 2  :    Viscoelastic foods
Week 3  :   Thermal processing and microbial death kinetics  
Week 4  :    Evaporation and concentration
Week 5  :    Heat Exchangers
Week 6  :    Drying Technology
Week 7  :    Freezing and Freeze Drying  
Week 8  :   Size Reduction
Week 9  :    Mechanical Separation Techniques
Week 10  :  Mixing and agitation
Week 11  :  Leaching and Extraction
Week 12  :  Non Thermal Processing