On completion of this subject the student should be able to:
1. Use simple processing tools;
2. Explain the principles behind food formulations;
3. Understand the effects of certain food operations and processes on shelf lives of food products;
4. Apply the concept of good manufacturing in food processing.
Practical demonstrations of the principles of mass and heat balances; Measurement of specific heat capacity, water absorption and physical properties of food systems; Working principles of selected processing machines: filter press, homogenizer, jacketed vessel; Good manufacturing practice.
Singh, P. R., Heldman, D. R., Introduction to food engineering, Academic Press, Amsterdam, The Netherlands, 2013.
Continuous assessment 100%
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