Dairy and Food Engineering

Course objective

The objective of this course is to provide the fundamental principles of unit operations in dairy and food industries, including forms of moisture, water activity, and their relationship to food safety. At the end of the course, students will be able to apply appropriate preservation and processing techniques to maintain the quality, safety, and storage stability of dairy and food products.

Syllabus at a glance

1. 1Introduction to Dairy Processing
2. 2Thermal Sterilization
3. 3Deterioration Controls
4. 4Evaporation
5. 5Dehydration and Drying
6. 6Freezing
7. 7Freeze Drying
8. 8Concentration
9. 9Irradiation