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Course Description

In this course, you will explore mass-based unit operations used in the food processing industry, examining the industry tools, techniques, and processes that harness the physico-chemical properties and kinetics of molecules to transform raw food materials into the diverse products on our market shelves. You will evaluate the strategies and technological innovations commonly employed to optimize evaporation, dehydration, membrane separation, and extraction procedures. You will also observe how variables like product viscosity and heat sensitivity play a role in the selection of certain systems over others. By comparing the requirements and formulations for each mass transfer method, you will gain insight into the most effective ways to ensure the quality, safety, and sustainability of processed food commodities.

Faculty Author

Hanyu Chen

Benefits to the Learner

  • Discover the fundamental principles of each mass-transfer process
  • Evaluate system designs and select equipment for main industrial applications
  • Identify variables to consider for efficiency and sustainability optimization

Target Audience

  • Aspiring food scientists and engineers
  • Food research and development specialists
  • Food packaging and manufacturing professionals
  • Food plant managers and production workers
  • Maintenance technicians and managers
  • Sanitation specialists
  • Biologists, microbiologists, chemists, and engineers

Applies Towards the Following Certificates

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Enroll Now - Select a section to enroll in
Type
2 week
Dates
Sep 11, 2024 to Sep 24, 2024
Total Number of Hours
16.0
Course Fee(s)
Contract Fee $0.00
Type
2 week
Dates
Dec 04, 2024 to Dec 17, 2024
Total Number of Hours
16.0
Course Fee(s)
Contract Fee $0.00
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