Food Engineering Principles & Practices

Typical Program

For currently planned public courses see our Events page.
This training can also be provided to companies on-site.

Program details may be subject to change - often customised to site priorities.


Day 1

Review – Units & Dimensions

Basic Thermodynamics and Thermodynamic Properties of Food

Liquids and Vapours (Steam)

  • The boiling process, boiling point elevation

  • Dry, wet, and superheated steam, steam properties

Introduction to Dimensional Analysis

Heat Transfer

  • Conduction, convection, and radiation

  • Steady state heat transfer

  • Unsteady state heat transfer

  • Heating & Cooling Systems

Day 2

Energy and Mass Balances

  • Mass balances

  • Energy balances

Mass Transfer

Food Rheology

  • Fluid viscosity and flow

  • Newtonian and non-Newtonian fluids

Mixing Technology

Fluid Transfer

  • Pressure and head, head loss in pipes and fittings

  • Types of pumps and their application

  • Pump selection

Gases and Gas Mixtures, Fans and Fan Selection

  • Properties of gases, ideal gas equation

  • Partial pressures and volumes

Introduction to Psychrometry

  • Air/ water vapour mixtures – psychrometrics

  • Use of the psychrometric chart