Learning Results
Understand the principles of design and dimensioning of food processing and storage facilities and equipment. Recognize the principles of hygienic design of facilities and equipment. Recognize the importance of ensuring the adequacy of electrical, hydraulic, mechanical and utilities and services systems. Understand good practices in the use of food processing facilities and equipment.
Program
1. Characterization of processes: flowcharts, continuous and discontinuous processes, mass and energy balances.
2. Food processing equipment: mixing, filtration, centrifugation, extrusion, thermal processing,
irradiation, packaging.
3. Hygienic design of equipment.
4. Transport of materials.
5. Health and safety at work.
6. Control and monitoring of processes.
7. Core principles of building infrastructure for food processing: site selection,
design principles, hygienic design, materials.
8. Principles of electrical installations.
9. Compressed air networks.
10. Thermal fluid networks.
11. Pump systems.
12. Cooling systems.
Internship(s)
NAO
Bibliography
Shapton, D.A., Shapton, N.F. (Eds) (1991) Principles and Practice for the Safe Processing of Foods. Oxford: Butterworth Heinemann. Saravacos, G.D., Kostaropoulos, A.E. (2002) Handbook of Food Processing Equipment. New York: Springer Science+Business+Media, LLC. Baker, C.G.J. (Ed) (2013) Handbook of Food Factory Design. New York: Springer. Cramer, M.M. (2013) Food Plant Sanitation: Design, Maintenance and Good Manufacturing Practices (2nd ed.). Boca Raton: CRC Press. Kutz, M. (Ed) (2007) Handbook of Farm, Dairy and Food Machinery. William Andrew Publishing. Lelieveld, H.L.M., Holah, J.T., Napper, D. (Eds) (2014) Hygiene in food processing. Woodhead Publishing.