The course deals with the development of the
student's ability to differentiate between heat-treated foods, explain the most
important types of heat treatments, simplify and explain the related
mathematical operations, heat coefficients, fluid transfer and concentration,
and identifies the methods and tools necessary in manufacturing processes to
produce a high-quality product. He gains practical experience by getting
acquainted with and operating the manufacturing equipment in the pilot
laboratory. Students use advanced computer programs in calculations and graphs
(Excel program). Solving issues in a team spirit and exchanging ideas among
students.
Intended learning outcomes
With success in the course, the student will be able to:
a. Knowledge &
understanding
a.1 Distinguish between different international
standard units and how to convert between them.
a.2 lists manufacturing methods and heat treatments
for food.
a.3 Draws, in a correct and simplified manner, any
food processing device or process.
a.4 clearly describes the most important I/O and
lock keys of any manufacturing device.
a.5 The student explains and deduces the mechanism
of manufacturing, heating, cooling and preserving food in a clear and
simplified manner.
B. Mental skills
b.1 Explain and simplify the solution of
mathematical equations and calculations.
b.2 the student concludes and evaluates the end and
outputs of each food sterilization, heating and preservation process.
b.3 The student proposes and analyzes similar,
simplified, practical solutions to any thermal problems, the basic data and the
appropriate laws for them.
b.4 Discusses the effect of processing and heat
treatments on food, and solves and suggests the student the most appropriate
steps of processing or processing for any manufacturing or food preservation
operations.
b.5 Become familiar with all types of heat
treatments and the most appropriate ones according to the type of each food
that is intended to be treated or preserved
C. Practical &
Professional Skills
c.1 Solve a number of exercises and problems with
more than one idea about equations, laws and their types.
c.2 Provides solutions to new and different
problems related to some manufacturing processes, heating and cooling
c.3 Apply exercises and problems on the processing
and heat treatments of food in several associated conditions
c.4 There is a solution to systems of linear and
nonlinear equations by understanding the excel program.
c.5 Apply and evaluate his knowledge of the most
important laws for thermal food treatment (heating or cooling) in the
laboratory. and the most suitable ones
D. Generic and
transferable skills
d.1 Able to use the language of mathematics in
written and oral communication.
d.2 Is aware of the use of modern technology in
searching for information, concepts, principles, rules and laws related to
course vocabulary.
d.3 Accepting to work as a team through panel
discussions in applications and solving questions and problems related to the
vocabulary of the course. and the desire to learn computer programs, the most
important of which is excel, to simplify and speed up solutions to
manufacturing issues
d.4 He can deliver some presentations related to
clarifying and explaining some concepts and laws and proving the theories
related to the course vocabulary.
d.5 The ability to
self-study, achieve continuous learning, organize time, and deliver any
scientific discussions
Teaching and learning methods
Lectures with illustrations in regular pictures,
projector and the Internet
● Training to solve problems collectively with
individual understanding and applying the brainstorming mechanism
● Using advanced computer programs in graphing and
simplifying equations and calculations
● Small applied laboratory equipment for all food
processing operations (in the pilot laboratory.
