FT3752 : Food Thermal Treatments

Department

Department of Food Science and Technology

Academic Program

Master in Food Science and Technology

Type

Elective

Credits

02

Prerequisite

Overview

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.