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Application of engineering principles to food processing. Topics include: heating and thermal processing, cooling, freezing and thawing, evaporation, dehydration, the use of membranes and packaging. Innovative food processes: high pressure, pulsed electric, UV, ultrasounds and ohmic heating/cooking, and fundamental areas of engineering relevant for food processing such as heat and mass transfer. Process impact on food safety, quality and preservation.

Application of engineering principles to food processing. Topics include: heating and thermal processing, cooling, freezing and thawing, evaporation, dehydration, the use of membranes and packaging. Innovative food processes: high pressure, pulsed electric, UV, ultrasounds and ohmic heating/cooking, and fundamental areas of engineering relevant for food processing such as heat and mass transfer. Process impact on food safety, quality and preservation.

Application of engineering principles to food processing. Topics include: heating and thermal processing, cooling, freezing and thawing, evaporation, dehydration, the use of membranes and packaging. Innovative food processes: high pressure, pulsed electric, UV, ultrasounds and ohmic heating/cooking, and fundamental areas of engineering relevant for food processing such as heat and mass transfer. Process impact on food safety, quality and preservation.

Application of engineering principles to food processing. Topics include: heating and thermal processing, cooling, freezing and thawing, evaporation, dehydration, the use of membranes and packaging. Innovative food processes: high pressure, pulsed electric, UV, ultrasounds and ohmic heating/cooking, and fundamental areas of engineering relevant for food processing such as heat and mass transfer. Process impact on food safety, quality and preservation.

Application of engineering principles to food processing. Topics include: heating and thermal processing, cooling, freezing and thawing, evaporation, dehydration, the use of membranes and packaging. Innovative food processes: high pressure, pulsed electric, UV, ultrasounds and ohmic heating/cooking, and fundamental areas of engineering relevant for food processing such as heat and mass transfer. Process impact on food safety, quality and preservation.