Applied Food Science and Engineering
Fundamentals of food science and engineering. Food preparation, characterization, and preservation. Food safety and sanitation. Regulatory, financial, and ethical implications of food and food products. Multiphase systems (foams, slurries, emulsions). Food engineering unit operations: sterilization, pasteurization, lyophilization, fermentation, filtration, crystallization, milling, distillation. Design, analysis, and optimization of food processes, products, and formulations.
Prerequisite: Senior standing and permission of instructor.
Course Code: EID 375