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Module Title - Food Plant and Process
Number of credits – 20
Economic and hygienic processing of foods is important to a number of companies and an area of active research. The module looks to guide students through important first principles and their application in how key processes and plant operates.
It also considers how this engineering analysis can be applied to understanding how food is processed by the body and the general supply chain problem (farm to fork to stomach to waste to energy)
By the end of the module you will be able to:
- Assess the importance of various food processing and cleaning routes and recommend suitable applications for specific product types.
- Use underpinning engineering principles to critically assess current models of plant and process.
- Rate novel processes and models as presented during module and from the literature