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Module Title - Food Plant and Process
Number of credits – 10

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)