The course Food Engineering (BTF228TC3) offers a comprehensive foundation in applying engineering principles to food production processes. Through an integration of theoretical concepts and practical applications, students will explore core topics such as thermodynamics, fluid flow, mass and energy balance, heat transfer, psychrometrics, and food freezing. The course emphasizes understanding and analyzing the behavior of food systems under various processing conditions, equipping students with the skills to evaluate and optimize food processing operations using engineering tools and techniques.
- Teacher: Nivetha Rajendran