Food Process Engineering
University College Dublin
Area of Study
Biological Systems Engineering
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits2.5 - 3
Recommended U.S. Quarter Units3.75 - 4.5
Hours & Credits
OverviewIn this module you will study the application of fluid flow, heat and mass transfer, and reaction kinetic principles to a range of unit operations employed in the processing and preservation of food products. Specific topics covered will include drying, pasteurisation, aseptic processing, microwave and dielectric heating, crystallisation, centrifugation, mixing, extraction, emulsification, centrifugation and process analytical technology. New and emerging technologies for the non thermal processing of foods and bioproducts will be reviewed. Physical, chemical and microbiological changes which occur in foods during processing will also be studied. Specific case studies will used to illustrate the processing technology presented in this module.
Courses and course hours of instruction are subject to change.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.
ECTS (European Credit Transfer and Accumulation System) credits are converted to semester credits/quarter units differently among U.S. universities. Students should confirm the conversion scale used at their home university when determining credit transfer.
Please reference fall and spring course lists as not all courses are taught during both semesters.
Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.