Food Process Engineering 1

Course Coordinator

ECTS points:


Course number:

Course Description



Operations and processes in food industry – engineering aspects and mathematical interpretation. Mechanical and physical processes – washing, cleaning, peeling, grinding, sorting, pressurization, homogenisation, filtration. Thermal processes (blanching, cooking, roasting, baking). Mass and energetic balances of thermal processes (pasteurisation, sterilization, evaporation). Solid-liquid separation (sedimentation, filtration, pressing). Crystallization. Chemical processes: hydrolysis, hydrogenation, neutralization, esterification,. Enzyme processes:  hydrolysis of pectins, proteins, carbohydrates. Microbial processes - different types of fermentation. Extrusion - material and energy balance and application to food production.

Practice and seminars:

Preliminary operations in food production. Grinding. Particle size determination. Filtration. Non-stationary heat transfer during cooling and freezing. Mass and energetic balance during sterilization, filtration, thermal processes, chilling and freezing.


  • explain the difference between processes and operations in the food industry, state examples of processes in the food industry
  • describe and explain chemical and enzymatic processes in the food industry
  • describe and explain the physical and mechanical processes in the food industry
  • suggest the application of fermentation processes in the food industry
  • apply processes in the food industry depending on the specificity of food products (homogenization, emulsifying, extrusion, conches, tempering ...)
  • develop  the material and energy balance sheets of various processes in the food industry

To enrol in this course, the following courses must be completed:

  • Transport Phenomena
  • Unit Operations
  • Physical Properties of Complex Systems-Foods
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