Food Processes Engineering

Course Coordinator

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Course Description

Recent developments in the food processing and food preservation. Innovative non-thermal methods in food processing: high hydrostatic pressure, pulsed electric fields, pulsed light, oscillatory magnetic field, ultrasound, cold plasma, the pressure shifted freezing, membrane separation, ultrasonic radiation, ionizing radiation. Innovative thermal methods of food processing: UHT and aseptic processing, ohmic heating, microwave heating and radio waves. The vacuum cooling and freezing. Preservation with combination of methods. Principles and methods of minimal food processing. Materials and methods for packaging food.

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