Unit Operations in Food Engineering

The course aims to provide students with the knowledge of unitary operations in terms of phenomenology, material and energy balances and kinetics. The course will also have the aim of providing students with the knowledge of mathematical relations and models useful for the solution of numerical design and control problems as well as the knowledge of the functional schemes of the main plants and of the optimization criteria.

At the end of the course the students will be able to face and solve problems of control and design for unit operations regarding fluid transport, heat transfer, evaporation concentration, pasteurization and thermal sterilization, drying, centrifugation, filtration and separation for membrane. At the end of the course the students will also be able to assess the suitability of the facilities and the operating conditions of the treatments and to define the optimization conditions with a technical language appropriated.