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Fundamentals of Food Processing and Packaging Engineering

Course Description: The course includes the following content: Engineering fundamentals related to food manufacturing - Engineering dimensions and units - Heat transfer - Mass balance - Psychrometric charts - Food handling equipment - Drying - Refrigeration - Food packaging (specifications, properties, types, package design). In addition to various practical applications on all the previous topics.
Credits: 2
Prerequisites: MATH165
Objectives of the course :

By the end of the course, students should be able to comprehend the engineering principles of fluid handling, heat transfer methods, drying and cooling systems, and food packaging specifications and properties.

Course outputs :

1. It mentions the food drying and cooling system, and the specifications and properties of food packaging.
Calculates the material balance for food ingredients.
3. Drawings of food trading equipment and drying and cooling systems.

Additional information:
  • Last updated: 2026-06-16

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