Dairy Science and Food Technology

Scientific, information & consultancy services for the food industry

 








 




 

 






 

 








 





 

 





 






 

 



 

Copyright Protected

Content copyright protected

Science Services

DSFT has been providing science based consultancy services globally since 2002.
  
Click to learn more.

Food Process Engineering Principles Workshop at UCC

Food Process Engineering Principles Workshop   25 October 2018 University College Cork

Food process engineering UCC

 

Introduction

 A working knowledge of engineering principles is invaluable in the design and optimization of food processes, yet this topic is increasingly now receiving less attention on food science degree programmes.

 To address this growing knowledge gap we are providing an engaging and lively Food Engineering workshop. The workshop is presented by experts with vast experience in the application of engineering tools to solve relevant problems in the food industry.

The engineering principles covered in the programme, in topics such as fluid characteristics, concentration processes and powder handling, can be applied to troubleshoot a broad range of commercial food products and ingredients.

These workshops are unique in that they combine both theoretical and practical learning. Knowledge exchange is effectively facilitated by focusing on small, interactive groups that allow for lively interactions.

You will find this intimate and encouraging learning environment an ideal forum for updating or refreshing your knowledge and networking with experts from both industry and academia. 

Who should attend?

Those responsible for designing, optimising and managing the processing of food products that are safe, high quality and innovative. This includes:

  • Technical, quality and marketing managers
  • Production staff and plant operators
  • Quality assurance personnel
  • Product developers and R&D personnel
  • Food retailers
  • Those wishing to interact with experts in their field

Participants will benefit from:

  • Knowledge-exchange with leading academic and industry practitioners
  • Perspectives gleaned from operations in the UK and overseas
  • Gaining a solid grasp of food process engineering principles

Course programme

  • Introduction, engineering units and mass balances
  • The physics of process fluids
  • Rheological analysis of food
  • Principles of heat transfer
  • Thermal process analysis
  • Evaporation, membrane and drying technology
  • Powder flow and dissolution science
  • Food engineering tools of the future

This Workshop will:

  • Improve your confidence dealing with engineering problems and calculations
  • Aid you in performing heat and mass balances on your processes
  • Teach you the effects of heat on microbial inactivation, enzymes and chemical reactions, with reference to D and z values and process evaluation for p*, F0 , B* and C* values
  • Improve your understanding of the principles of concentration, fractionation and drying processes
  • Give you the ability to incorporate concepts from rheology to support efforts at process analysis
  • Update you on the latest science in powder flowabiility and dissolution
  • Provide you with information on useful engineering concepts, including streamline and turbulent flow, fouling, residence times and distributions, steam properties and energy conservation
  • Give you an expert overview of safety and quality issues, units and dimensions and methods of measurement
  • Increase your awareness of the latest advances and future possibilities in engineering-based approaches to food process design
  • Upon successful completion, award you with a digital badge which can be used to support your CV and e-portfolio

Digital Badge Award

 A digital badge is an award which recognises your accomplishment in completing an unaccredited course and is referred to as a micro-credential. By taking part in the in-course activities and successfully completing the in-course questions you will qualify for a digital badge in Food Process Engineering Principles. The badge can be downloaded and included on CVs, shared via email or included on your e-portfolio (for example on linkedin). When a person or employer clicks on your digital badge they will see the specific specific details of the course, the process by which the course was given and if the course was successfully completed. Digital badges can be used to illustrate continued professional development and can supplement existing qualifications. Further information on UCC digital badges can be accessed here.

 To register please contact:   Mary McCarthy-Buckley

Manager Food Industry Training Unit

School of Food and Nutritional Sciences College of Science, Engineering and Food Science University College Cork Email: m.mccarthybuckley@ucc.ie

 

 

We use cookies to improve our website and your experience when using it. To find out more about the cookies we use, see our Privacy and Cookie Policy.

info_icon Food Process Engineering Principles Workshop at UCC