Introduction to Food Engineering & Technology
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Follow on Instagram for UpdatesIntroduction to Food Engineering & Technology Syllabus — Unit-wise Content
The official GTU curriculum for Introduction to Food Engineering & Technology (subject code BE03051031) as prescribed for Food Engg. · Semester 3 divides the course into 5 units, covering 9 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (BE03051031)Unit 1 Fundamentals of Food Engineering
- Introduction to food engineering and its significance in food processing Basic engineering principles applied in food technology * Problem Based Learning (PBL) aims to accommodate learning beyond syllabus as per clause 9.4 of NBA manual
- Program Name: Bachelor of Engineering Level: UG Branch: Food Engineering & Technology Subject Code: BE03051031 Subject Name: Introduction to Food Engineering & Technology Units and dimensions in food engineering Mass and energy balance in food processing
Unit 2 Heat Transfer in Food Processing
- Fundamentals of heat transfer: Conduction
- convection, and radiation Heat exchangers and their applications in food industries Thermal processing of foods: Pasteurization
- sterilization, and blanching Evaporation and its applications in food concentration
Unit 3 Fundamentals of Mass and Energy balance
- Application of mass and energy balances in food engineering operations Principles of mass transfer in food systems Diffusion and osmosis in food processing
Unit 4 Food Preservation and Processing Technologies
- Principles and methods of food preservation Refrigeration and freezing: Cold storage systems Drying and dehydration of food products Emerging food processing technologies: High-pressure processing
- irradiation, and pulsed electric fields
Unit 5 Food Industry Overview and Equipment
- Overview of the food processing industry and its current status Equipment and machinery used in food processing Process control and automation in food industries Sustainability and waste management in food engineering
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