23FTB201 – UNIT OPERATIONS IN FOOD PROCESS ENGINEERING

About the Course       

 Process Engineering is a core course that introduces the fundamental physical operations used in the processing, preservation, handling, and packaging of food materials. The course focuses on the engineering principles behind food manufacturing processes and explains how raw agricultural products are transformed into safe, stable, and high-quality food products.

Students learn about the behavior of food materials during processing and the design and operation of equipment used in the food industry. The course integrates concepts from heat transfer, mass transfer, fluid mechanics, thermodynamics, and mechanical operations to solve practical food processing problems.