Physical, Mathematical and Chemical Systems. Modeling - Principles of model Formulation, Representation of Model, Fundamental Laws, Types of Modeling Equations, Black Box Principles, Boundary Condition, Validation of model. Benefits of modeling in food process.

Introduction, Biological models - Genetic models, growth models, killingoff models and productions models. Technological models - heat transfer models, oxygen transfer models and mixing models. Economic models and mixed models. Models in MAP: Principle and methods, macro, micro and meso level models.

Introduction, modeling product heat load during cooling - single tank model and tank network model. Modeling product heat load during freezing. Numerical solution of heat conduction equation with phase change. Finite different models and element model. Modeling of combined heat and mass transfer - porous, non-porous foods, foods with impermeable skin and frozen foods.

Types, basic equations - Microbiological and quality kinetics, thermal transport equations. Conduction equations, complex models for non-uniformity and convective flows, sterilization of liquids foods and foods containing particulates. Models for microwave and ohmic heating

Soft tools for Sensory analysis, Mathematical analysis, data treatment tools, design tools, Simcad Pro simulation software, COMSOL, gPROMS