This course benefits food technologists, scientists, and engineers wishing to improve their skills in areas such as heat transfer, heat and mass balances, food rheology, utilization of steam, fluid transfer/pumping and psychrometrics.

The first two days cover basic engineering principles used in food processing. These principles are applied to common food processing operations (eg drying, freezing, heating and chilling, etc) on the optional third day.

Click here for typical course program

There are currently no definite plans as to when this course will be offered next.  Please contact us if you are interested in this course.