Thermal Processing of Foods



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The Food and Agriculture Organization (FAO) of the United Nations (UN) issued a report on the importance and complexities associated with feeding the projected 9.1 billion world population in 2050. Sustainable production of safe and nutritious foods, development of foods that have a long shelf life and foods that are either ready-to-eat or easy to are of greater importance towards meeting this goal. Understanding “Food Engineering” and “Thermal Processing of Foods” serves as basic requirement means of meeting this goal.

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Week 1 : Food microbiology: microbial growth and concerns in various foods, Blanching, Pasteurization, Ultra-pasteurization, Hot fill and UHT
Week 2 : Thermal processing equipment, Milk pasteurization, Canning operations
Week 3 : Temperature distribution and heat penetration, Kinetics of reactions, F value and process requirements
Week 4 : Quality considerations and process optimization, Shelf life studies, Validation of heat processes
Week 5 : Fundamentals of aseptic processing, Aseptic equipment design, Aseptic process design
Week 6 : Microwave and radio frequency heating, Ohmic heating, Overview of non-thermal processing technologies
Week 7 : Advanced separation processes, High pressure, dialysis, ultrafiltration and reverse osmosis, Nanofiltration, electro dialysis and membrane separation
Week 8 : Various types of heat exchangers for food process engineering, Various types of driers for food process engineering
Week 9 : Importance and applications of extrusion technology in food processing, Changes of properties and functional components of extruded foods
Week 10: Food biosensors, Types of functional foods: Probiotics and nutraceuticals
Week 11: Packaging considerations: Barrier and mechanical properties of different food packaging materials, Biocomposite/bionanocomposite
materials for food packaging applications
Week 12: Sanitary components and requirements, Regulatory considerations

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