Introduction to Food Engineering

Introduction to Food Engineering, available at $49.99, has an average rating of 3.7, with 22 lectures, 7 quizzes, based on 5 reviews, and has 25 subscribers.

You will learn about Food engineering concepts and significance to the sustainable development goals and Industry Processes and governing equations of food shelf life studies Key processes like sterilization and food packaging Food preservation processes This course is ideal for individuals who are University students or Policy makers or Professionals in food or other industry or Engineers and technicians in food industry or related industry or Business professionals or investors in food industry or Equipment operators in food industries or Manufacturers or Food distributors or others It is particularly useful for University students or Policy makers or Professionals in food or other industry or Engineers and technicians in food industry or related industry or Business professionals or investors in food industry or Equipment operators in food industries or Manufacturers or Food distributors or others.

Enroll now: Introduction to Food Engineering

Summary

Title: Introduction to Food Engineering

Price: $49.99

Average Rating: 3.7

Number of Lectures: 22

Number of Quizzes: 7

Number of Published Lectures: 22

Number of Published Quizzes: 7

Number of Curriculum Items: 29

Number of Published Curriculum Objects: 29

Original Price: $24.99

Quality Status: approved

Status: Live

What You Will Learn

Food engineering concepts and significance to the sustainable development goals and Industry
Processes and governing equations of food shelf life studies
Key processes like sterilization and food packaging
Food preservation processes

Who Should Attend

University students
Policy makers
Professionals in food or other industry
Engineers and technicians in food industry or related industry
Business professionals or investors in food industry
Equipment operators in food industries
Manufacturers
Food distributors
others

Target Audiences

University students
Policy makers
Professionals in food or other industry
Engineers and technicians in food industry or related industry
Business professionals or investors in food industry
Equipment operators in food industries
Manufacturers
Food distributors
others

As the global population is expected to reach over 9 billion by 2050, there is an increasing need to develop innovative ways to produce food and ensure the food produced can last long, contain as many nutrients as possible per gram, be safe and reach further. Food engineering is the tool to meet these needs of the present and future population. This course covers the aspects of food engineering that are directly related to food. It has been designed in such a way that regardless of your background knowledge or prior education, by the end of the course you should be able to have a good understanding of the food engineering concepts introduced here. Participants of the course should, at the end of the course be able to understand how some food processes are carried out in the industry and the role of the food engineer in meeting the sustainable development goals with regards to food security. In addition to this, by the end of the course participants should be able to apply some of the governing equations to do some fundamental shelf life studies calculations and food sterilization calculations. Topics covered in the course include:

Food engineering, food security, and the SDGs
Socioeconomic impact of food engineering
Food deterioration & shelf life studies
Food preservation processes
Food sterilization
Food packaging
Temperature tolerance of food in storage

These are further broken down into various sub-topics. The course uses a combination of audio-visual explanations and illustrations as well as worked examples and test yourself quizzes to aid your learning.

Course Curriculum

Chapter 1: Introduction

Lecture 1: Introduction

Lecture 2: Course Outline

Chapter 2: Food Engineering, Food Security and Industry

Lecture 1: Lecture 01

Lecture 2: Lecture 1

Lecture 3: Lecture 2

Chapter 3: Food Engineering Concept and Processes

Lecture 1: Lecture 3

Lecture 2: Lecture 4

Lecture 3: Lecture 5

Lecture 4: Lecture 6

Lecture 5: Lecture 7

Lecture 6: Lecture 8

Lecture 7: Lecture 9

Lecture 8: Lecture 10

Lecture 9: Lecture 11

Lecture 10: Lecture 12

Lecture 11: Lecture 13

Lecture 12: Lecture 14

Lecture 13: Lecture 15

Lecture 14: Lecture 16

Lecture 15: Lecture 17

Lecture 16: Lecture 18

Lecture 17: Lecture 19

Instructors

Ololade Olatunji
Educator at Udemy

Rating Distribution

1 stars: 1 votes
2 stars: 0 votes
3 stars: 0 votes
4 stars: 3 votes
5 stars: 1 votes

Frequently Asked Questions

How long do I have access to the course materials?

You can view and review the lecture materials indefinitely, like an on-demand channel.

Can I take my courses with me wherever I go?

Definitely! If you have an internet connection, courses on Udemy are available on any device at any time. If you don’t have an internet connection, some instructors also let their students download course lectures. That’s up to the instructor though, so make sure you get on their good side!

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