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Overview

Food engineering principles (heat and mass transfer) are the basis of food processing. In this course, you will understand and apply important aspects of food engineering in greater depth, focussing on selected unit operations such as drying, spray drying, distillation, liquid-liquid extraction, membrane filtration and radiation. By undertaking this course,… For more content click the Read More button below.

Delivery

In-person - Standard (usually weekly or fortnightly)

Fees

Pre-2019 Handbook Editions

Access past handbook editions (2018 and prior)