Short course - Food Process Engineering Principles
A working knowledge of engineering principles is invaluable in the design and optimization of food processes, yet this topic is increasingly now receiving less attention on food science degree programmes. To address this growing knowledge gap we are providing an engaging and lively Food Engineering workshop on the 27th of May 2020 in University College Cork. The workshop is presented by experts with vast experience in the application of engineering tools to solve relevant problems in the food industry.
The engineering principles covered in the programme, in topics such as fluid characteristics, concentration processes and powder handling, can be applied to troubleshoot a broad range of commercial food products and ingredients. These workshops are unique in that they combine both theoretical and practical learning. Knowledge exchange is effectively facilitated by focusing on small, interactive groups that allow for lively interactions. You will find this intimate and encouraging learning environment an ideal forum for updating or refreshing your knowledge and networking with experts from both industry and academia.
About this course
Who should attend?
Those responsible for designing, optimising and managing the processing of food products that are safe, high quality and innovative. This includes:
- Technical, quality and marketing managers
- Production staff and plant operators
- Quality assurance personnel
- Product developers and R&D personnel
- Food retailers
- Those wishing to interact with experts in their field
Participants will benefit from:
- Knowledge-exchange with leading academic and industry practitioners
- Perspectives gleaned from operations in the UK and overseas
- Gaining a solid grasp of food process engineering principles
- Introduction, engineering units and mass balances
- The physics of process fluids
- Rheological analysis of food
- Principles of heat transfer
- Thermal process analysis
- Evaporation, membrane and drying technology
- Powder flow and dissolution science
- Food engineering tools of the future
This Workshop will:
- Improve your confidence dealing with engineering problems and calculations
- Aid you in performing heat and mass balances on your processes
- Teach you the effects of heat on microbial inactivation, enzymes and chemical reactions, with reference to D and z values and process evaluation for p*, F0 , B* and C* values
- Improve your understanding of the principles of concentration, fractionation and drying processes
- Give you the ability to incorporate concepts from rheology to support efforts at process analysis
- Update you on the latest science in powder flowabiility and dissolution
- Provide you with information on useful engineering concepts, including streamline and turbulent flow, fouling, residence times and distributions, steam properties and energy conservation
- Give you an expert overview of safety and quality issues, units and dimensions and methods of measurement
- Increase your awareness of the latest advances and future possibilities in engineering-based approaches to food process design
Dr Mike Lewis is the Lead Workshop Trainer. He taught at Reading University for almost 40 years and now runs workshops in different parts of the world for different companies. His recent research and other publications can be found on www.dairy-solutions.com
Dr Shane Crowley is a Lecturer in Food Processing at University College Cork. He graduated from UCC with a BSc in Food Science in 2012 and a PhD in Food Science and Technology in 2016. Shane was awarded a Fulbright-Teagasc scholarship in 2013, which facilitated his stay as a Visiting Scientist at the University of Wisconsin-Madison under the supervision of Prof. John Lucey from 2014 to 2015. In 2016 Shane was a postdoctoral researcher in the Food Ingredients Research Group at UCC, where he investigated the stability of clinical nutrition beverages to thermal processing. Shane’s research and teaching interests include the development of purified protein and mineral ingredients, membrane-based separation processes, colloidal aspects of food proteins, dissolution science, the flowability of food powders, formulation science for tailored nutritional products (e.g., infant, sports, elderly, clinical) and novel applications of processing technologies such as charged membranes and hydrocyclones.
Dr Seamus (James) A O’Mahony is a Lecturer in Food Science at University College, Cork. He graduated from UCC with a BSc in Food Science and a PhD in Food Science and Technology in 2001 and 2005, respectively. He conducted part of his PhD studies at the University of Wisconsin-Madison, USA in the area of milk protein ingredient development using membrane filtration technology. On completing his PhD, he was awarded a Government of Ireland postdoctoral researcher position at the Teagasc Food Research Centre, Moorepark. Seamus also worked in a number of industrial research and development positions for 5 years with Wyeth and Pfizer Nutrition. He currently has a large research group (20 PhD and MSc students and postdoctoral researchers) focused on food ingredients research. He has published over 50 peer-reviewed scientific papers, 12 book chapters and edited or co-authored 2 books over the last 10 years.
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