Food manufacturing is characterized by the design of large food processing enterprises. It is based on research in physics and on engineering design of machines. The intention of this seminar course is to analyze various unit operations of food processing with a focus on physical laws and engineering principles.

The objective of this lecture series is to teach the basic physics of food process engineering, especially the the principles of fluid flow and heat transfer as well as equipment design and scale-up in food processing. Based on these fundamentals, thermal processes in food engineering such as heat treatment, evaporation and the properties of humid air will be taught.