Course title
食品工学   [Food engineering]
Course category		Requirement		Credit	2
Department		Year	3～	Semester	3rd
Course type	3rd	Course code	01bn3029
Instructor(s)
野村 義宏   [NOMURA Yoshihiro]
Facility affiliation	Scleroprotein and Leather Research Institute	Office		Email address

Course description

In order to understand and control processing operations in food manufacture, phenomena occurred in food manufacturing equipment such as flux of food, balance and transfer for both mass and heat should be comprehended in a quantitative way. This class will learn balance of mass and heat, basic theory of transfer phenomena ( ex. flow, heat transfer, diffusion), kinetics of chemical reaction and sterilization in foods, and fundamental of food refrigeration. In addition, the quantitative risk assessment, which is a typical method for quantitative estimation of food safety, will be also referred. The first half of the lecture will be an overview of the faculty members, and the second half will be a case study in which issues will be set and the solutions will be addressed.

Expected Learning

The goal is to comprehensively learn from the basics to applications related to food manufacturing. The following individual goals are set. 1) Acquire the idea of improving efficiency in the food manufacturing process. 2) Understand management related to safety, security and food hygiene. 3) Understand the kinetics of sterilization and be able to perform simple sterilization calculations. 5) Explain the principle of food freezing operation. 6) Understand the principle of food risk assessment and be able to calculate simple risks. Corresponding criteria in the Diploma policy: See the curriculum maps. https://www.tuat.ac.jp/campuslife_career/campuslife/policy/

Course schedule

Lesson 1 Outline, Food engineering Lesson 2 Unit Lesson 3 Water in food Lesson 4 Food processing１（Brewing） Lesson 5 Food processing２（Drink） Lesson 6 Food processing３（Frozen Food） Lesson 7 Introduction to participatory planning method Lesson 8 Case study of planning methods in the food industry１ Lesson 9 Case study of planning methods in the food industry２ Lesson 10 Food refrigeration / food preservation 1 Lesson 11 Food refrigeration / food preservation 2 Lesson 12 Food market theory Lesson 13 Diffusion (solid, liquid, gas) Lesson 14 Flow and Rheology Lesson 15 Summary and Test

Prerequisites

Learners are recommended to complete Food Chemistry 1 & 2 and Food Processing. In addition to the lectures in the class, you are recommended to prepare and review the class using the standard amount of time as specified by the university for each class.

Required Text(s) and Materials

To refer the materials posted in the classroom as possible.

References

1. T.Yaho “Fundamentals of food enginnering” Korin Publishing, 2. H. Kumagai et al., “Introduction to food enginnering” I&K Corp., 3. Matsuno & Yano eds., “Food physical chemistry” Kyoritsu Publishing, 4. Committee for revision of food refrigeration technology “The new food refrigeration technology” JSRAE, 5. R. P. Singh & D. R. Heldman, “Introduction to Food Engineering” Academic Press

Assessment/Grading

Test and Reporting assignment: 100%

Message from instructor(s)

It is also an important lecture content as a basis in the manufacturing of food, chemical products, cosmetics, pharmaceuticals and biotechnology. In order to deepen the understanding, we plan to incorporate exercises as much as possible into the lessons. Case studies will be conducted face-to-face. I think that it will help you to understand the contents if you thoroughly review using the assignments.

Course keywords

Water, Heat transfer, Heating, Cooling, Sterilization, Refrigeration

Office hours

After class

Remarks 1

Please check the classroom of this course for changes in class schedules due to the effects of the new coronavirus infection.

Remarks 2

Related URL

http://www.collagen-institute.jp/index.html

Lecture Language

Japanese

Language Subject

English

Last update

2/7/2022 1:54:51 PM