The course aims to introduce students to basic concepts, definitions and design principles related to food processing and technology. After successfully completing the course, the student will be able to:

• Understand the basic principles of food technology as well as the most important challenges.  
• Understand the links between quality of food, human health, and environmental quality
• To make calculations and simulations using appropriate tools
• Evaluate and select appropriate treatment processes
• Design food processing plants

• Synthesize data with the use of appropriate technologies and design models in the food technology
• Successfully evaluate issues and challenges related to food processing plants
• Promote free, creative and causative thinking

1. Introductory concepts in Food Technology  
2. Physical, (bio)chemical and Microbiological Properties of Food
3. Basic principles of Mass and Energy Balance
4. Control Points of Treatment Processes
5. Volume Reduction, Mixing and Filtration
6. Membrane-based Processes in Food Engineering
7. Centrifugation in Food Engineering
8. Ion Exchange processes
9. Food Spoilage and Preservation
10. Thermal Processes: Methods and Equipment
11. Food Packaging
12. Food disinfection
13. Food Safety and Sanitation

Use of Information and Communication Technology

• Power point presentations
• E-class support

Assessment Method

Ι. Written final examination (100%).

• Food Process Engineering and Technology, Authors: Zeki Berk, Academic Press 
• Food Engineering Handbook Authors: Theodoros Varzakas, Constantina Tzia. CRC Press.