FST3401: Fundamentals of Food

Engineering

DR. NURUL IZZAH KHALID

Department of Food Technology
Faculty of Food Science and Technology, UPM
nurulizzah@upm.edu.my
 Course Learning Outcomes
BLOOM’S TAXANOMY
NO. LEARNING OUTCOMES (COGNITIVE, PSYCHOMOTOR,
AFFECTIVE)

1.
To link the basic principles of food engineering with the design C4 -Analyzing: Separates material or concepts into
of the food production process component parts so that its organizational structure may be
understood.

P4 - Articulation: Coordinating and adapting a series of

2. To manipulate processing parameters to evaluate actions to achieve harmony and internal consistency.

CTPS- Critical thinking, problem solving

To propose the suitability of food engineering processes

3.
for food manufacturing. NS - numeracy skills
DR. NURUL IZZAH
Schedule for Sem 2 2022/2023
WEEK DATE TOPIC LESSON OUTCOME ACTIVITY ASSESSMENT

W1 16/03/2023 Chapter 1: Explain the roles of food engineering in food Lecture Quiz, Test 1
Introduction to food industry
engineering

W2 23/03/2023 Chapter 2: Use the right unit dan dimension for various Lecture Final Exam,
Introduction to units calculations in food engineering Test 1
and dimension Assignment 1 Assignment
W3 30/03/2023 Chapter 2: Use the right unit dan dimension for various Lecture Final Exam,
Introduction to units calculations in food engineering Test 1
and dimension
W4 06/04/2023 Chapter 3: Identify tools/ describe measurement Lecture Final Exam
Quantities and methods of different food properties for Test 1
measurements solid and liquid and system
 DR. NURUL IZZAH
Schedule for Sem 2 2022/2023
WEEK DATE TOPIC LESSON OUTCOME ACTIVITY ASSESSMENT

W5 13/04/2023 Chapter 3: Explain flow characteristics of Lecture Final Exam,

Quantities and Newtonian and non-Newtonian fluids
measurements in relation to different food systems Revision
using rheograms Test 1
W6 20/04/2023 Chapter 4: 1. Formulate mass balance with block Lecture Final Exam,
Material and energy diagram Assignment
balances 2. Formulate energy balance with Assignment 2
block diagram
W7 04/05/2023 Chapter 5: 1. Apply the steam stable Lecture Final Exam
Thermodynamics 2. Relate the enthalpy, entropy with
(Wesak steam engine and refrigeration
Day) system
DR. NOOR HADZUIN
Schedule for Sem 2 2022/2023
WEEK DATE TOPIC LESSON OUTCOME ACTIVITY ASSESSMENT

W8 11/05/2023 Chapter 6: Calculate fluid flow rate Lecture Quiz, Test 2

Fluid flow

W9 18/05/2023 Chapter 6: Calculate the energies in a steady fluid flow Lecture Final Exam,
Fluid flow Test 2

W10 25/05/2023 Chapter 7: Calculate steady heat transfer Lecture Final Exam,
Heat transfer Test 2

W11 01/06/2023 Chapter 7: Analyze the performance of heat exchangers Lecture Final Exam,
Heat transfer Test 2
DR. NOOR HADZUIN
Schedule for Sem 2 2022/2023

WEEK DATE TOPIC LESSON OUTCOME ACTIVITY ASSESSMENT

W12 08/06/2023 Chapter 7: Analyze the performance of heat exchangers Lecture Final Exam,
Heat transfer

W13 15/06/2023 Chapter 8: Define the properties of air Lecture Final Exam,
Psychrometry

W14 22/06/2023 Chapter 8: Apply psychrometric chart in food systems Lecture Final Exam,
Psychrometry
 Assessment
ACTIVITY MARKS (%) LECTURER
TEST 1 15 DR. IZZAH
TEST 2 15 DR. HADZUIN
ASSIGNMENT DR. IZZAH
10
DR. HADZUIN
LAB REPORT (GROUP) DR. IZZAH
10
DR. HADZUIN
LAB REPORT (INDIVIDUAL) DR. IZZAH
5
DR. HADZUIN
LAB QUIZ DR. IZZAH
5
DR. HADZUIN
FINAL EXAM 40 DR. IZZAH
DR. HADZUIN
TOTAL DR. IZZAH
100
DR. HADZUIN
 Chapter 1

Introduction to
Food
Engineering
DR. NURUL IZZAH KHALID
Department of Food Technology
Faculty of Food Science and Technology, UPM
nurulizzah@upm.edu.my
Tel No.: 017-6801890
 Food Engineering
What is Food engineering ?
the sciences that are related to the creation of food

This has been mostly interpreted as the scientific field of

designing processes for producing or stabilizing foods
• Design: equipment (unit operation) design; innovate and
improvement of unit operation
• Producing food: edible, safe food
• Stabilizing food: preservation
 Food engineer vs. food technologist
“Food engineer designs the equipment for food technologist to use”
to usel
~know how

Food engineer Food technologist handte the

unit operation

vs.

production of
managing & dealing food products Pasteurization milk
with the machine the
maintaining
quality of good = e.g., 72oC, 15 s
 What is the role of food engineers vs. food technologist in 3D printing industry?

Food engineer 1 To characterize the behavior of food • Rheological : Important to

material and improve their printability assuring the printability of the
(rheological & mechanical approach) formulation
• Mechanical : For customer
2 satisfaction (as they are
Development of nutraceutical rich food related to the texture of the
food products)
3 Innovation & Development in
Designing and
optimizing food vs. Bioprinting for Printing Meat &
seafood products (Future food)
Food technologist
3D printers
4
Cparameter 3 Customization of Food products
2 pressure
5 Extraction & purification of bioactive
velocity components from food
·
Size

&>
order for
food Stability of food powders
in
cessed 6
90 be pro
well.
 Timelines
Beginning:
Foods are localized and available in a specific time frame
• Abundance of one particular food in one area, seasons
• Human civilization: demand on foods and quantity

Up to 1950:
Stable food that are safe to eat (stay palatable after package open)
• Prevent food spoilage: heat treatment (e.g., food in jar and can)

1950-2000:
Diversity of foods
• Instant and convenience foods, chilled & frozen supply chain

2000 – beyond:
Health, Taste, & Sustainability
• Foods for health; taste and texture; sustainability
 Group discussion
• Discussion in a group and do a summary on the given topic
• The summary can be in words or diagrams or poster
• Oral presentation: The summary (2 presenters from each group)
 Topics for Group Discussion
Current field in food industry!!! Lets use ChatGPT !!!!!

• Group 1 (A): Thermal Stabilization Processes

• Group 1 (B): Nonthermal Stabilization Processes
• Group 1 (C): Cooling and Freezing
• Group 1 (D): Dehydration
• Group 2 (A): Separation and Isolation Processes
• Group 2 (B): Chemical Changes to Produce Ingredients and Products
• Group 2 (C): Structuring Processes
• Group 2 (D): 3D food printing
THANK
YOU