FOOD ENGINEERING - PRINCIPLES AND PRACTICAL APPLICATIONS

This short course is run by FoodStream in conjunction with Food Industry Engineering Pty Ltd.

For Further Information Contact: Gordon Young, FoodStream Pty Ltd

Email: gyoung@foodstream.com.au

Ph +61 7 3018 2800

Fax +61 7 31026252

The first two days of this course covers basic engineering principles used in food processing. These principles will be applied to common food processing operations (eg drying, freezing, heating and chilling etc) on the optional third day.

 

When & Where:

 

Date & location of the next course to be determined. If you are interested please contact Gordon Young - email gyoung@foodstream.com.au - to ensure you are notified of future plans.

 

Course Presenters:

 

The course is presented by Dennis Forte of Dennis Forte & Associates, and Gordon Young of FoodStream Pty Ltd.

 

Dennis Forte is a chemical engineer with extensive food engineering experience through employment with companies such as Mars Confectionary, Uncle Bens of Australia, and Uncle Tobys. His ability to use and convey theoretical engineering principles in the practical situation is highly regarded.

 

Gordon Young has worked across a broad range of food processes through experience public research bodies and the University of Qld, and more recently through consulting work with a range of companies. He also teaches food engineering and food technology subjects at the University of Qld.

 

Program Highlights:

 

Days one and two cover basic engineering principles used in food processing. Examples to demonstrate/practice application of the theory will be included.

Basic units and dimensions

Thermodynamic properties of food

Heat transfer (steady and unsteady state)

Mass and energy balances

Gases and vapours

Steam properties and utilization

Psychrometrics

Basic food rheology

Fluid flow and pumping

 

The optional third day applies these principles to common food processing operations, with relevant tutorial exercises. Participants may concentrate in particular areas depending on demand.

Drying

Heating and chilling, heat exchangers

Freezing

Mixing and blending

Rolling and sheeting

Agglomeration

 

Link to typical program for this course.

 

Who should attend?

 

For food technologists, scientists, and engineers wishing to improve their skills in areas such as heat transfer, heat and mass balances, food rheology, utilization of steam, fluid transfer/pumping and psychrometrics.

 

If you are interested in attending this course please contact Gordon Young email gyoung@foodstream.com.au