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Today's food engineering research leaders tend to be experts in materials science (e g , rheology, mass transfer properties, and thermal and electrical food
A new definition and scope of food engineering as a discipline is presented • A theme-based approach to higher education curriculum design is also presented
Therefore, food engineering can be defined as the art and science of transformation of agricultural materials into final products or the conservation of
The curriculum, with varying definitions, is said to be a plan of the teaching- learning process that students of an academic programme are required to
The food industry, by definition and by its very nature, adds value to and stimulates agricultural production, contributing to market expansion and generating
The physical properties of foods are of utmost interest to the food engineer, mainly for two reasons: ? Many of the characteristics that define the