- Date: 02 May 2018
- Time: 9am - 5pm
- Cost: €350
- Venue: Food Science and Technology Building, UCC
A working knowledge of engineering principles is invaluable in the design and optimization of food processes, yet this topic is increasingly now receiving less attention on food science degree programmes.
To address this growing knowledge gap we are providing an engaging and lively Food Engineering workshop. The workshop is presented by experts with vast experience in the application of engineering tools to solve relevant problems in the food industry.
The engineering principles covered in the programme, in topics such as fluid characteristics, concentration processes and powder handling, can be applied to troubleshoot a broad range of commercial food products and ingredients.
These workshops are unique in that they combine both theoretical and practical learning. Knowledge exchange is effectively facilitated by focusing on small, interactive groups that allow for lively interactions.
You will find this intimate and encouraging learning environment an ideal forum for updating or refreshing your knowledge and networking with experts from both industry and academia.
Who should attend?
Those responsible for designing, optimising and managing the processing of food products that are safe, high quality and innovative. This includes:
- Technical, quality and marketing managers
- Production staff and plant operators
- Quality assurance personnel
- Product developers and R&D personnel
- Food retailers
- Those wishing to interact with experts in their field
Participants will benefit from:
- Knowledge-exchange with leading academic and industry practitioners
- Perspectives gleaned from operations in the UK and overseas
- Gaining a solid grasp of food process engineering principles
Course programme
- Introduction, engineering units and mass balances
- The physics of process fluids
- Rheological analysis of food
- Principles of heat transfer
- Thermal process analysis
- Evaporation, membrane and drying technology
- Powder flow and dissolution science
- Food engineering tools of the future
Lead Trainers
- Dr Mike Lewis
- Dr Shane Crowley
- Dr Seamus (James) A O’Mahony
To register please contact:
Mary McCarthy-Buckley
Manager
Food Industry Training Unit
School of Food and Nutritional Sciences
College of Science, Engineering and Food Science
University College Cork
Email: m.mccarthybuckley@ucc.ie
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