1. Introduction to food<br>2. What is it; major food types, complexity, biological variability<br>3. Food processing - processed foods<br>4. Food composition- food composition tables- benefits and limitations<br>5. Food nutritional value - Atwater factors<br>6. Food pH - pH values for different foods- acid and low-acid foods<br>7. Units and dimensions<br>8. Mass balances<br>9. Some Physical concepts, e.g. derived units, velocity, momentum, acceleration, force, energy and work<br>10. Food size, shape and other physical characteristics<br>11. Density and specific gravity<br>12. Viscosity simple rheology<br>13. More complex rheology<br>14. Surface properties<br>15. Thermal properties<br>16. Specific heat<br>17. Latent heat<br>18. Enthalpy and enthalpy data for food<br>19. Heat balance calculations<br>20. Heat transfer<br>21. Mechanisms, steady state and unsteady state<br>22. Conductions and thermal conductivity<br>23. Convection and heat film coefficients<br>24. Overall heat transfer coefficients and heat exchangers<br>25. The electromagnetic spectrum, food processing and food analysis<br>26. Reaction kinetics<br>27. D values and Z values, thermal process calculations – strengths and weaknesses<br>28. Properties of steam and refrigerants<br>29. Properties of air-water systems<br>30. Some electrical properties, temperature measurement<br>31. Mass transfer - diffusion<br>32. Packaging material properties!<br>33. Membrane processing<br>34. Combined heat and mass transfer - e.g. drying<br>35. Unit Operations<br>36. Novel processing methods<br>37. Processing measurements; temperature, pressure and flow<br>38. Homogenisation, size reduction<br>39. Food colour<br>40. Food flavour<br>41. Food texture<br>42. Water useage/Energy conservation/waste and its disposal<br>43. Emerging topics, e.g. sustainability, 3-D printing
