FST 405
Food Process Machinery
2
Course Description
At the end of this course, the students should be able to:
1. operate food processing equipment, exploring the differentr types available;
2. describe mechanical processes involving compression, shear or impact force;
3. discuss unit operations: Description; Sorting: Operates similarly to and overlaps with
grading; and
4. explain the process of cleaning and remove foreign matter and contamination.
Course Outline
Design features and functions of equipment used in the food Industry e.g. equipment for
cleaning, sorting, grading, size reduction, mixing, homogenisation, filtration, distillation,
centrifugation etc. Design and fabrication of simple food processing machineries. Electric
motors. Automation/process control.