Faculty: INSTITUTE OF SCIENCES This major focuses on the application of engineering principles to the production, processing, packaging, and preservation of food. Students will study food processing technologies, quality control, food safety, and sustainable practices. The program integrates theoretical knowledge with practical skills to prepare students for careers in food manufacturing, research, product development, and quality assurance. **Learning Objectives:** - Understand the principles of food engineering and their role in food production and preservation. - Develop skills in designing and optimizing food processing systems. - Learn techniques for ensuring food quality, safety, and sustainability. - Explore the principles of food chemistry, microbiology, and thermodynamics. - Understand the regulatory frameworks and standards governing food engineering. - Analyze the challenges and opportunities of working in the field of food engineering. - Develop critical thinking and problem-solving skills to address contemporary food engineering challenges. **Major Outline:** 1. **Introduction to Food Engineering** - Overview of the field, its history, and its significance in food production. 2. **Food Processing Technologies** - Study of thermal and non-thermal processing methods, including pasteurization, sterilization, and freezing. 3. **Food Quality and Safety** - Principles of quality control, food safety management systems, and hazard analysis. 4. **Food Chemistry and Microbiology** - Fundamentals of food composition, reactions, and microbial interactions. 5. **Food Packaging and Preservation** - Techniques for packaging design, shelf-life extension, and preservation technologies. 6. **Sustainable Food Engineering** - Strategies for reducing waste, energy consumption, and environmental impact in food production. 7. **Emerging Trends in Food Engineering** - Impact of new technologies, such as nanotechnology, automation, and smart packaging. **Assessment Methods:** - Laboratory experiments and food processing projects. - Written assignments and research papers. - Presentations on food engineering case studies and innovations. - Participation in group discussions on contemporary issues. **Recommended Textbooks:** - "Food Process Engineering and Technology" by Zeki Berk. - "Introduction to Food Engineering" by R. Paul Singh and Dennis R. Heldman. - "Food Engineering Handbook: Food Process Engineering" by Theodoros Varzakas and Constantina Tzia. **Prerequisites:** Basic knowledge of engineering, chemistry, and biology. **Major Duration:** Four years, combining lectures, laboratory work, and practical projects. **Certification:** Degree in Food Engineering, depending on the program. **Target Audience:** Undergraduate and graduate students in engineering, food science, or related fields, and professionals seeking to enhance their skills. This major prepares students to design and optimize food production systems, ensuring quality, safety, and sustainability, leveraging theoretical knowledge, practical skills, and emerging trends in food engineering.