1. Introduction to food 2. What is it; major food types, complexity, biological variability 3. Food processing - processed foods 4. Foods composition- food composition tables- benefits and limitations 5. Food nutritional value - Atwater factors 6. Food pH - pH values for different foods- acid and low-acid foods 7. Units and dimensions 8.

Mass balances 9. Some Physical concepts, e.g. derived units, velocity, momentum, acceleration, force, energy and work 10. Food size, shape and other physical characteristics 11. Density and specific gravity 12. Viscosity simple rheology 13. More complex rheology 14.

Surface properties 15. Thermal properties 16. Specific heat 17. Latent heat 18. Enthalpy and enthalpy data for food 19. Heat balance calculations 20. Heat transfer 21. Mechanisms, steady state and unsteady state 22.

Conductions and thermal conductivity 23. Convection and heat film coefficients 24. Overall heat transfer coefficients and heat exchangers 25. The electromagnetic spectrum, food processing and food analysis 26. Reaction kinetics 27. D values and Z values, thermal process calculations - strengths and weaknesses 28. Properties of steam and refrigerants 29. Properties of air-water systems 30.

Some electrical properties, temperature measurement 31. Mass transfer - diffusion 32. Packaging material properties! 33. Membrane processing 34. Combined heat and mass transfer - e.g. drying 35. Unit Operations 36.

Novel processing methods 37. Processing measurements; temperature, pressure and flow 38. Homogenisation, size reduction 39. Food colour 40. Food flavour 41. Food texture 42. Water useage/Energy conservation/waste and its disposal 43. Emerging topics, e.

g. sustainability, 3-D printing.