Process Engineering for Food Scientists
This course is designed to help bridge the communication gap between food scientists and process
engineers by teaching the principles of process engineering to food scientists in a way that is easily
understandable by food scientists. The course cuts through the jargon that prevents clear
communication to allow your team to more quickly and easily achieve your goals. The course is
taught by a food scientist and a process engineer.
Topics include:
Course Duration: 2 Days
engineers by teaching the principles of process engineering to food scientists in a way that is easily
understandable by food scientists. The course cuts through the jargon that prevents clear
communication to allow your team to more quickly and easily achieve your goals. The course is
taught by a food scientist and a process engineer.
Topics include:
- Mass Balances
- Energy Balances
- Scale-up Considerations
- Heat Transfer
- Drying Processes
Course Duration: 2 Days
Pricing
Cost per participant: $859 USD
Minimum Participants: 10
Other Costs: Travel costs and related expenses, shipping costs for any course materials
f you have less than 10 participants, please contact XIM.
back to Short Course List
Minimum Participants: 10
Other Costs: Travel costs and related expenses, shipping costs for any course materials
f you have less than 10 participants, please contact XIM.
back to Short Course List
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