Intermediate Food Process Engineering

Size it, design it, commission it and keep it running. This course takes food process engineering from fundamentals to real design calculations.

Engineers and technologists are asked to choose pumps for thick products, size heat exchangers and holding tubes, cut evaporator steam use, set dryer conditions and tune control loops. Each of those decisions has a food safety and a cost side, and both depend on getting the calculations right.

Intermediate Food Process Engineering is a 20-hour online course for process technologists, engineers and technical managers who design, commission or improve food processes. It builds on the fundamentals of balances, heat transfer and fluid flow, and works through design problems from dairy, brewing, beverages, meat, bakery and ingredients plants.

What the course covers

Six modules: rheology and non-Newtonian flow; heat exchanger design and thermal processing; evaporation and concentration; drying and freezing calculations; mechanical separations and mixing; and instrumentation, control and energy efficiency.

Each module closes with a design activity, a knowledge check and a game: work out why a pasteuriser would not divert, follow a milk droplet through a spray dryer, and choose the right sensor for each job. Every lesson has a Listen to this lesson option. All activities, knowledge checks and games are compulsory and open in order.

The course ends with a capstone project and a proctored final assessment: 40 questions drawn at random, so every attempt is different. 60 minutes, 70 percent to pass, 3 attempts.

Your certificate

Pass the final assessment and you receive an ASC Food Safety Certificate of Achievement for Intermediate Food Process Engineering. It shows your name, the course, the completion date and a unique verification ID with a QR code, so an employer or auditor can check it online at ascfoodsafetytraining.com. You can download it from your dashboard as soon as you pass.

The course was developed by ASC Food Safety’s multidisciplinary team of industry professionals, led by Mthokozisi Nkosi, with contributions from specialists in brewing, dairy processing, meat processing and nutrition. It follows international references: Codex Alimentarius, ISO 22000 and WHO and FAO guidance.