Introduction to Food Process Engineering

Every food plant runs on heat, flow, pressure and clean steel. This course teaches the engineering that keeps product safe and lines running.

A pasteuriser only works if the heat exchanger, pump and holding tube are sized and run correctly. A cold room only holds temperature if the refrigeration plant is right. Operators, technicians, maintenance staff and new engineers who understand the engineering behind the process spot problems earlier and fix them properly.

Introduction to Food Process Engineering is a 16-hour online course for students, technicians, operators, maintenance staff and new engineers in food manufacturing. It needs school algebra and nothing more, and every calculation is worked through step by step with examples from dairy, brewing, beverages, meat and bakery plants.

What the course covers

Six modules: units, dimensions and process calculations; mass and energy balances; heat transfer and heat exchangers; fluid flow, pumps and pipework; utilities including steam, water, compressed air and refrigeration; and hygienic equipment and plant layout.

Each module closes with a practical activity, a knowledge check and a game: choose the right pump for the duty, find the pinhole in a pasteuriser plate, and trace refrigerant round the cycle. 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 Introduction to 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.