As the global population is expected to reach over 9 billion by 2050, there is an increasing need to develop innovative ways to produce food and ensure the food produced can last long, contain as many nutrients as possible per gram, be safe and reach further. Food engineering is the tool to meet these needs of the present and future population. This course covers the aspects of food engineering that are directly related to food. It has been designed in such a way that regardless of your background knowledge or prior education, by the end of the course you should be able to have a good understanding of the food engineering concepts introduced here. Participants of the course should, at the end of the course be able to understand how some food processes are carried out in the industry and the role of the food engineer in meeting the sustainable development goals with regards to food security. In addition to this, by the end of the course participants should be able to apply some of the governing equations to do some fundamental shelf life studies calculations and food sterilization calculations. Topics covered in the course include:

• Food engineering, food security, and the SDGs

• Socioeconomic impact of food engineering

• Food deterioration & shelf life studies

• Food preservation processes

• Food sterilization

• Food packaging

• Temperature tolerance of food in storage

These are further broken down into various sub-topics. The course uses a combination of audio-visual explanations and illustrations as well as worked examples and test yourself quizzes to aid your learning.