The aim of this course is to make critical review of various procedures for measurement and estimation of engineering properties of relevance to the design of food processing operations.

This course includes; physical properties (mass, volüme, area, rheological, microstructure) of foods , thermal and thermodynamic properties, mass transfer properties, physicochemical properties in membran separation process, electrical properties, ultrasound properties, optical properties of foods, and novel measurement techniques for relavant properties.