The Department of Process and Food Engineering offers outstanding opportunities for graduate studies and researches at the forefront of engineering knowledge. The research objective of the department is to pursue the study of process and food engineering at the highest academic level. The underlying goal of the department is to provide postgraduate degree(s) to students who aspire to gain more depth and breadth on the general principles as well as in a specific field of their profession. Both theoretical and application aspects of the programmes are covered, enable students to become more specialised professionals.
Programmes with Thesis:
Doctor of Philosophy
Students enrolling under this programme must fulfill a minimum of 12 credits and maximum of 36 credits of coursework. Students may take a minimum of 2 years and a maximum of 5 years to graduate.
Master of Science
Students enrolling under this programme must fulfill a minimum of 9 credits and maximum of 18 credits coursework. Students may take a minimum of 1 year and a maximum of 3 years to graduate.
Fields of Study
Agricultural Process Engineering
This field of study emphasises on the application of engineering principles for the post harvest handling, preservation and processing of agricultural and bioresources materials so that they are efficiently utilized and losses are minimized. The area covers primary processing of grains, major agricultural commodities and vegetables, such as milling, drying, storage and oil extraction.
This field of study emphasises on the application of biochemical engineering principles in food processing. The focus is on devising improved methods of producing foods. Emphasis is also on the utilization of agricultural/biological materials to develop new bio-based raw materials for food, pharmaceutical and manufacturing industries.
This field of study emphasises on the application of process engineering principles and concept for food processing operations. The area also focuses on the design and development of process machinery, the development of food products, selecting raw material, defining and controlling fundamental changes in composition for industrial processing.
This field of study emphasizes on the elements of packaging and the engineering principles involved in the design, fabrication, and testing of packages. Studies on the properties of packaging materials form an important part. Suitability of packages for the intended contents and package dynamics are also covered.
Head, Department of Process and Food Engineering,
Faculty of Engineering, Universiti Putra Malaysia
Tel : 603-8946 6363/4425, Faks : 603-8946 4440, Email: email@example.com