Back to Courses

Mass-Producing Ice Cream with Food Engineering: Crash Course Engineering #39

In this episode, we looked at food engineering. We explored how food’s capacity to spoil makes it a unique challenge from an engineering viewpoint. We saw how many branches of engineering come into play to process ingredients, ensure safety for consumers, and package food, as well as how thermodynamics is involved in the different stages of food production.

Crash Course Engineering is produced in association with PBS Digital Studios.

RESOURCES:

  • https://food.unl.edu/how-food-spoils
  • http://jfoodprotection.org/doi/pdf/10.4315/0362-028X-53.5.430?code=FOPR-site
  • http://msue.anr.msu.edu/news/food_preservation_is_as_old_as_mankind
  • http://www.madehow.com/Volume-4/Raisins.html
  • https://www.dairycouncil.co.uk/consumers/industry/what-is-pasteurisation