Dr. Lewis joined the University of Reading in 1973. He has lectured in food processing, dairy science and food physics and supervised numerous PhD students. He retired from lecturing in 2011 and acts as a full-time consultant to the food and dairy industry. He has actively been involved in Teaching Company Schemes (TCS) and Knowledge Transfer Programmes (KTP).

• 1. Introduction to food2. What is it; major food types, complexity, biological variability3. Food processing - processed foods4. Food composition- food composition tables- benefits and limitations5. Food nutritional value - Atwater factors6. Food pH - pH values for different foods- acid and low-acid foods7. Units and dimensions8. Mass balances9. Some Physical concepts, e.g. derived units, velocity, momentum, acceleration, force, energy and work10. Food size, shape and other physical characteristics11. Density and specific gravity12. Viscosity simple rheology13. More complex rheology14. Surface properties15. Thermal properties16. Specific heat17. Latent heat18. Enthalpy and enthalpy data for food19. Heat balance calculations20. Heat transfer21. Mechanisms, steady state and unsteady state22. Conductions and thermal conductivity23. Convection and heat film coefficients24. Overall heat transfer coefficients and heat exchangers25. The electromagnetic spectrum, food processing and food analysis26. Reaction kinetics27. D values and Z values, thermal process calculations – strengths and weaknesses28. Properties of steam and refrigerants29. Properties of air-water systems30. Some electrical properties, temperature measurement31. Mass transfer - diffusion32. Packaging material properties!33. Membrane processing34. Combined heat and mass transfer - e.g. drying35. Unit Operations36. Novel processing methods37. Processing measurements; temperature, pressure and flow38. Homogenisation, size reduction39. Food colour40. Food flavour41. Food texture42. Water useage/Energy conservation/waste and its disposal43. Emerging topics, e.g. sustainability, 3-D printing

Dr. Lewis joined the University of Reading in 1973. He has lectured in food processing, dairy science and food physics and supervised numerous PhD students. He retired from lecturing in 2011 and acts as a full-time consultant to the food and dairy industry. He has actively been involved in Teaching Company Schemes (TCS) and Knowledge Transfer Programmes (KTP).

• 1. Introduction to food2. What is it; major food types, complexity, biological variability3. Food processing - processed foods4. Food composition- food composition tables- benefits and limitations5. Food nutritional value - Atwater factors6. Food pH - pH values for different foods- acid and low-acid foods7. Units and dimensions8. Mass balances9. Some Physical concepts, e.g. derived units, velocity, momentum, acceleration, force, energy and work10. Food size, shape and other physical characteristics11. Density and specific gravity12. Viscosity simple rheology13. More complex rheology14. Surface properties15. Thermal properties16. Specific heat17. Latent heat18. Enthalpy and enthalpy data for food19. Heat balance calculations20. Heat transfer21. Mechanisms, steady state and unsteady state22. Conductions and thermal conductivity23. Convection and heat film coefficients24. Overall heat transfer coefficients and heat exchangers25. The electromagnetic spectrum, food processing and food analysis26. Reaction kinetics27. D values and Z values, thermal process calculations – strengths and weaknesses28. Properties of steam and refrigerants29. Properties of air-water systems30. Some electrical properties, temperature measurement31. Mass transfer - diffusion32. Packaging material properties!33. Membrane processing34. Combined heat and mass transfer - e.g. drying35. Unit Operations36. Novel processing methods37. Processing measurements; temperature, pressure and flow38. Homogenisation, size reduction39. Food colour40. Food flavour41. Food texture42. Water useage/Energy conservation/waste and its disposal43. Emerging topics, e.g. sustainability, 3-D printing

Dr. Lewis joined the University of Reading in 1973. He has lectured in food processing, dairy science and food physics and supervised numerous PhD students. He retired from lecturing in 2011 and acts as a full-time consultant to the food and dairy industry. He has actively been involved in Teaching Company Schemes (TCS) and Knowledge Transfer Programmes (KTP).

• 1. Introduction to food2. What is it; major food types, complexity, biological variability3. Food processing - processed foods4. Food composition- food composition tables- benefits and limitations5. Food nutritional value - Atwater factors6. Food pH - pH values for different foods- acid and low-acid foods7. Units and dimensions8. Mass balances9. Some Physical concepts, e.g. derived units, velocity, momentum, acceleration, force, energy and work10. Food size, shape and other physical characteristics11. Density and specific gravity12. Viscosity simple rheology13. More complex rheology14. Surface properties15. Thermal properties16. Specific heat17. Latent heat18. Enthalpy and enthalpy data for food19. Heat balance calculations20. Heat transfer21. Mechanisms, steady state and unsteady state22. Conductions and thermal conductivity23. Convection and heat film coefficients24. Overall heat transfer coefficients and heat exchangers25. The electromagnetic spectrum, food processing and food analysis26. Reaction kinetics27. D values and Z values, thermal process calculations – strengths and weaknesses28. Properties of steam and refrigerants29. Properties of air-water systems30. Some electrical properties, temperature measurement31. Mass transfer - diffusion32. Packaging material properties!33. Membrane processing34. Combined heat and mass transfer - e.g. drying35. Unit Operations36. Novel processing methods37. Processing measurements; temperature, pressure and flow38. Homogenisation, size reduction39. Food colour40. Food flavour41. Food texture42. Water useage/Energy conservation/waste and its disposal43. Emerging topics, e.g. sustainability, 3-D printing