TUESDAY  SEP 23, 2008                                                      1:30pm - 5:00pm
                                                             COURSE OUTLINE

PRINCIPALS OF MICROWAVE ENERGY                                                 1:30pm - 2:00pm
     Discuss science of the electronic heating, surface and internal
          heat transfer, theories and hypotheses of microwave heating.
MICROWAVE HEATING TECHNOLOGY, HISTORY & EVOLUTION
     Review the background of the progress of understanding and
          utilizing the electromagnetic field to the current developments of
          microwave technology.

MICROWAVE COOKING DEVELOPMENT & CAPABILITIES               2:00pm - 2:30pm
     Assess the opportunities that microwave heating technology in
          food industry and future utilization of microwave knowledge.
BEHAVIOR OF FOODS IN MW COOKING
     Thermal characteristics of foods.
     Dielectric properties of food.
     Inactivation of food components.
     Behavior of different types of foods: liquid, solid, and frozen.

FOOD APPLICATIONS OF MICROWAVE HEATING                               2:30pm - 3:00pm
     Processing of meat products.
     Freeze Drying.
     Dehydration.
     Sterilization.
     Thawing and Blanching.
     Baking.

COFFEE BREAK                                                                                              3:00pm - 3:45pm

MICROWAVE COOKING vs. CONVENTIONAL COOKING                     3:45pm - 5:00pm
Examine the difference in food qualities between the two methods
     and the impact of microwave cooking on the chemical, physical
     and sensory characteristics of foods. Steam cooking will be treated.
SAFETY ISSUES
Discuss food safety fact of microwave oven cooking.
     Food Cooking.
     Exposure.

COURSE INSTRUCTOR - M. Magdy Hefnawy, PhD
M. Magdy Hefnawy, PhD is the President of Ag-Tech International Inc., a Tennessee and New Jersey corporation established in 1989, specialized in agriculture, food processing and nutrition, new product development, technology transfer / joint ventures, food plant engineering and machinery.

Dr. Hefnawy worked as Researcher, Food Scientist, and Director in the area of R&D and Operations in food Companies: Alexandria Soap and Oil, Tom's Foods, Lynn Proteins, Stokley Van Camp, Best Foods / CPC International and Unaka/SPAKCO. His duties include managing the development of new food products from the idea stage to full commercialization. He coordinated project activities in Research and Development with Marketing, Market Research, Purchasing, Operations, Legal and Finance and provided technical support to several other overseas companies/affiliates. He is a leader for developing new products, such as thermally processed foods, pasta, nuts, dressing, dry mixes, confectionery, nutritional drinks, frozen foods, snacks and packaging.

His degrees include BS in Food Science, Ein Shams University Cairo, MS in Dairy Science, University of Alexandria, Ph.D. in Biochemistry, University of Cairo, Ph.D. in Food Science & Technology, University of Tennessee, and an M.B.A in Management, Farleigh Dickinson University, NJ. He is an active member of Institute Food Technologists and other organizations.

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