Course:FNH300

From UBC Wiki
Jump to: navigation, search
Principles of Food Engineering
Wiki.png
FNH 300
Section:
Instructor: Dr. John M. Frostad
Email:
Office:
Office Hours:
Class Schedule:
Classroom:
Important Course Pages
Syllabus
Lecture Notes
Assignments
Course Discussion

Course Description

The overall objectives of the Food Process Engineering course is to provide students with fundamental engineering concepts, principles, and skills necessary to understand the outcomes of commercial food processes as well as to design simple food process systems. The course will provide a substantive introduction to principles of mass and energy balances, fluid flow, and heat transfer in the context of food processing. Because of the practical need for quantitative prediction of process outcomes, topics are examined in mathematical as well as conceptual terms.

This course is intended to precede FNH 309 and will be offered in the Fall term (September to December).

The format of the course will be 3 one-hour lecture/discussion periods plus a one-hour tutorial period per week. The tutorial period will be used for answering questions related to assignments and additional lectures as needed.

Prerequisites: PHYS 101 or 121.

Readings

There will be a required textbook that can be used as a reference during exams. The current textbook used is given below, but is subject to change.

"Introduction to Food Engineering", Fifth Edition. 2014. Eds. R. Paul Singh and Dennis R. Heldman. Academic Press, NY. ISBN 978-0-12-398530-9.

Specific Learning Objectives

By the end of this course students should be able to do the following:

  • employ a systematic problem-solving method for addressing engineering questions, including making and testing assumptions
  • calculate mass and energy balances in the context of food processing equipment
  • describe the different modes of heat and momentum transfer and explain the effects of each on a food process of interest to the student
  • select appropriate mathematical models for a given situation and use them to calculate important food processing parameters such as sterilization time, heating/cooling rate, or flow rate
  • estimate the relative importance of different physical phenomena from dimensionless numbers
  • know where to look to find information about food engineering principles and processing equipment

Evaluation

Activity Percent of Grade
Participation 5%
Homework 20% (2% each x 10)
Midterm Exam 1 20%
Midterm Exam 2 20%
Final Exam 35%
TOTAL: 100%

Additional Notes

Academic accommodations will be made in accordance with university polices. Students requiring accommodations should notify the instructor as soon as possible.