Credit Hours - 3

Objective: 
This course offers an excellent introductory programming class for engineering students. The course mainly deals with the applicative aspects of programming, and students will acquire necessary programming skills.

Description: 
It leverages computational methods that permeate the sciences and engineering through the use of the Python programming language and its extensive libraries for data manipulation, scientific computing, and visualization. Topics to be treated include Python concepts: expressions, values, types, variables, programs and algorithms, control flow, file I/O, Python execution model, data structures: Lists, set, dictionary (mapping), tuples, graph, list slicing, list-comprehension, mutable and immutable data structures, functions, data abstraction, testing and debugging.

Credit Hours - 3

Objectives: 
This course is designed to introduce students to the fundamental concepts of thermodynamics. The course provides an appreciation of energy conversion processes in the context of engineering applications and to introduce the laws of thermodynamics, analyze and solve problems in a methodical fashion.

Description: 
It will treat the first law of thermodynamics and apply the law to simple systems involving solids, liquids, and gases. The second law of thermodynamics will also be introduced, including Carnot, gas, vapor, and Rankine power cycles. Practical application of thermodynamics in different fields of engineering will be considered.

Credit Hours - 3

Objectives:
This course is designed to introduce students to the theory and application of engineering mechanics as it relates to statically determinant and indeterminate structural systems; that involves determination of stresses, deformations, and strains. The course includes the use of computational software to solve practical engineering problems numerically.

Description: 
The course will cover internal resultant loadings in simple plane trusses and beams, elastic properties of solids under tensile and torsional loads, stress, strain, and deformation due to axial, torsional, bending, transverse loads, and simple combined loading will be studied. Also, transformation of stress and stresses in thin-walled pressure vessels will be covered.

Credit Hours - 4

Objectives: 
This course introduces students to single variable functions, polynomial functions, other functions, algebra of complex numbers, vectors, matrices, and linear transformations.

Description: 
The course covers the concept of a function of a single variable, graphs of functions - linear, quadratic, and higher degree polynomial functions, rational functions, inequalities in one and two variables, binomial theorem, circular measure, trigonometric functions, exponential and logarithmic functions, hyperbolic functions. Algebra of complex numbers. Vectors and matrices, the solution of linear systems of equations, vector spaces and subspaces, orthogonality, determinants, eigenvalues and eigenvectors, linear transformations.

Credit Hours - 4

Objectives: 
The laws of nature are expressed as differential equations. It is therefore imperative for scientists and engineers to know how to model phenomena using differential equations. This course is therefore designed to introduce students to differential equations and the applications of differential equations in solving and modeling of scientific and engineering problems.

Description: 
The course covers differential equations (first and second order ordinary differential equations, series solutions, and system of ordinary differential equations), Initial-value problems (Laplace transforms, partial differential equations, boundary-value problems, Fourier series and transforms), and applications.

Credit Hours - 2

Objective:

This course is designed to introduce students to the basic principles and measurements of engineering properties of foods and equip students with the skills required for performing a range of physical analyses of foods.

Description: 

The course will introduce students to basic measurements of physical and engineering properties of foods. Laboratory activities will cover measurements of properties including physical characteristics (e.g. size, shape, density, porosity, colour, particle size), mechanical properties (e.g. rheology, deformation), thermal properties (e.g. specific heat capacity, thermal conductivity), diffusion (e.g. water activity, desorption characteristics) and electrical properties (e.g. dielectric properties). Additionally, heat transfer of foods, fluid flow behavior, and viscosity determination of liquid and pasty foods, as well as texture and microstructure will be discussed. The units of measurements and importance of precision will be emphasized. The basis of instrumental evaluation, criteria for method selection, the type of data derived, and how that data might be used in decision-making (or statistical analyses) will be reviewed.

Credit Hours - 3

Objectives: 

To introduce students to Fluid Mechanics and fluid properties and their effects on fluid flow and design.

Description: 

This course introduces students to fluid mechanics and properties such as viscosity, surface tension and capillary effects. Students are taught basic concepts involving fluid statics, buoyancy and stability. Similarly, students are introduced to fluid dynamics and key concepts such as dynamic and total pressure, energy line and hydraulic grade line. Students are helped to appreciate pipe flow problems such as losses in pipe flow, pipes in series, pipes in parallel, branching pipes, siphons, multi-reservoir problems, pipe networks, unsteady flow in pipes. Students’ familiarity with differential analysis of fluid flow, conservation of mass, linear momentum is emphasized.

Credit Hours - 3

Objectives: 

To introduce students to the nature of foods and the engineering opportunities for converting them into high quality, shelf-stable products and to develop an understanding of basic techniques of food analysis.

Description: 

The course provides a classification of foods, and discusses the microstructure, chemistry and physical properties of food commodities in relation to process design and quality assessment. The importance of water in foods is emphasized and the influence of proteins structure and functionality in foods examined. Similarly, other food macromolecules including carbohydrates and lipids, their structure, functionality and reactions are explored. The importance of vitamins and minerals as well as application of enzymes in food processing are discussed. The course also highlights the relevance of flavour, colour, browning reactions, thermophysical properties of foods and the role of dispersed systems in food products.

Credit Hours - 3

Objectives: 

To equip students with the skills needed to analyse and understand complex process engineering problems.

Description: 

The course introduces students to complex material and energy balances and their applications in basic concepts such as Bernoulli’s equation, as well as balances involving chemical reaction, combustion, recycle and purge. Students are familiarized with process modelling and simulation, using computers in flow sheeting. Key concepts involving Calculation of Separations in Contact-Equilibrium Processes are discussed. Similarly, students are introduced to calculations involving Thermal Death Times and associated concepts such as F values, equivalent killing power at other temperatures, z value, sterilization integration.

Credit Hours - 3

Objectives: 

To provide students with the tools required to understand the energies of systems at various states and the concept of free energy and driving forces for reactions and processes.

Description: 

Students are introduced to Solution Thermodynamic Theory and Applications. The concepts of chemical potential, fugacity and activity coefficient are explored and the property of pure fluids, the PVT behavior of pure substances including ideal gas discussed. Key concepts, including viral equations, vapour–liquid equilibrium at low to moderate pressures, vapour- liquid equilibrium from equations of state, general relations for homogeneous substances are examined. The course also introduces students to phase equilibria as well as chemical reaction equilibria.

Credit Hours - 2

Objectives: 

To study the rheological behaviour of foods and fluids and to develop methods for measuring and modelling rheological behaviour. To equip students with the requisite skills to conduct sensory evaluation of food.

Description: 

The course introduces students to the rheology of foods including modelling the rheological behaviour of fluids and methods for measuring flow behaviour.  Discussions cover different types of fluids: Newtonian and non-Newtonian flows: Plastic fluids, Bingham and non-Bingham plastic fluids as well as the concept of time dependency. The course also discusses deformation of material and viscoelastic behaviour. Key concepts such as stress relaxation tests, and the use of mechanical models are explored. An important component of the course is sensory measurements and evaluation of food. Students are taught to understand sensory perception and sensory evaluation methods - discriminatory, descriptive, acceptance/preference.

Credit Hours - 3

Objectives: 

To introduce students to the field of Food Process Engineering through the application of engineering and biological principles to the development of products, processes and systems that serve the needs of society. To equip the students with the basic requisite skills for analysing and understanding process engineering data and designs.

Description: 

Students learn the concepts of flow sheeting basics, types of diagrams, Material and Energy Balances. Precision and dimensional consistency in engineering calculations are emphasized. The course also gives an overview of key food properties, introduction of concept of unit operations. Students are introduced to the use of spreadsheets and process simulation software for engineering calculations.

Credit Hours - 3

Objectives: 
This course is to build upon the foundation of good written communication skill acquired by the student in the Academic Writing I through exercises that consolidate the student’s knowledge, skills and strategies, and prepares the student for scientific written communication needs at the higher levels.

Description: 
The course involves matrices, linear homogeneous systems, and eigenvectors and values. Numerical methods and errors, stability, and convergence. Solving systems of linear equations: Gaussian elimination, Gauss-Jordan, LU decomposition methods. Solving nonlinear equations: Fixed point iteration, bisection method, false position method, secant, and Newton Raphson method. Curve-fitting and interpolation: Lagrange and Newton’s polynomial.