FPEN 406: Food Packaging
Objectives: To introduce students to plant-based food commodities and their conversion to value-added products. |
FPEN 405: Engineering and Design of Food Process III (Plant Products)
Objectives: To introduce students to plant-based food commodities and their conversion to value-added products. |
FPEN 404: Engineering and Design of Food Process IV (Animal Products)
Objective: To improve understanding of engineering design systems, food processes and packaging options, using raw materials from animal origins. |
FPEN 403: Chemical and Biochemical Reaction engineering
Objectives: To acquire knowledge and skills in designing and developing industrial scale chemical reactors. |
FPEN 402: Food Process Control
Objective: To introduce students to the application of key concepts of control and instrumentation within the food processing industry. |
FPEN 401: Food Plant Design and Economics
Objectives: To introduce students to design systems for food processing and methods of estimating costs of equipment, operations, among others for determining project profitability. |
FPEN 400: Independent Engineering Study (Capstone Project)
Objective: To encourage students to think critically to solve identified challenges within the food industry. To develop skills in research, problem solving, project planning, and communication. |
FPEN 322: Internship
Objective: To equip students with hands-on practical experience in industry in order to enable them relate theory acquired in the lecture hall to practical industrial applications. |
FPEN 313: Beverage Processing Technology
Objectives: To provide an overview of the beverage industry focusing on the principles and technologies involved in the processing, handling, storage, and transportation of alcoholic and non-alcoholic beverages. |
FPEN 312: Current Issues in the Food Industry
Objectives: To introduce students to topical issues within the food industry. To identify and discuss constraints within the traditional food processing industry and explore opportunities for improvement. |