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FPEN 208: Transport Phenomena I (Momentum Transfer)

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....

FPEN 206: Chemical Equilibrium Thermodynamics

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...

FPEN 204: Physical and Chemical Properties of Food

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...

FPEN 203: Rheological and Sensory Properties of Food

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...

FPEN 202: Basic Food Process Engineering Calculations II

 

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...

FPEN 201: Basic Food Process Engineering Calculations I

 

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...

FPEN 102: Introduction to Food Systems

Objective: The course will introduce students to the concept of food systems at the local, regional, and global levels and enable students to appreciate issues, processes, trends, and systems in the context of food production, processing, packaging,...

FOSC 709: Food Structure and Rheology

This course will cover various topics on the mechanical properties of foods. Areas to be covered include instrumental measurement of food texture, interpretation of force curves. Newtonian and non-Newtonian flow. Texture of different food commodities. Sensory...

FOSC 402: Food Processing Plant Operations and Sanitation

Objectives: To provide a detailed understanding of the principles and practices of the organization and management of plant operations in the food processing industry.

Description: the course covers a wide range of topics including plant layout and flow...

FAEN 702: Advanced Project Management & Quality Control

This course covers such topics as avoiding mistakes when executing and controlling a project, dealing with evolving stakeholder expectations, using trend analysis to measure project. Topics include project selection and initiation, project execution...

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