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 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.