Home

FPEN 413: Engineering Design

Credits: 
3

Objectives: to introduce students to the fundamentals of engineering design. 

Description: This course develops a basic understanding of the key considerations for successful design of food processes and food processing plants. It entails discussions around the design and selection of food processing equipment, identification of food processing problems and application of design principles as well as a supervised design project. It also covers hygienic design of food processing equipment sizing and costing of equipment, evaluation of economics and other operational concerns of specific process.

Reading list

  1. Hyman, B., (2003). Fundamentals of Engineering Design, 2nd Ed., Prentice-Hall.
  2. Maroulis, Z. B. & Saravacos, G. M. D. (2003). Food Process Design. Marcel Dekker Inc.
  3. Peters, M. S., Timmerhaus, K. D. & West R. E.  (2003). Plant Design and Economics for Chemical Engineers, 5th Ed., McGraw-Hill
  4. Dym, C. L, Little, P. & Orwin, E. J. (2014).  Engineering Design: A Project-Based Introduction, 4th Ed., John Wiley & Sons, Harvey Mudd College.
  5. Eder, W. E. & Hosnedl, S. (2010). Introduction to Design Engineering: Systematic Creativity and Management, CRC Press, Taylor & Francis Group.
  6. Sinnott, R. K. (2005). Chemical Engineering, Vol. 6 – Chemical Engineering Design, 4th Ed., Butterworth – Heinemann.
  7. Towler, G. & Sinnott, R. K. (2007). Principles, Practice and Economics of Plant and Process Design, Butterworth – Heinemann.