FDSC 4210 - Food Engineering Principles

Fall, Spring. 4 credits. Letter grades only (no audit).

Prerequisite: FDSC 2000 and introductory physics. Co-meets with FDSC 5210.

S.S.H. Rizvi.

Introduces the engineering principles underlying food processes and equipment with an emphasis on their utility in manufacturing operations. Focus is on applications of engineering concepts and transport phenomena to unit operations and process development. Topics include the fundamental principles of thermodynamics, mass and energy balance, fluid mechanics, heat and mass transport, refrigeration, and psychrometrics.

Outcome 1: Describe the principles of food engineering (mass and heat transfer, fluid flow, thermodynamics).

Outcome 2: Apply steady-state mass and energy balances to simple food processes and formulations.

Outcome 3: Apply the principles of fluid statics and fluid dynamics to real systems.

Outcome 4: Underline the principles and practices of psychrometrics.

Outcome 5: Demonstrate competency in the use of phase diagrams, steam tables, and thermal properties (enthalpy, heat capacity, conductivity).

Outcome 6: Graduate students: Analyze food manufacturing operations and their utility in product development.