NU FS 283

Introduction to Food Engineering

3 units

Winter 2021

Topics

To familiarize you to basic engineering principles and mathematical methods applicable in food processing
To illustrate use of engineering concepts in industrial food processing applications
To develop proficiency in quantitative problem solving e.g. mass and energy balances, fluid flow, heat and mass transfer

Geankoplis, C.J. 1993. Transport Processes and Unit Operations. 3rd Edition. Prentice Hall, Englewood Cliffs, NJ. [TP 156 T7 G29 1993]
unspecified
Toledo, R.T. 1991. Fundamentals of Food Processing Operations. 2nd Edition. Van Nostrand Reinhold, New York, NY. [TP 371 T649 1991]
unspecified
Singh, R.P., and D.R. Heldman. 2nd Edition. 1993. Introduction to Food Engineering. Academic Press, San Diego, CA. [TP 370 S62 1993]
unspecified
Brennan, J.G. 1990. Food Engineering Operations. Elsevier Applied Science,
unspecified
London, New York. [TP 370 F68 1990]
unspecified

Winter 2018

To provide the necessary background knowledge for advanced food processing and preservation courses
To illustrate the uses of engineering concepts in industrial food processing applications

Geankoplis, C.J. 1993. Transport Processes and Unit Operations. 3rd Edition. Prentice Hall, Englewood Cliffs, NJ. [TP 156 T7 G29 1993]
unspecified
Toledo, R.T. 1991. Fundamentals of Food Processing Operations. 2nd Edition. Van Nostrand Reinhold, New York, NY. [TP 371 T649 1991]
unspecified
Singh, R.P., and D.R. Heldman. 2nd Edition. 1993. Introduction to Food Engineering. Academic Press, San Diego, CA. [TP 370 S62 1993]
unspecified
Brennan, J.G. 1990. Food Engineering Operations. Elsevier Applied Science,
unspecified
London, New York. [TP 370 F68 1990]
unspecified

Sources