Syllabus _ doctrinae

assessment s will be exams conduct ed ev ery t wo t

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Unformatted text preview: essment s will be exams conduct ed ev ery t wo “ t opics” of t he course. These will consist of quizzes and exercise set s on t he readings, as well as on t he principles and concept s discussed in t he course. Your lowest exam score will not be used in t he calculat ion of y our ov erall grade. FS 342 - St udent s will be ev aluat ed on homework performance. Ty pically , homework assessment s will be conduct ed for each session of t he course. These will consist of exercise set s and quizzes on t he reading, as well as on t he principles and concept s discussed in t he course. Ty pically , solut ions of exercise set s will be av ailable t wo day s aft er t he due dat e. Your lowest homework score will not be used in t he calculat ion of y our ov erall grade. Requ ired texts The textb ooks req ui red for the read i ngs are avai l ab l e to you i n el ectroni c format free of charge. Int roduct ion t o Food Engineering (5t h Edit ion), Paul Singh and Dennis R. H eldman (2014). Academic Press. Online v ersion av ailable at : ht t p://www.sciencedirect .com.ezproxy .lib.purdue.edu/science/book/9780123985309 Food Processi ng Technol ogy – Pri nci p l es and Practi ce (5th Ed i ti on), P. J. Fel l ows (2009). Wood head Pub l i shi ng. Onl i ne versi on avai l ab l e at: http ://www.sci enced i rect.com.ez p roxy.l i b .p urd ue.ed u/sci ence/arti cl e/p i i /B978012398530900 0164 Uni t Op erati ons i n Food Processi ng (Web Ed i ti on), R.L. Earl e and M.D. Earl e (2004). The N ew Zeal and Insti tute of Food Sci ence & Technol ogy (Inc.). Onl i ne versi on avai l ab l e at: http ://www.nz i fst.org.nz /uni top erati ons/i nd ex.htm Basic Principles and Calculat ions in Chemical Engineering (8t h Edit ion), Dav id M. H immelblau and James B. Riggs (2012). Prent ice H all. ht t p://proquest combo.safaribooksonline.com.ezproxy .lib.purdue.edu/9780132885478 Introd ucti on to food p rocess engi neeri ng, (2nd Ed i ti on). P. G. Smi th, (2011). Sp ri nger. Onl i ne versi on avai l ab l e at: http://link.springer.com/book/10.1007/978-1-4419-7662-8/page/1 Fundament als of Food Process Engineering (3rd Edit ion), Romeo T. Toledo (2007). Springer. Online v ersion av ailable at : ht t p://link.springer.com/book/10.1007/0-387-29241-1/page/1 Use of Copyrigh ted Materials: Among t he mat erials t hat may be prot ect ed by copy right law are t he lect ures, not es, and ot her mat erial present ed in class or as part of t he course. Alway s assume t he mat erials present ed by an inst ruct or are prot ect ed by copy right unless t he inst ruct or has st at ed ot herwise. Not es t aken in class are generally considered t o be “ deriv at iv e works” of t he inst ruct or’s present at ions and mat erials, and t hey are t hus subject t o t he inst ruct or’s copy right in such present at ions and mat erials. Share this: Print...
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This note was uploaded on 09/18/2013 for the course FS 341 taught by Professor Staff during the Fall '08 term at Purdue University.

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