Syllabus _ doctrinae

Syllabus _ doctrinae - Syllabus FS 341-342 Food Processing...

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Syllabus FS 341-342 Food Processing I An introduction to the principles of food process engineering Purdue University, Fall 2013 This course cover basic engineering principles and unit operations associated with the conversion of raw foods and ingredients into safe consumer products of high quality. The course is expected to give you an up- to-date introduction to food engineering principles and operations, enabling you to understand processing applications, effectively communicate with food technologists and engineers, and follow the current food processing literature. The gained understanding could also be applied to improve the quality and efficiency of existing processes, and in the development of new food products and techniques. This undergraduate course covers a range of topics including material and energy balance, heat transfer and fluid flow, food concentration, food kinetics and thermal processing; attention is also paid to food extrusion, freezing, and other processing technologies. Professor: Carlos Corvalan Office hours: room NLSN 2241, by appointment, [email protected] Teaching assistant: Matthew Allan Office hours: room NLSN 2177, Thu 10:30 am or by appointment, [email protected] Academic honesty: If you enroll in our course we expect you to follow to the academic integrity guidelines
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Syllabus _ doctrinae - Syllabus FS 341-342 Food Processing...

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