The course objective is to train the student in preparing, delivering and evaluating technical presentations. This presentation will then be reviewed by the student and the instructor. A course of directed study involving selected readings and analyses in developing knowledge areas which are applicable to several of the engineering disciplines in the School of Engineering. Topics include microbial growth kinetics, reactor design, heat and mass transfer. Instrumentation and unit operations for feed preparation and product recovery.
Contact stresses between bodies in compression.
Aerodynamic and hydro-dynamic characteristics. Radiation, humidity, pH and noise measurements. Development of process specifications for the control of the flow of heat and moisture and the associated microbial, nutritional and organoleptic change in foods. Food system dynamics and process development. A course of directed study involving selected readings and analyses in developing knowledge areas of food engineering.