FDE224Undergraduate
Food Engineering Operations I
Printed in the catalogue as FOOD ENGINEERING OPERATIONS I
Course content
Introduction to unit operations of food engineering and momentum transfer. General concepts of fluid flow. Newtonian and non-Newtonian fluids. Macroscopic mass, momentum and energy balances. Friction factors, flow around submerged objects. Dimensional analysis. Flow metering and transport devices. Fluid mixing. Mechanical separation processes. Engineering ethics, responsibilities, health and safety considerations.
Where it sits in a curriculum
Programs whose published curriculum lists this course, and the term it falls in. Your own curriculum is the one that counts.
- Food EngineeringYear 2, Spring semester
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