NDFS 355
Food Process Engineering
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Mass and energy balances, thermodynamics, fluid flow, heat and mass transfer; unit operations in food processing, including thermal processing, refrigeration, freezing, and packaging.
When Taught
Winter
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
4
Fixed
4
Fixed
3
Fixed
2
Other Prerequisites
Food Science majors only.
Title
Transport Processes and Unit Operations
Learning Outcome
Solve fluid flow problems to determine flow rate variables and pump requirements.
Assess fluid type and processing requirements to determine appropriate pump type.
Title
Mass and Energy Balances
Learning Outcome
Calculate the effectiveness and amount of heat exchanged in tubular and plate heat exchangers under various flow conditions.
Calculate the amount of heat recovered in the regeneration section of a HTST pasteurizer under various flow conditions.
Determine the ideal conditions for heat transfer.
Title
Mass and Energy Balances 2
Learning Outcome
Calculate the coefficient of performance for refrigeration cycles and make a judgment as to which refrigerant is appropriate for a hypothetical application.
Title
Mass and Energy Balances 3
Learning Outcome
Calculate the amount of steam needed to achieve a hypothetical heating operation.
Title
Unit Operations
Learning Outcome
Describe how various unit operations work individually and together.
Title
Quality and Safety
Learning Outcome
Explain the function and operation of various processes and their controls that maximize food safety and processing efficiency while preserving food quality.
Determine thermal processing times.
Title
Packaging
Learning Outcome
Know the chemistry and barrier properties of commonly used packaging types, including polymers.
Title
Packaging 2
Learning Outcome
Know the functions of a packaging-type and be able to determine what functions the package is performing.
