FPEN 413: Engineering Design
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Credits:
3
Objectives: to introduce students to the fundamentals of engineering design.
Description: This course develops a basic understanding of the key considerations for successful design of food processes and food processing plants. It entails discussions around the design and selection of food processing equipment, identification of food processing problems and application of design principles as well as a supervised design project. It also covers hygienic design of food processing equipment sizing and costing of equipment, evaluation of economics and other operational concerns of specific process.