The course covers fundamental and essential unit operations and equipment for food and bioprocessing. The unit operations include industrial thermal processing (heating, cooling, freezing), sterilization and pasteurization, solid handling and conveying, biomass pre-treatment, biological conversion, thermochemical conversion, and bio-refining processes. In the end of this course students will understand industrial processes in the food and bioprocessing fields and be able to design hybrid processes and equipment for target food and bioprocessing. Weekly hours: 3 Lecture hoursPrerequisite(s) or Corequisite(s): CHE 210.3, or ME 215.3, or CE 225.3 OR permission of the department.
The course covers fundamental and essential unit operations and equipment for food and bioprocessing. The unit operations include industrial thermal processing (heating, cooling, freezing), sterilization and pasteurization, solid handling and conveying, biomass pre-treatment, biological conversion, thermochemical conversion, and bio-refining processes. In the end of this course students will understand industrial processes in the food and bioprocessing fields and be able to design hybrid processes and equipment for target food and bioprocessing. Weekly hours: 3 Lecture hoursPrerequisite(s) or Corequisite(s): CHE 210.3, or ME 215.3, or CE 225.3 OR permission of the department.
