COURSE SYNOPSIS FOR 11:400:401

Course Title: 11:400:401 Introduction to Food Engineering Fundamentals (4 credits)

Required for all Food Science Majors.

Normally Offered: Fall Term

Prerequisites: Two terms each of Calculus and Physics

Format: Classroom lectures and laboratory experiments.

Description: This course covers engineering principles of food processing and preservation. Laboratory experiments are designed for hand-on experience using state-of-the-art equipment to understand the engineering principles associated with food processing and preservation taught in lectures. The topics covered are:

Math Concepts for Food Engineering

Material Balances

Thermodynamics

Gas and Vapors

Psychrometry

Energy Balances

Fluid Mechanics

Heat Transfer

Dehydration

Grading: Based on weekly homework, quizzes, a midterm and a final. Typical distribution is as follows:

1st Examination	15 %
2nd Examination	20 %
Homework and Quizzes	15 %
Laboratory	25%
Final	25%
Total	100%

Other Requirements: Class attendance and participation in laboratory experiments is mandatory.

Additional Information: If you desire additional information, speak with the Undergraduate Program Director (Dr. Mukund V. Karwe, karwe@aesop.rutgers.edu) or the instructor of the course.