Course Number: ChE 564 Course Title: Food Process Engineering Calendar Term(s): W Credit Weight: 0 50 Hours per week: 3LEC Calendar Description:
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BACHELOR OF PROCESS AND FOOD ENGINEERING Department of Process and Engineering COURSES KREDIT YEAR 1 ECC3001 Engineering Mathematics I
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Food Process Engineering Who to contact The departmental postgraduate adviser can offer advice on potential supervisors and research subjects
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COURSE OUTLINE : Food Process engineering has become an important branch of applied engineering Since post harvest processing is
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You will receive multidisciplinary training in areas such as microbiology, biochemistry, food analysis, food processing operations, preservation techniques,
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areas of processing and food engineering, post-harvest technology Core Courses: Total 12 credits; 2 courses in first semester (6 credits) and 1 course
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MASTER OF FOOD PROCESS ENGINEERING Curriculum Candidates are required to take a total of 32 credit hours, 18 of which must be from the core courses listed
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Course Title: Food Process Engineering Practical No of Units: 1 Course Duration: Three hours of practical per week for 15 weeks Status: Compulsory
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food process engineering is proposed under the aegis of the European Federation of Chemical Engineering Food Working Party It details the subjects and
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CORECOURSES (SELECT 1 FROM EACH CATEGORY – FN COURSES ARE ALL TAUGHT AT BRESCIA COLLEGE) Category 1: CBE 9460 – Fundamentals of Food Process Engineering
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