Course Objectives: The objective of this course is to familiarize students with the methodology to use mathematical and quantitative analyses of food processes.

Course Requirements: 

(I) Emphasis: the importance of thermodynamics and heat transfer as key elements in food processing; the similarity of heat, mass and momentum transfer and make the fundamentals of these essential concepts readily accessible; the theory of mass transfer.

(II) Difficulties: Thermodynamics and equilibrium; material and energy balance; flow of fluids.

Course Contents: Chapter 1-4, 6-10

Credits: 3