CCMAS Course Search

Mechanisms and calculations which underpin the primary unit operations in food processing. Mechanical separations (principles, design features, operations and maintenance of machineries used in food industries for sedimentation, centrifugation, filtration, size reduction, screening and particle size analysis). Emulsification; mixing; refrigeration; freezing. Concepts in energy utilization in food processing. Energy mix in food industries; prospects of renewable energy in food industries.

Mechanisms and calculations which underpin the primary unit operations in food processing. Heat exchangers (types, features, advantages and maintenance of heat exchangers). Drying (introduction and theory, equipment design, operation, advantages and limitation of open air/sun drying, solar drying, hot air drying). Thermo-bacteriology (meaning, history, thermal death time curve, decimal reduction time.). Thermal processes. Successive sampling technique, etc. Evaporation. Contact equilibrium separation. Membrane separations and Distillation. Pulsed electric field processing. 400 Level GET 402 Engineering Project I (2 Units: C; PH 90) Learning Outcomes At the end of this course, the students should be able to: 1. Complete the design phase of a complex engineering problem sourced from industry or community during the SIWES III programme. 2. Demonstrate the connection between engineering product-making and the theoretical courses they have learned following the applicable industry best practices. Course Contents In the second semester of the 400-level students, preferably in groups, work from the university on the identified industry or organization to tackle industry complex engineering problems. Theoretical issues may be provided by the department faculty or industry experts. During the vacation, students will now work full time with the organisation/industry on the project as part of the SIWES III. The students can also go beyond the department and engage in multidisciplinary undertakings. Literature survey, review of existing systems etc. must be achieved to a satisfactory extent. GET 404 Engineering Valuation and Appraisal (2 Units: C; LH 30) Learning Outcomes At the end of this course, the students should be able to: 1. Identify at least three (3) objectives of engineering valuation work, valuer's primary duty and responsibility and valuation terminologies. 2. Describe at least four (4) Valuer's obligation to his or her client, to other valuers, and to the society. 3. Demonstrate with example the engineering valuation methods, valuation standards, and practices. 4. Prepare engineering valuation and appraisal reports and review 5. Discuss expert witnessing and ethics in valuation. 6. Determine price, cost, value, depreciation and obsolescence in real property, personal property, personal property, machinery and equipment, oil, gas, mines, and quarries valuation.

Design features and functions of equipment used in the food Industry e.g. equipment for cleaning, sorting, grading, size reduction, mixing, homogenisation, filtration, distillation, centrifugation etc. Design and fabrication of simple food processing machineries. Electric motors. Automation/process control.

Background and definition of terms (Basic and applied research, development and technical service). New products (basic concepts and ideas underlying new products development, reasons for new products, sources of pressure for new products, products life cycle). Food product development tools (expert profile panel, primary sensory panel, secondary sensory panel, research guidance panel). Types of new products for company. Stages in successful new product development. Information needed to launch a new product. Optimising food product design and development. Cost analysis. Business plan. Project. feasibility analysis; approach to setting up and running business. Case studies in New product development. Product recall (for product destruction, formulation and redevelopment). Methods of shelf-life evaluation.

The chemical, physical and microbiological basis of food deterioration and spoilage. A broad overview of techniques of food processing and preservation: chemical preservatives, drying, high and low temperature processing including canning and freeze-drying, fermentation and irradiation. Food waste and management. Fundamentals of food packaging. Fundamentals of extrusion technology.

Atoms, molecules, elements and compounds, and chemical reactions. Modern electronic theory of atoms. Electronic configuration, periodicity and building up of the periodic table. Hybridisation and shapes of simple molecules. Valence forces; Structure of solids. Chemical equations and stoichiometry; chemical bonding and intermolecular forces, kinetic theory of matter. Elementary thermochemistry; rates of reaction, equilibrium and thermodynamics. Acids, bases and salts. Properties of gases. Redox reactions and introduction to electrochemistry. Radioactivity.

Historical survey of the development and importance of organic chemistry; fullerenes as fourth allotrope of carbon, uses as nanotubules, nanostructures, nanochemistry. Electronic theory in organic chemistry. Isolation and purification of organic compounds; determination of structures of organic compounds including qualitative and quantitative analysis in organic chemistry; nomenclature and functional group classes of organic compounds. Introductory reaction mechanism and kinetics. Stereochemistry. The chemistry of alkanes, alkenes, alkynes, alcohols, ethers, amines, alkyl halides, nitriles, aldehydes, ketones, carboxylic acids and derivatives. The chemistry of selected metals and non-metals. Comparative chemistry of group IA, IIA and IVA elements. Introduction to transition metal chemistry.

General review of the nature and biology of protozoa, fungi, algae, bacteria, archae and viruses. General characteristics, growth and reproduction of micro-organisms. Microbiology methods and instrumentation. Sterilization and disinfection. Micro-organisms in various environments – soil, water, food etc. Industrial use of micro-organisms. Pathogenic role of micro-organisms. FST 204: Introduction to Sample and Data Handling in Food Analysis and Quality Control (2 Units C: LH 30) Learning Outcomes At the end of this course, students should be able to: 1. identify and comprehend sample handling protocols; 2. discuss the compositional differences of major food groups; 3. apply analytical procedures for characterising the properties of foods and their constituents; and 4. acquire statistical skills needed for data management. Course Contents Preliminary handling of samples (Definition of sample, Sampling methods, Sample preparation and preservation). Variability in composition of foods. Accuracy and precision. Errors encountered in food analysis (Sampling errors and errors of determination). Sample and population. Variance. Descriptive statistics (mean, median, mode, standard deviation, standard error, coefficient of variation). 300 Level

Space and time; units and dimension, vectors and scalars, differentiation of vectors: displacement, velocity and acceleration; kinematics; Newton’s laws of motion (inertial frames, impulse, force and action at a distance, momentum conservation); relative motion; application of Newtonian mechanics; equations of motion; conservation principles in physics, conservative forces, conservation of linear momentum, kinetic energy and work, potential energy, system of particles, centre of mass; rotational motion; torque, vector product, moment, rotation of coordinate axes and angular momentum. Polar coordinates; conservation of angular momentum; circular motion; moments of inertia, gyroscopes and precession; gravitation: Newton’s law of gravitation, Kepler’s laws of planetary motion, gravitational potential energy, escape velocity, satellites motion and orbits.

Heat and temperature, temperature scales; gas laws; general gas equation; thermal conductivity; first Law of thermodynamics; heat, work and internal energy, reversibility; thermodynamic processes; adiabatic, isothermal, isobaric; second law of thermodynamics; heat engines and entropy, Zero’s law of thermodynamics; kinetic theory of gases; molecular collisions and mean free path; elasticity; Hooke's law, Young's shear and bulk moduli; hydrostatics; pressure, buoyancy, Archimedes' principles; Bernoullis equation and incompressible fluid flow; surface tension; adhesion, cohesion, viscosity, capillarity, drops and bubbles.