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Course Jukebox

Course Jukebox

Course Detail

Degree
Bachelor
Standard Academic Year
3・4
Course delivery methods
Hybrid or Others
Subject
Biological sciences, Agriculture & related subjects, Physical sciences
Program
School
School of Life and Environmental Sciences
Department
College of Agro-Biological Resource Sciences
Campus
Tsukuba Campus
Classroom
Course Offering Year
2022-2023
Course Offering Month
April - June
Weekday and Period
Wed3
Capacity
Credits
1.0
Language
English
Course Number
EG60121

Food Process Engineering University of Tsukuba

Course Overview

This course introduces basic principles of fluid flow, heat transfer, and mass transfer phenomena, along with the application of these principles to the unit operations most commonly used in food processing, such as thermal processing, cooling, freezing, centrifugation, filtration, drying, size reduction and emulsification.

Learning Achievement

Students will be engaged in achieving Food Engineering Science by learning Food Engineering Principles and examining Food Process Applications.

Competence

Subject-specific competences 1: Systematic expertise
This coursework links up with the academic goal "Food Engineering Science": Logical and Integrated Viewing and Analysis.

Course prerequisites

Grading Philosophy

Class attitude: 50%, Final Report: 50%.

Course schedule

Course type

Lectures

Online Course Requirement

Instructor

Neves Marcos Antonio,Kokawa Mito

Other information

Same as EC42021
Lecture is conducted in English.
Hybrid or Others TBA
(In order to respect for other students, I will define classroom conduct and decorum for learning excellence, lateness, permission to leave the classroom in the midst of the coursework.)

Site for Inquiry

Please inquire about the courses at the address below.

Contact person: Marcos Antonio Neves,Mito Kokawa

Email address: marcos.neves.ga@u.tsukuba.ac.jp,kokawa.mito.ke@u.tsukuba.ac.jp


Link to the syllabus provided by the university