FDE 201 Material and Energy Balances (4-0)4
Systems of units and dimensions. Material balances for processes with and without chemical reaction. Gases and vapors, saturation and humidity. Energy balance, physical and chemical heat effects, use of steam tables. Simultaneous material and energy balances. Engineering ethics, responsibilities, health and safety considerations.

FDE 224 Food Engineering Operations I (4-0)4
Introduction to unit operations of food engineering and momentum transfer. General concepts of fluid flow. Newtonian and non-Newtonian fluids. Macroscopic mass, momentum and energy balances. Friction factors, flow around submerged objects. Dimensional analysis. Flow metering and transport devices. Fluid mixing. Mechanical separation processes. Engineering ethics, responsibilities, health and safety considerations.
Prerequisite: FDE 201

FDE 300 Summer Practice I (Non-credit)
Twenty working days of practical training in a plant designated or approved by the Department. A final report is required at the end of the training period.
Prerequisite: FDE 201

FDE 305 Food Microbiology Laboratory (0-2)1
Basic techniques for handling microorganisms in the laboratory. Methods for obtaining pure cultures, enumeration, detection and control of microorganisms in foods through case studies. Assessment of quality by microbiological analysis.
Corequisite: FDE 311

FDE 306 Mathematical Modeling in Food Engineering (3-0)3
Mathematical modeling of food engineering processes. Empirical models for the evaluation of transfer coefficients. Experimental design, treatment and evaluation of data.
Prerequisite: FDE 201

FDE 310 Food Materials Laboratory (0-2)1
Laboratory experiments on physical and chemical characterization of food materials with regard to chemical composition, structure and functionality. Chemical and physical changes during processing, physical and chemical stability of processed foods.
Corequisite: FDE 314

FDE 311 Food Microbiology (3-0)3
Relationship of microorganisms to foods. Characteristics of predominant microorganisms in foods. Sources and significance of microorganisms in foods. Food born pathogens. Indices of food sanitary quality and microbiological standards. Presence of viruses in foods. Sporulation and sporulating organisms in foods.
Prerequisite: BIO 106

FDE 312 Food Processing (3-0)3
Methods of food processing and preservation. Commercial methods of canning, freezing, irradiation, dehydration, and packaging and storage of foods. Novel food processing techniques.
Prerequisite: FDE 321

FDE 313 Food Chemistry (3-0)3
Chemistry major and minor components of food materials. Effects of changes in the chemical properties of food components on their functional, nutritional and physical properties. Inter-and intramolecular associations and their functions. Complex enzymatic and chemical relations involving food components and the effect of these reactions on the properties of food systems.
Prerequisite: BIO 106 and CHEM 229

FDE 314 Physical Properties of Food Materials (3-0)3
Characterization of food materials with regard to their functionality, rheological, thermal and electrical properties. Colloidal food systems and functionality of food components as emulsifiers, stabilizers, texturizers, gelling and foaming agents. Thermodynamic, electrical, rheological and kinetic properties of colloidal food systems. Importance, characterization and measurement of porosity and pore structure.
Prerequisite: FDE 313 and FDE 321

FDE 320 Applied Kinetics (3-0)3
Rate of a chemical reaction. Kinetics of biological reactions. Kinetics of biomass production, substrate utilization and product formation in cell cultures. Kinetics of microbial death and enzyme inactivation. Design and analysis of biological reactors. Immobilized biocatalysts.
Corequisite: FDE 313

FDE 321 Food Engineering Operations II (4-0)4
Fundamentals of heat transfer, principles of conduction, convection and radiation. Empirical models for the evaluation of heat transfer coefficients. Heat transfer operations in food engineering with emphasis on heat exchange in non-Newtonian flow, boiling and condensation, evaporation and concentration, pasteurization and sterilization, cooking and cooling, freezing. Engineering ethics, responsibilities, health and safety considerations.
Prerequisites: FDE 224 and MATH 253

FDE 322 Applied Food Microbiology (3-0)3
Introduction to beneficial uses of microorganisms in food industry through case studies. Bacteriophage problems in starter cultures. Study of bacterial and fungal metabolism. Use of metabolites in foods. Relationship of microorganisms to foods.
Prerequisite: FDE 311

FDE 324 Food Engineering Operations III (4-0)4
Fundamentals of mass transfer, principles of diffusion and diffusivity. Drying and crystallization. Equilibrium processes, membrane separation processes. Engineering ethics, responsibilities, health and safety considerations.
Prerequisite: FDE 224 and CHE 204

FDE 400 Summer Practice II (NC)
Twenty working days of practical training in a plant designated or approved by the Department. A final report is required at the end of the training period.
Prerequisite: FDE 201

FDE 403 Food Biotechnology (3-0)3
Introduction to the basic concepts of biotechnology, classical versus modern biotechnology, properties and utilization of biological organisms, bioreacters, and bioengineering, downstream processing, modern food biotechnology applications.
Prerequisite: FDE 313

FDE 407 Process Control Applications in Food Industry (3-0)3
Importance of process control in the manufacture of processed foods with desired shelf-life and acceptable quality, application of process control principles to handle the complexity of food systems leading to difficulties in modeling and simulation. Simulation and control of selected food processing operations.
Prerequisite: FDE 324

FDE 412 Engineering Principles of Fermentation Technology (3-0)3
Production of food and food ingredients through fermentation processes. Aerobic and anaerobic systems, batch versus continuous operations, bioreactor design and operation, engineering principles of baker's yeast, pickles and olives, industrial enzymes, flavorings, vitamins, alcoholic beverages, high fructose corn syrup (HFCS), organic acid and amino acid production.
Prerequisite: FDE 320

FDE 413 Food Technology (3-0)3
Raw material handling, processing, packaging, storage and distribution of food products are covered for each food group. Certain topics are assigned to students as term projects.
Prerequisite: FDE 324

FDE 415 Food Plant Sanitation (3-0)3
Importance of sanitation in food industry. Introduction to Hazard Analysis and Critical Control Points (HACCP). Sanitation practices in different food processing systems, sanitation standard operating procedures (SSOP), cleaning compounds, sanitizers, pest control, waste product handling.
Prerequisite: FDE 311

FDE 416 Food Engineering Operations Laboratory (1-4)3
Experiments on a variety of food engineering operations (drying, extraction, pasteurization, filtration, size reduction, centrifugation, fluid flow, fermentation). Experimental design, analysis and interpretation of data in the form of written reports.
Prerequisite: FDE 324

FDE 418 Chemistry of Food Processing and Preservation (3-0)3
Biochemistry of meat preservation and postmortem changes, post harvest physiology of plants, grain physiology, chemistry of colloidal foods, biochemistry of baking, food additives and toxicants, food regulations.
Prerequisite: FDE 313

FDE 425 Food Engineering Design (2-2)3
Engineering ethics, responsibilities, health and safety considerations. Design and optimization of equipment used in food industry through case studies. Optimization of operational conditions. The principles of engineering operations are extensively utilized in a design report for each case including a technical specification sheet.
Prerequisites: FDE 320, FDE 321, FDE 324, CHE 423

FDE 426 Food Product and Plant Design (2-2)3
Engineering ethics, responsibilities, health and safety considerations Selection of a novel product and a process from food industry through market survey. Food product development. Selection of the location, preparation of the plant layout, material and energy balances. Design of the major units and sizing of the ancillary equipment including services, health and safety considerations. Plant and product cost estimation.
Prerequisites: FDE 425

FDE 431 Food Quality Control (3-0)3
Principles of quality control system design in a food plant with emphasis on quality control circles and feed-back loop concept. Review of the statistical background of quality control as applied to food quality factors. Quality control charts for measurements and attributes as applied for foods and beverages. Sampling techniques and acceptance sampling plans. Design of experiments and evaluation of quality control in food industry.
Prerequisite: ES 303

FDE 432 Sensory Analysis (3-0)3
Sensory attributes of foods; appearance, odor, flavor and feel of different products and the mechanisms by which those attributes are perceived. Visual, olfactory, gustatory and tactile/kinesthetic senses. Psychophysical senses; scaling, measurement, analysis and interpretation according to product characteristics. Principles of taste and odor testing, physical methods of color and texture measurements. Training sensory panels, difference testing, threshold and dilution tests, ranking tests. Descriptive and rating methods, hedonic tests.
Prerequisite: ES 303

FDE 434 Drying of Foods and Dryers (3-0)3
Importance of drying in food industry and dried products. Fundamental conservation rules of drying as a simultaneous heat and mass transfer operation. Humidity and the psychrometric chart, water sorption and desorption isotherms, theoretical relations and their importance on the operation. Effect of food structure on the expected mechanism of drying and methods to estimate the behavior. General types of dryers used in food industry. Spray, freeze and other special dryers. Drying by microwaves. IR and integrated systems. Design and control of dryers for batch and continuous operations.

FDE 490 Food Engineering Research (1-4)3
Application of knowledge, abilities and creativity to a research topic, involving either a market survey, an experimental study in the laboratory or participation in an existent project. Research projects are presented by a final report and a seminar at the end of the semester.
Prerequisite: Consent of the department.

FDE 491-495 Special Topics in Food Engineering (3-0)3
These code numbers will be used for technical elective courses which are not listed regularly in the catalog. The course contents will be announced before the semester commences.
Prerequisite: Consent of the Department.