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What you'll be able to do (official learning outcomes)
explain the role of innovation in the food system
define the duties and responsibilities of a food engineer; awareness of professional and academic ethics
discuss the role of food engineering education in the current national and global context
utilize principles of units and dimensions to solve basic engineering calculations
recognise the significance of information technologies in food engineering; and
Course contents
Units and dimensions, mass and energy balance. Fluid flow, fluids in motion and flow patterns. Energy and momentum relationship. Flow of incompressible fluids in pipes and channels. Flow measurement. Heat transfer. Mass transfer. Liquid-solid separation (filtration, sedimentation). Evaporation.
Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study BST 223.