Module Directory

 

Module Description

 
 
Module Name
Module Code
Lecture Hrs
Practical Hrs
Credits
Introduction to Food Engineering
AGRI1065Y(1)
45
45
4

Description
Basic engineering principles of food processing operations: units, dimensions and system conversions. Material and energy balance. Thermodynamics. Heat and mass transfer. Heat exchangers. Solid and fluid rheology. Fluid flow. Pumps.
Faculty Department
FACULTY OF AGRICULTURE Combination of APS & AFS
Contact Details
Administrative assistant: Mr. ABEELUCK Yajyushsingh
Telephone: 4037400
Email: aofoa-exam@uom.ac.mu
 

 

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