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Module Detailed Information for [FST1103]
Academic Year : 2017/2018 Semester : 2
Correct as at 30 Mar 2018 04:27

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Module Information
Module Code :
Module Title : Fundamentals of Food Engineering
Module Description : This module introduces students to the fundamental engineering principles of food processing systems, including process classification, mass and energy balances, fluid mechanics and transport, steady-state and unsteady-state heat transfer, steam generation and utilisation. It further covers the applications of the engineering principles to several common processes found in the handling, processing, storage, packaging and distribution of food products, e.g. heat exchange, and refrigeration. Industrial examples related to the principles will be provided throughout the module.
Module Examinable : -
Exam Date : 30-04-2018 AM
Modular Credits : 4
Pre-requisite : FST1101
Preclusion : CM1161, CM2161
Module Workload (A-B-C-D-E)* : 2-1-3-2-2
Remarks : Nil
* A: no. of lecture hours per week
B: no. of tutorial hours per week
C: no. of laboratory hours per week
D: no. of hours for projects, assignments, fieldwork etc per week
E: no. of hours for preparatory work by a student per week

Lecture Time Table
Class TypeWeek TypeWeek DayStartEndRoom

Tutorial Time Table
Attention: The tutorial timetables could be updated from time to time. Students are advised to check regularly for the latest update on the change of tutorial timing.
Class TypeWeek TypeWeek DayStartEndRoom Iteration
Available in Tutorial Balloting [Iteration 2].
Available in Tutorial Balloting [Iteration 2].
Available in Tutorial Balloting [Iteration 2].

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