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bal
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Elect
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Casest
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211(
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:3hrs/
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Lect
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neer
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I
ntroduct
ion: Def
ini
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ence and Technol
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stor
icaldevel
opment of f
ood pr
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vat
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al Summaryoft
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heB.
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nChemi
cal&FoodProcess
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inci
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Modern devel
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neeri
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s,over
viewof 2ndYearOddSemest
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keyf
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oper
ties.
Cont
act
Fl
owSheet
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cs,t
ypesofdi
agr
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CourseTi
tl
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ts
No. No.
Mat
eri
alandEnergyBal
ances:concept
s,appl
i
cat
ionsi
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TheoryCourses
Uni
toperat
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St
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nfoodpr
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ngoperat
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orAnalysi
s,Matri
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1
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h21
29 3.
00 3.
00
Lapl
aceTransforms
cool
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reezi
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hawi
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on, dehydr
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he use of
2. CFPE21
01 Chemi
calTher
modynami
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00 3.
00
membr
anesandpackagi
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3. ME21
57 Engi
neer
ingMechani
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00 3.
00
Appl
icat
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neeri
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nani
malproductprocessi
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4. ME21
67 HeatTr
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00 3.
00
pr
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l
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89 El
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00 3.
00

composi
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fectof Sessi
onalCourses

pr
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ti
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s,Seaf
ood 6. CFPE21
02 Chemi
calTher
modynami
csSessi
onal 3.
00 1
.50
pr
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ngandot
herspeci
fi
cfoodsect
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rat
egi
ctoBangl
adesh. 7. ME21
68 HeatTr
ansf
erSessi
onal 3.
00 1
.50
Appl
icat
ionofengi
neeri
ngt
echnol
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npl
antproductprocessi
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uit El
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8. EEE21
90 3.
00 1
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c concept
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9.50

Page5of5
 St
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2ndYearEvenSemest
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Cont
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ermi
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genval
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genvect
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CourseNo. CourseTi
tl
e Hours/ Credi
ts
No. Sol
uti
onofsyst
emofl
i
nearequat
ionsbymat
rixmet
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Week
TheoryCourses Lapl
aceTransf
orm:Def
ini
ti
on.Lapl
acet
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ormsofsomeel
ement
ary
f
unct
ions.Suf
fici
entcondi
ti
onsf
orexi
stenceofLapl
acet
ransf
orms.I
nver
se
1
. Mat
h2229 Numer
icalAnal
ysi
sandSt
ati
sti
cs 3.
00 3.
00
Lapl
acet
ransf
orms.Lapl
acet
ransf
ormsofder
ivat
ives.Theuni
tst
ep
Pr
inci
plesofFoodPr
ocessi
ng&
2. CFPE221
1 3.
00 3.
00 f
unct
ion.Per
iodi
cfunct
ion.Somespeci
alt
heor
emsonLapl
acet
ransf
orms.
Pr
eservati
on

3. ME2257 Fl
uidMechani
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00 3.
00 Par
tialf
ract
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uti
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ionsbyLapl
acet
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4. ME2267 Sol
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00 3.
00 Eval
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mpr
operi
ntegr
als.

Comput
erProgr
ammi
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5. CSE2289 3.
00 3.
00
Appl
i
cati
ons CFPE21
01(
Chemi
calThermodynami
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Sessi
onalCourses Lect
ure:3hrs/
week, No.of
NumericalAnal
ysi
sandSt
ati
sti
cs Credi
t:3.
00
6. Mat
h2230 3.
00 1
.50
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onal

7. ME2258 Fl
uidMechani
csSessi
onal 3.
00 1
.50 Fundament
alConceptofThermodynami
cs:Basi
cconcept
sanddef
ini
ti
ons;
t
her
modynami
csyst
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oper
tyandst
ate,t
her
modynami
cpr
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8. ME2268 Sol
i
dMechani
csSessi
onal 1
.50 0.
75
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e.
Comput
erProgrammingand
9. CSE2290 3.
00 1
.50
Appl
i
cati
onsSessi
onal LawsofThermodynami
cs:Fi
rstl
awoft
her
modynami
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tscor
oll
ari
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Tot
al 25.
50 20.
25 f
irstl
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osedsyst
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modynami
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her
modynami
cs;Zer
othl
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Det
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Sc.i
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her
malequi
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ever
sibi
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ity,ent
hal
py,ent
ropy and
ProcessEngi
neeri
ng i
nter
nalener
gy.
Thermodynami
c Cycl
es: Ai
r st
andar
d power cycl
es, ai
r st
andar
d
Mat
h21
29(
Vect
orAnal
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s,Mat
ricesandLapl
aceTransf
orms) r
efr
iger
ati
oncycl
es,PVandTSdi
agr
ams.
Lect
ure:3hrs/
week, No.of I
ntroduct
iont
oIC Engi
nes:Di
eselengi
neandpet
rolengi
ne;t
woandf
our
Credi
t:3.
00 st
rokeengi
nes;oper
ati
ons;val
vet
imi
ngdi
agr
am.
Vect
orAnal
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s:Li
neardependenceandi
ndependenceofvect
ors,vect
or St
udyofSt
eam Generat
ingUni
t:I
ntr
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ati
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nst
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geomet
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ffer
ent
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ntegr
ati
on ofvect
ors wi
thr
espectt
oa boi
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ers,accessor
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for
mancest
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par
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ne,sur
face and vol
ume i
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adi
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ar Sol
uti
on Thermodynami
cs: Rel
ati
onshi
ps among t
he t
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modynami
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f
unct
ion,di
ver
gence and cur
lofa vect
orand i
ts physi
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gni
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oper
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conser
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stheor
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Page6of6
f
ugaci
tyandf
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tycoef
fici
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ioni
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Gi
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heatt
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reeconvect
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CFPE21
02(
Chemi
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) Heat t
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Ther
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Sessi
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:3hrs/
week, No.of r
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ini
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Credi
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Sessi
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:Desi
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low ar
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her
maland
ME21
57(
Engi
neeri
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caldesi
gn;mat
eri
alsofconst
ruct
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endedsur
faces.
Lect
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week, No.of
Credi
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00
ME21
68(
HeatTransf
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)
Forcesyst
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Sessi
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:3hrs/
week No.of
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Credi
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.50
Equi
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Fri
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rict
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obl
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nvol
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arge and smal
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ict
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oll
i
ngr
esi
stance.
EEE21
89(
Elect
ricalMachi
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roni
cs)
Propert
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sofi
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oductofi
ner
tiaofar
eas,
Lect
ure:3hrs/
week No.
pol
armomentofi
ner
tia,pr
inci
palaxesandpr
inci
palmoment
sofi
ner
tia.
ofCredi
t3.
00
Pri
nci
pleofVi
rtualWork;Ki
nemat
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net
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Transf
ormers:Si
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dynami
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dinat
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El
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ricalMachi
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pat
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DCmachi
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ati
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Credi
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00

Page7of7
 EEE21
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:3hrs/
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Mat
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emper
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astf
reezi
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ini
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ati
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ati
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Pr
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tsef
fectont
he keepi
ngqual
i
ty,sor
pti
oni
sot
her
msand t
hei
ruse.
cor
rel
ati
on and r
egr
essi
on; el
ement
ary pr
obabi
l
ity and pr
obabi
l
ity Char
act
eri
sti
csoff
oodsubst
ancesr
elat
edt
othei
rdehydr
ati
onbehavi
or,
di
str
ibut
ions(
e.g.Bi
nomi
al,Poi
sonandNor
maldi
str
ibut
ions)
. dr
yingphenomenon,f
act
orsaf
fect
ingr
ateofdr
ying,met
hodsofdr
yingof
Pr
ocessCapabi
l
ity:Pr
ocesscapabi
l
ityi
ndex;sampl
i
ngbasi
csandsampl
i
ng var
iousf
oodpr
oduct
s,t
ypeofdr
ier
sandt
hei
rsui
tabi
l
ityf
ordi
ffer
entf
oods;
r
isks i
nter
medi
atemoi
stur
efoods.
Cont
rolChar
ts:Basi
candt
ypesofcont
rolchar
ts;shewhar
tcont
rolchar
t; Radi
ati
ons: Sour
ces of r
adi
ati
ons, uni
ts and doses, ef
fect on
Page8of8
mi
croor
gani
sms and di
ffer
ent
nut
rient
s;dose r
equi
rement
sforr
adi
ati
on Fl
ow Measurement
s and pumps:Or
ifi
ce and vent
urimet
er,Pi
tott
ube,
pr
eser
vat
ionoff
oods,saf
eli
mit
s,i
rradi
ati
onmechani
smandsur
vivalcur
ve, Rot
amet
erandot
herf
lowmeasur
ingi
nst
rument
s,Posi
ti
vedi
spl
acementand
i
rradi
ati
onofpackagi
ngmat
eri
als. cent
rif
ugalpumps.
Chemi
calPreservat
ions:Pr
inci
ples,t
echnol
ogi
calaspect
sandappl
i
cat
ions
ME2258(
Flui
dMechani
csSessi
onal
)
ofsugarandsal
t,ant
imi
crobi
alagent
s,bi
ologi
calagent
,Hur
dlet
echnol
ogy.
Sessi
onal
:3hrs/
week, No.of
Ef
fect
sofvar
iousf
ood pr
ocessi
ng oper
ati
onson t
he nut
rit
ive val
ue of
Credi
t:1
.50
f
oods.
Sessi
onalbasedonFl
uidMechani
cs
ME2257(
Flui
dMechani
cs)
ME2267(
Sol
idMechani
cs)
Lect
ure:3hrs/
week, No.of
Lect
ure:3hrs/
week No.ofCredi
t:
Credi
t:3.
00
3.
00
Def
ini
ti
onandpropert
iesoff
lui
ds:Uni
tsofmeasur
ement
s;f
lui
dst
ati
cs,
Ri
gid and def
ormabl
e sol
i
ds;Met
hod ofsect
ions f
oreval
uat
ing i
nter
nal
pr
essur
eatapoi
ntandi
tsmeasur
ement
;fl
uidsst
ati
cfor
ceonsubmer
ged
f
orcesi
nbodi
es-r
evi
ewoff
reebodydi
agr
ams;Conceptofst
ress-nor
mal
sur
faces,buoyancy,condi
ti
onoff
loat
ati
onandst
abi
l
ityofsubmer
gedand
andshearst
resses;St
ateofst
ress;Conceptofst
rai
n-nor
malandshear
f
loat
ingbodi
es.
st
rai
ns;St
ateofst
rai
n;Hookesl
aw;Const
it
uti
ver
elat
ions;Axi
all
yloaded
Ki
nemat
icsoff
lui
ds:
Lagr
angi
anandEul
eri
andescr
ipt
ionoff
lui
dmot
ion,
member
s,f
orceanddef
lect
ions;I
ndet
ermi
nat
esyst
emsandcompat
ibi
l
ity
st
reaml
i
nes,pat
hli
nes,st
reakl
i
nes,t
ypesoff
lui
dfl
ow:t
ransl
ati
on,r
otat
ion,
condi
ti
ons; Si
mpl
e i
ndet
ermi
nat
e syst
ems and l
ack of f
it pr
obl
ems;
ci
rcul
ati
on and vor
tici
tyst
ream f
unct
ion,vel
oci
typot
ent
ialand f
low net
;
Gener
ali
zed Hookesl
aw;St
ressi
ncyl
i
ndr
icaland spher
icalshel
l
s;Thi
n-
di
schar
ge:syst
em,cont
rolvol
ume and cr
osssect
ion;st
ress-
str
ainr
ate
Wal
l
ed Pr
essur
e Vessel
s;Tor
sion ofci
rcul
arshaf
ts -det
ermi
nat
e and
r
elat
ionshi
p,l
i
nearandangul
armoment
um t
heor
emsandappl
i
cat
ions;some
si
mpl
eindet
ermi
nat
esyst
ems.El
ast
ict
heor
yofbendi
ngofbeams;Shear
exactsol
uti
onsofNavi
er-
Stokesequat
ions.
f
orceandbendi
ngmomentdi
agr
ams;Bendi
ngandshear
ingst
ressesi
n
Dynami
cs of f
lui
d:t
ranspor
ttheor
em,conser
vat
ion l
aws,equat
ion of
beams ofsymmet
ricalcr
oss-
sect
ion;Conceptofshear f
low and shear
cont
inui
ty,Eul
er’
s equat
ion ofmot
ion,Ber
noul
l
i’
s equat
ion,vi
scous f
low.
cent
re;Pr
inci
ple ofsuper
posi
ti
on and i
tsl
i
mit
ati
ons.Tr
ansf
ormat
ion of
Ral
eigh’
s met
hod and Bucki
ngham’
sπ t
heor
em,t
ypes of si
mil
ari
ti
es,
pl
ane st
ress and st
rai
n;Pr
inci
palst
resses and st
rai
ns;Mohr
s ci
rcl
e.
di
mensi
onalanal
ysi
s,di
mensi
onl
essnumber
s.
Bendi
ngdef
lect
ionofbeamsbydi
recti
ntegr
ati
onmet
hod;Appl
i
cat
ionof
I
nternalf
low:l
ami
narandt
urbul
entf
lowi
npi
pes,gener
alequat
ionf
orhead
di
recti
ntegr
ati
onmet
hodt
osi
mpl
eindet
ermi
nat
esyst
ems.El
ast
ic buckl
i
ng
l
oss– Dar
cyWei
sbachandFanni
ng’
sequat
ions,Moody’
sdi
agr
am,ener
gy
ofcompr
essi
onmember
s.
l
ossest
hroughpi
pef
itt
ings,f
lowt
hroughnet
wor
kofpi
pes.
Boundar
ylayerf
lows-
Int
roduct
ion,Pr
andt
l’
sboundar
ylayerequat
ionand ME2268(
Sol
idMechani
csSessi
onal
)
Boundar
ylayerseparat
ion:Fl
owar
oundsubmer
gedbodi
es:Dr
agf
orce,l
i
ft Lect
ure:1
.5hrs/
week No.ofCredi
t:
anddr
agcoef
fici
ent
,dr
agonf
latpl
ateci
rcul
arcyl
i
nderandspher
e. 0.
75

Page9of9
 Sessi
onalbasedonSol
i
dMechani
cs 1
. CFPE31
01 Chemi
calReact
ionEngi
neer
ing 3.
00 3.
00

2. CFPE31
03 MassTr
ansf
erOper
ati
ons 3.
00 3.
00
CSE2289(
Comput
erProgrammi
ngandAppl
icat
ions)
Lect
ure:3hrs/
week, No.ofCredi
t: 3. CFPE31
11 FoodChemi
str
y 3.
00 3.
00

3.
00 4. CFPE31
13 FoodPr
ocessTechnol
ogy-
I 3.
00 3.
00

I
ntroduct
ion:Mai
npar
tsl
i
keI
/Odevi
ces,Memor
yuni
tandCPU,Pr
imar
yand 5. CFPE31
21
Uni
tOperationsi
nChemi caland
3.
00 3.
00
FoodProcessEngineer
ing
secondar
yst
oragedevi
ces,di
ffer
entmemor
yty
pes.I
ntr
oduct
iont
onumber
Sessi
onalCour
ses
syst
ems.Over
viewofDOS,Wi
ndowsandUNI
Xoper
ati
ngsyst
ems,Essent
ial
gener
alpur
posepackagesf
orwor
dpr
ocessi
ng,spr
eadsheetanal
ysi
set
c. 6. CFPE31
12 FoodChemi
str
ySessi
onal 3.
00 1
.50

Languages:Devel
opment of pr
ogr
ammi
ng l
ogi
c,al
gor
ithm,f
low char
t; FoodProcessTechnol
ogy-I
7. CFPE31
14 3.
00 1
.50
Sessi
onal
Assembl
ylevell
anguageandMachi
nel
evell
anguage,hi
ghl
evell
anguage,
Uni
tOperationsi
nChemi caland
Compi
l
er,I
nter
pret
er,Sour
ceandObj
ectpr
ogr
ams. 8. CFPE31
22 1
.50 0.
75
FoodProcessEngineer
ingSessional
ConceptofAl
gori
thms:Devel
opmentofFl
owchar
tst
o sol
ve engi
neer
ing Tot
al 22.
50 1
8.75
pr
obl
ems.
I
ntroduct
iont
oC&C++Language:Pr
eli
minar
ies,Pr
ogr
amconst
ruct
ionand 3rd YearEvenSemest
er
dat
aty
pes,I
/O st
atement
s,Expr
essi
ons,Deci
sionmaki
ng,Loops,Funct
ion Cont
act
SL. Course
and i
ts Cal
l
ing pr
ocedur
e,Recur
sion,Ar
ray
s and poi
nter
,st
ruct
ure CourseTi
tl
e Hours/ Credi
ts
No No.
Week
adumi
nar
, Appl
i
cat
ion ofcomput
erpr
ogr
ammi
ng f
orsol
ving mechani
cal
TheoryCourses
engi
neer
ingpr
obl
ems.
1
. Hum3229 Account
sandI
ndust
rialLaw 3.
00 3.
00
CSE2290(
Comput
erProgrammi
ngandAppl
icat
ionsSessi
onal
) 2. CFPE3201 Mat
eri
alsSci
ence 3.
00 3.
00
Lect
ure:3hrs/
week, No.ofCredi
t: 3. CFPE321
1 FoodMi
crobi
ology 3.
00 3.
00
1
.50 4. CFPE321
3 FoodPr
ocessTechnol
ogy-
II 3.
00 3.
00
Sessi
onalbasedonComput
erPr
ogr
ammi
ngandAppl
i
cat
ions
5. CFPE3221 Ref
riger
ati
onandAi
rCondi
ti
oni
ng 3.
00 3.
00

Sessi
onalCourses
Summaryoft he3rdYearB.
heCoursesoft Sc.Chemi
cal&
6. CFPE321
2 FoodMi
crobi
ologySessi
onal 1
.50 0.
75
FoodProcessEngi
neer
ing
7. CFPE321
4 FoodPr
ocessTechnol
ogy-
IISessi
onal 3.
00 1
.50
3rd YearOddSemest
er 8. CFPE3200 Chemi
calEngi
neer
ingSessi
onal 3.
00 1
.50
Cont
act
SL. 9. CFPE321
0 CaseSt
udyi
nCFPE 2.
00 1
.00
CourseNo. Cour
seTi
tl
e Hours/ Credi
ts
No.
Week Tot
al 24.
50 1
9.75
Theor
yCour
ses

Page1
0of1
0
 Det
ailSyl
l
abusoft
heB.
Sc.i
nChemi
cal&FoodProcess Membrane processes: Gas separ
ati
on pr
ocesses; r
ever
se osmosi
s
pr
ocesses.
Engi ng3rdYearOddSemest
neeri er

CFPE31
01(
Chemi
calReact
ionEngi
neeri
ng) CFPE31
11(
FoodChemi
stry)

Lect
ure:3hrs/
week, No.ofCredi
t: Lect
ure:3hrs/
week. No.of
Credi
t:3.
00
3.
00
React
ion Ki
net
ics: Basi
c concept
s i
n chemi
cal ki
net
ics, ki
net
ics of Wat
er:Physi
calpr
oper
ties,t
ypesofwat
er,wat
eract
ivi
tyandshel
fli
feof
homogeneousr
eact
ions,r
eact
ionr
ate,or
der
,rat
econst
ant
; f
ood,Di
str
ibut
ionofwat
eri
nvar
iousf
oodsandmoi
stur
edet
ermi
nat
ion.
Typesofreact
ors:Bat
chr
eact
ors,Desi
gn+basi
cs,ki
net
icconst
ant
sfr
om Carbohydrat
es:Nomencl
atur
e and cl
assi
fi
cat
ion,st
ruct
ure and chemi
cal
bat
chr
eact
ordat
a,r
ecycl
ereact
or,aut
omat
icr
eact
ors,i
dealf
lowr
eact
or; pr
oper
ties of car
bohydr
ates- monosacchar
ide, di
sacchar
ides and
React
ordesi
gnf
ori
dealf
lowr
eact
ors,heatandmasst
ranspor
tinr
eact
ors, pol
ysacchar
ides (
cel
l
ulose ,
star
ch, f
ruct
ans, gal
act
ans, hemi
-cel
l
ulose,
i
sot
her
mal
,adi
abat
icandnon-
isot
her
maloper
ati
on; pect
ic subst
ances, car
ageenan)
; changes i
n car
bohydr
ates dur
ing
Cat
alyst
s: Cat
alyt
ic r
ates, React
ion mechani
sms; I
nter
nal
/Ext
ernal pr
ocessi
ng. Car
bohydr
ates det
ermi
nat
ion met
hods. Enzymi
c and non-
t
ranspor
tincat
alyst
s;Non-
cat
alyt
icsol
i
d-gasr
eact
ions;Het
erogeneousand enzymi
cbr
owni
ng
enzymat
iccat
alysi
s,i
ncl
udi
ngdi
ffusi
ont
oandwi
thi
ncat
alystpar
ticl
esand Prot
eins:Cl
assi
fi
cat
ion,st
ruct
ureandpr
oper
tiesofpr
otei
ns,Pr
otei
nsf
rom
cel
l
sori
mmobi
l
izedenzymes.St
oichi
omet
ryandequi
l
ibr
ium t
otheanal
ysi
s pl
antandani
malsour
ces.Changesi
npr
otei
ndur
ingpr
ocessi
ng,pr
otei
n
ofchemi
calandbi
ologi
calsyst
ems. det
ermi
nat
ionmet
hods.
CFPE31
03(
MassTransf
erOperat
ions) Enzymes: Rat
es of Enzy
me-
Cat
alyzed React
ions, Fact
ors I
nfl
uenci
ng
Lect
ure:3hrs/
week, No.of Enzyme React
ions,Enzyme Cof
act
ors.Enzyme I
nact
ivat
ion and Cont
rol
,
Credi
t:3.
00 FoodModi
fi
cat
ionbyEnzymes,Appl
i
cat
ionofEnzymes.
Li
pids:Cl
assi
fi
cat
ion,st
ruct
ure,physi
calandchemi
calpr
oper
tiesoff
att
y
I
ntroduct
ion:I
ntr
oduct
ion t
o mass t
ransf
erpr
ocesses.Phase equi
l
ibr
ia.
aci
dsandf
ats.Li
pids-
simpl
eandder
ived.Di
ffer
entt
ypesoff
ats,usesi
n
Equi
l
ibr
iumst
ageconcept
.
f
ood pr
ocessi
ng,f
ood emul
si
ons,f
at r
epl
acer
s.Changes dur
ing f
ood
Di
sti
ll
ati
on:Bat
ch di
sti
l
lat
ion,cont
inuous f
ract
ionat
ion,cal
cul
ati
ons wi
th
pr
ocessi
ng.Pr
otei
nli
pidi
nter
act
ion,Li
pidCar
bohydr
atei
nter
act
ion,Li
pid-
mul
ti
plef
eedsandwi
thdr
awal
s;Speci
aldi
sti
l
lat
iont
echni
ques(
azeot
ropi
c,
Li
pidi
nter
act
ion.
ext
ract
ive,et
c.)st
eam andmol
ecul
ardi
sti
l
lat
ion;Tr
ayhydr
odynami
csand
Mi
neral
s:Cl
assi
fi
cat
ion,mi
ner
alsi
nmeat
,mi
l
k,pl
ant
sandt
hei
rint
eract
ion
ef
fici
enci
es;
wi
thot
hercomponent
s,l
ossesofmi
ner
alsdur
ingpr
ocessi
ng,met
alupt
ake
Li
qui
d-Li
qui
dext
ract
ion:Cal
cul
ati
onswi
thandwi
thoutr
efl
uxf
ori
mmi
sci
ble
i
ncannedf
oods.
andpar
tial
l
ymi
sci
blesyst
em.
Vi
tami
ns:Rol
eofvi
tami
nsi
nfoodi
ndust
ry,ef
fectofvar
iouspr
ocessi
ng
Gasabsorpt
ion:Packedt
owerdesi
gn,ef
fectofr
eact
ion;
t
reat
ment
sandf
ort
if
icat
ionoff
oods.Foodsour
ces,ef
fect
sofdef
ici
ency.
Si
mul
taneousheatand masst
ransf
er:Dr
ying;Desi
gnofcool
i
ngt
ower
s;
Pl
antpi
gment
s:f
lavoract
ivecompoundsandcol
our
ant
s,t
hei
rrol
esi
nfood
Adsorpt
ion:Typesandnat
ureofadsor
pti
on;Fr
eundl
i
chi
sot
her
m;
Page1
1of1
1
i
ndust
ry,Bi
tt
ersubst
anceandt
anni
ns. condi
ti
oni
ng,andmi
l
li
ngpr
ocessesf
ordi
ffer
entwheat
'sandot
hercer
eal
s.
Foodaddi
ti
vesandcont
ami
nant
s:t
ypesoff
oodaddi
ti
vesandcont
ami
nant
s, Bl
endi
ngoff
lour
s,mi
l
li
ngequi
pment
sandmi
l
li
ngpr
oduct
sofcer
eal
s,mi
l
li
ng
r
olei
nfoodi
ndust
ries. andpar
boi
l
ingofpaddy,cur
ingandagei
ngofpaddyandr
ice.Cr
iter
iai
n
andassessmentofmi
l
li
ng,cooki
ng,nut
rit
ionalandst
oragequal
i
tiesofr
aw&
CFPE31
12(
FoodChemi
strySessi
onal
) par
boi
l
edr
ice.Mi
l
li
ngofpul
ses,mi
l
li
ngequi
pment
s,f
act
orsaf
fect
ingpul
ses
Sessi
onal
:3hrs/
week, No.of qual
i
ty,secondar
ypr
ocessi
ng ofpul
ses,pr
ocessed pr
oduct
s,f
erment
ed
Credi
t:1
.50 pr
oduct
s,t
radi
ti
onalpr
oduct
s,bypr
oduct
sut
il
izat
ion;ef
fectofpr
ocessi
ng
Sessi
onalbasedonFoodChemi
str
y onnut
rit
iveval
ueofpul
ses.Pr
ocessi
ngofoi
l
seeds,oi
lext
ract
ionmet
hods-
mechani
cal(
ghaniandexpel
l
ers)andchemi
calmet
hods(
sol
ventext
ract
ion)
,
CFPE31
13(
FoodProcessTechnol
ogy-
I) Oi
lref
ini
ng,pr
ocessi
ngofr
efi
nedoi
l
s.Nat
ionalandI
nter
nat
ionalqual
i
tyand
Lect
ure:3hrs/
week, No. gr
adi
ngst
andar
ds.
ofCredi
t:3.
00 CerealMal
ts:basi
c mal
ti
ng pr
ocess,mal
ti
ng pl
ant
,mal
tst
orage,mal
t
Post
-harvest handl
ing of Fresh Frui
ts and Veget
abl
es: Chemi
cal char
act
eri
sti
cs,mal
text
ract
,uses.
composi
ti
onasl
i
vingpr
oduct
sanddesi
rabl
echar
act
eri
sti
csoff
rui
tsand
veget
abl
esofpr
ocessi
ng.Rol
e ofpl
ant
sgr
owt
hregul
ator
sinr
elat
iont
o
CFPE31
14(
FoodProcessTechnol
ogy-
ISessi
onal
)
st
orage; physi
caland chemi
calt
reat
ment t
oincr
ease t
he shel
f-
li
fe,
Lect
ure:3hrs/
week, No.
condi
ti
ons f
or t
ranspor
tat
ion and st
orage,di
sease and i
njur
ies dur
ing
ofCredi
t:1
.50
mar
ket
ing, bi
osynt
hesi
s of f
lavour
s, bi
osynt
hesi
s of f
lavor
s, f
lavor
Sessi
onalbasedonFoodPr
ocessTechnol
ogy-
I
char
act
eri
sti
cs;
Mi
nimal
l
yprocessedFrui
tsandVeget
abl
es:Fact
orsaf
fect
ingshel
fli
feand
CFPE31
21(
Uni
tOperat
ionsi
nChemi
calandFoodProcessEngi
neeri
ng)
t
he qual
i
tyofmi
nimal
l
ypr
ocessed f
rui
tsand veget
abl
es,physi
ologyand
bi
ochemi
str
yoff
reshcut
. Lect
ure:3hrs/
week No.of
Credi
t:3.
00
St
orageofFreshFr
uit
sandVeget
abl
es:Cont
ainer
s:Ti
n,gl
assandot
her
packagi
ngmat
eri
alsusedi
nfr
uit
sandveget
abl
espr
eser
vat
ions.Canni
ng I
ntroduct
ion:Oper
ati
ngpr
inci
plesanddesi
gnaspect
sofvar
iousuni
tsused
andbot
tl
ing,ef
fectofcanni
ngandbot
tl
ingonnut
rit
iveval
ue,spoi
l
ageof i
nthepr
ocessi
ndust
ries
cannedf
oods,det
ect
ionandcont
rol
. Si
ze Reduct
ion:Pr
inci
plesofsi
ze r
educt
ionequi
pment
,di
sint
egr
ati
onof
Processi
ngofFrui
tsandveget
abl
e:St
orage,concent
rat
ionsandpowder
s f
ibr
ous mat
eri
als.Cr
ushi
ng and gr
indi
ng equi
pment
s.Pr
oper
ties and
off
rui
tjui
ces;f
ort
ifi
edsof
tdr
inks,t
omat
opr
oductandi
tsqual
i
tycont
rol
, handl
i
ngofpar
ticul
atesol
i
ds.
Vi
negarpr
oduct
ionandi
tsusesandqual
i
tycont
rol Mechani
cal separat
ions: Gr
avi
ty set
tl
ers, i
mpi
ngement separ
ati
ons,
Foodaddi
ti
ves:Usei
nfr
uitandveget
abl
epr
eser
vat
ion. cent
rif
ugalsepar
ati
onsandscr
ubber
s.
ProcessTechnol
ogyofCereal
s,Pul
ses&Oi
lseeds:Cl
eani
ng,t
emper
ingand Product handl
ing operat
ion: Sol
i
d handl
i
ng machi
ner
y, Fl
uid movi
ng

Page1
2of1
2
machi
ner
y,Ej
ect
orsandvacuumsyst
ems,Pr
essur
erel
i
evi
ngdevi
ces, Engi ng3rdYearEvenSemest
neeri er
Mi
xing and agi
tat
ion: Mi
xing of l
i
qui
ds and sol
i
ds (
powder
), mi
xing
Hum3229(
Account
sandI
ndust
rialLaw)
equi
pment
s,mi
xingi
ndexandmi
xingt
ime,Agi
tat
ionandbl
endi
ng,t
ypesof
Lect
ure:3hrs/
week, No.
agi
tat
ors,powerconsumpt
ioni
nmi
xing.
ofCredi
t:3.
00
Sol
idSeparat
ion:Cr
yst
all
i
zat
ion,Fi
l
trat
ion,Pr
inci
pleandt
ypesoff
il
trat
ion
Account
ing:
equi
pment
s,Set
tl
ingcl
assi
fi
ersandFl
otat
ionScr
eeni
ng,t
ypesofscr
een.
Fi
nanci
al account
ing: Def
ini
ti
on, obj
ect
ives, advant
ages, account
ing
Propert
iesoff
oodr
elat
edt
oprocessi
ng:Geomet
rical
,physi
cal
,funct
ional
concept
s,doubl
eent
rysyst
em andr
ulesf
ordebi
tandcr
edi
t;t
ransact
ion,
andgr
owt
hpr
oper
tyoff
oods.
capi
talandr
evenuet
ransact
ions;account
sandi
tscl
assi
fi
cat
ion;j
our
nal
,
Prel
imi
naryuni
toper
ati
onsi
nfoodprocessi
ndust
ries:Cl
eani
ng,sor
ting
cashbook,l
edger
,tr
ialbal
anceandf
inanci
alst
atement
.
andgr
adi
ngoff
oods.Peel
i
ng,decor
ticat
ion,deseedi
ngoff
rui
ts,dehul
l
ingof
CostAccount
ing:Def
ini
ti
on,obj
ect
ives,advant
ages,cl
assi
fi
cat
ionofcost
,
gr
ains,bl
anchi
ngofveget
abl
es.
costst
atement
,over
headcost
ing,oper
ati
ngcost
ingandr
elevantcost
ing;
Membrane separat
ion processes: Rever
se osmosi
s, nanof
il
trat
ion,
i
nter
est f
ormul
a and equi
val
ence;cash f
low i
n engi
neer
ing economy;
ul
traf
il
trat
ion,mi
crof
il
trat
ion,di
alysi
sandper
vapor
ati
on.
f
inanci
alandeconomi
ceval
uat
ionofapr
oject
;account
ingf
ordepr
eci
ati
on
Uni
tOperat
ionsusi
ngheat
:Dr
ying,Evapor
ati
on,Bl
anchi
ng,FoodCanni
ng,
andi
ncomet
axes;handl
i
ngpr
ojectuncer
tai
nty.
Fi
l
li
ngmachi
ne,Exhaust
er,Doubl
eseamer
.
I
ndust
rialLaw:
Dai
ryPl
antEqui
pment
:Chur
ningandbut
terhandl
i
ngequi
pment
,Cheese
Law of Cont
ract
:Def
ini
ti
on,essent
ialel
ement
s of cont
ract
,voi
d and
pl
antequi
pment
.
voi
dabl
eagr
eement
,rul
esr
egar
dingof
fer
,accept
ance,andconsi
der
ati
on;
Aut
omat
ionandsaf
etymeasuresi
nfoodpl
ant
.
met
hodsoft
ermi
nat
ionofcont
ract
.
Company Act
:Gener
alpr
inci
ples ofcompanyl
aw r
elat
ing t
ofor
mat
ion;

CFPE31
22(
Uni
tOperat
ionsi
nChemicalandFoodProcessEngi
neeri
ng managementandwi
ndi
ng-
up.
Sessi
onal
) LaborCode2006:Fact
ory-
def
ini
ti
on,r
ulesr
egar
dingempl
oymentofwomen,
chi
l
d,& adul
t,saf
etyacti
ncl
udi
ngf
iresaf
ety,benef
itsandpr
ivi
l
egesof
Sessi
onal
:1.
5hrs/
week No.
empl
oyees.
ofCredi
t:0.
75
PaymentofWages:Payment&deduct
ionr
ules.
Sessi
onalbasedonUni
tOper
ati
onsi
nChemi
calandFoodPr
ocess TradeUni
onAct
:Def
ini
ti
on,l
egalst
atusofar
egi
ster
edt
radeuni
on,r
ules
Engi
neer
ing ofr
egi
str
ati
on,cancel
l
ati
on ofr
egi
str
ati
on,r
ight
s and pr
ivi
l
eges ofa
r
egi
ster
edt
radeuni
on,col
l
ect
ivebar
gai
ningpr
ocess,unf
airl
aborpr
act
ice
onpar
tofbot
htheempl
oyeesandempl
oyer
s,penal
ti
esf
orunf
airl
abor
pr
act
ice, i
ndust
rial di
sput
es, l
ockout
, boycot
t, go-
slow, st
rike, i
l
legal

Det
ailSyl
l
abusoft
heB.
Sc.i
nChemi
cal&FoodProcess r
etr
enchment
s,l
ayof
f,met
hodsofset
tl
ementofi
ndust
rialdi
sput
es.

Page1
3of1
3
 cont
ami
nat
ion.Pr
inci
plesunder
lyi
ng spoi
l
age and pr
eser
vat
ion off
oods.
Cont
ami
nat
ion, spoi
l
age and pr
eser
vat
ion of cer
ealpr
oduct
s, sugar
CFPE3201(
Mat
eri
alsSci
ence) pr
oduct
s,f
rui
tandveget
abl
es,meatpr
oduct
s,f
ishandseaf
oods,eggand
poul
trypr
oduct
s,mi
l
kandmi
l
kpr
oduct
sandot
herf
oods,mi
crobi
ologi
cal
Lect
ure:3hrs/
week, No.
st
andar
dsoff
oods.Foodbor
nei
nfect
ions,f
oodpl
antsani
tat
ion,i
nspect
ion
ofCredi
t:3.
00
andcont
rol
,per
sonnelhygi
ene.Advancedt
echnol
ogi
esi
nfoodmi
crobi
ology:
I
ntroduct
ion:Hi
stor
icalper
spect
ive,Conceptofengi
neer
ingmat
eri
aland
r
api
dmet
hodf
ort
hedet
ect
ionoff
oodbor
nepat
hogens.
met
all
urgy,cl
assi
fi
cat
ionofmat
eri
als.
I
ndust
rialMi
crobi
ology:Benef
ici
almi
croor
gani
smsand t
hei
rut
il
izat
ioni
n
At
omi
cBondi
ng&Cryst
alSt
ruct
ure:At
omi
cst
ruct
ure,spacel
att
ice,at
omi
c
f
ood f
erment
ati
on ofbr
ead,mal
tbever
ages,wi
nes,vi
negar
,fer
ment
ed
bondi
ng i
n sol
i
d,st
ruct
ure ofcr
yst
all
i
ne sol
i
ds,cr
yst
algr
owt
h,cr
yst
al
veget
abl
es,f
erment
eddai
rypr
oduct
s.Pr
obi
oti
csandpr
ebi
oti
cs.
syst
em,i
mper
fect
ioni
nsol
i
ds.
Phase di
agram:Phase equi
l
ibr
ium,bi
nar
yphase di
agr
am,Fe-
C Syst
em,
CFPE321
2(FoodMi
crobi
ologySessi
onal
)
phaset
ransf
ormat
ion,Fe-
Cal
l
oys.
Sessi
onal
:1.
5hrs/
week, No.of
Appl
icat
ionandprocessi
ngofmet
alal
l
oys:Typesofmet
alal
l
oy,f
abr
icat
ion
Credi
t:0.
75
ofmet
al,t
her
malpr
ocessi
ngofmet
al.
Sessi
onalbasedonFoodMi
crobi
ology
Cerami
cs& Gl
asses:Cl
assi
fi
cat
ion;st
ruct
ureandpr
oper
ties;appl
i
cat
ion,
f
abr
icat
ionandpr
ocessi
ngofcer
ami
cs&gl
asses.
CFPE321
3(FoodProcessTechnol
ogy-
II
)
Pol
ymers:Typeofpol
ymer
,pol
ymerst
ruct
ure,char
act
eri
sti
csofpol
ymer
,
Lect
ure:3hrs/
week, No.
pr
ocessi
ngofpol
ymer
.
ofCredi
t:3.
00
Ot
hers:Semi
conduct
ors,nanot
echnol
ogyandbi
omat
eri
als;Cor
rosi
onand
Dai
ryProcessi
ng:Cr
eam Separ
ati
onandHomogeni
zat
ion,Past
eur
izat
ion
i
tspr
event
ion;Envi
ronment
alEf
fect
s.
andSt
eri
l
izat
ion,Concent
rat
ion,Evapor
ati
onanddr
ying:Technol
ogyand
st
andar
dsofdr
iedandcondensedmi
l
kpr
oduct
s.Cl
eani
ngandsani
ti
zat
ion
CFPE321
1(FoodMi
crobi
ology)
ofdai
ryequi
pment
sandpl
ant
.
Lect
ure:3hrs/
week, No.of
Poul
try:Pr
e-sl
aught
ercar
eandconsi
der
ati
on;Oper
ati
onsi
npr
epar
ati
onof
Credi
t:3.
00
dr
essedpoul
try,i
tsst
orageandmar
ket
ing,pr
ocessi
ngofpoul
try.
General Mi
crobi
ology: Cl
assi
fi
cat
ion, mor
phol
ogy, physi
ology, gr
owt
h,
Fi
sh:Ef
fectofmet
hod ofcat
chi
ng and handl
i
ng on t
he qual
i
tyoff
ish;
nut
rit
ion and r
epr
oduct
ion,pur
e cul
tur
etechni
quesand mai
ntenance of
handl
i
ngf
ishf
rom cat
chi
ngt
otr
anspor
tat
ion;postmor
tem changes,r
igor
cul
tur
es,cont
rolofmi
croor
gani
smsbyphysi
cal
,chemi
cal
,ant
ibi
oti
c and
mor
tis, aut
olyt
ic changes, bact
eri
ologi
cal changes, r
anci
dit
y, physi
cal
ot
herchemot
her
apeut
icagent
s.Pr
ocar
yot
esandeucar
yot
es.St
ruct
uresof
changes;pr
eser
vat
ion of f
ish by di
ffer
entmet
hods:chi
l
li
ng,f
reezi
ng,
t
he bact
eri
alcel
l
.Or
gani
zat
ion of pl
antand ani
malcel
l
s,or
ganel
l
es,
modi
fi
edat
mospher
epackagi
ng,canni
ng,cur
ing,mar
inat
e;changesi
nfi
sh
st
ruct
ure,chemi
calcomposi
ti
on,f
unct
ion.
pr
otei
nsonst
orage;manuf
act
ureoff
ishpr
otei
nconcent
rat
e,f
ishsauce,
Food Mi
crobi
ology:I
nci
dence of mi
croor
gani
sms i
nfoods,sour
ces of
Page1
4of1
4
f
erment
edf
ish:packagi
ngoff
ish;ef
fectofpr
ocessi
ngonnut
rit
iveval
ue. CFPE3200(
Chemi
calEngi
neeri
ngSessi
onal
)
Meat
:Ant
e-mor
tem exami
nat
ionofmeatani
mal
s,sci
ent
ifi
ctechni
quesof Sessi
onal
:3hrs/
week, No.of
st
unni
ngand sl
aught
eri
ng;car
casseval
uat
ion;muscl
econt
ract
ion,wat
er Credi
t:1
.50
hol
ding capaci
ty,postmor
tem changes,meatcol
our
,meatt
ender
izer
; Sessi
onalbasedonChemi
calReact
ionEngi
neer
ingandMassTr
ansf
er
pr
ocessi
ngofmeatandmeatpr
oduct
s:f
reezi
ng,cooki
ng,dr
ying,cur
ing, Oper
ati
ons
smoki
ng;composi
ti
on of smoke,car
cinogeni
c cont
ent
s,addi
ti
ves used;
manuf
act
ureofsausages,commi
nut
edmeatpr
oduct
s:ham,bacon,meat
CFPE321
0(CaseSt
udyi
nChemi
cal&FoodProcessEngi
neeri
ng)
anal
ogues;ef
fectof pr
ocessi
ng on nut
rit
ive val
ue,spoi
l
age of meat
;
Trai
ning:2hours/
week No.ofCredi
t:
packagi
ngofmeatandmeatpr
oduct
s.
1
.00
CFPE321
4(FoodProcessTechnol
ogy-
IISessi
onal
)
Thest
udent
swi
l
lbeassi
gnedt
ospeci
fi
csuper
visort
oconductt
hei
rcase
Lect
ure:3hrs/
week No. st
udy;t
heywi
l
lsur
veyl
i
ter
atur
eforsel
ect
ionofsui
tabl
etopi
c;t
hest
udent
s
ofCredi
t:1
.50 wi
l
lsubmi
tar
epor
tatt
heendoft
hesemest
er.
Sessi
onalbasedonFoodPr
ocessTechnol
ogy-
II

Summaryoft
heCoursesoftheB.Sc.inChemi
cal&Food
CFPE3221(
Ref
rigerat
ionandAi
rCondi
ti
oni
ng) t
h
ProcessEngi
neeri
ng4 Year
Lect
ure:3hrs/
week, No.of
Credi
t:3.
00 4thYearOddSemest
er
Ref
rigerat
ion: Concept and appl
i
cat
ion of r
efr
iger
ati
on, di
ffer
ent Cont
act
SL.
CourseNo. CourseTi
tl
e Hours/ Credi
ts
r
efr
iger
ati
on met
hods, Ref
riger
ant
s, Anal
ysi
s of vapor
-compr
essi
on No.
Week
r
efr
iger
ati
onsyst
em and i
tsmodi
fi
cat
ions,Absor
pti
onr
efr
iger
ati
on,Ai
r- TheoryCourses
cycl
eref
riger
ati
on,Low-
temper
atur
eref
riger
ati
on,Mul
ti
-pr
essur
esyst
ems
I
nstrument
alMethodsand
1
. CFPE41
01 3.
00 3.
00
ofr
efr
iger
ati
on. ProcessCont
rol
Ref
rigerat
ionequi
pment
:Def
rostmechani
sm andaut
omat
iccont
rol
sused ProcessEqui
pmentDesi
gn&
2. CFPE41
03 3.
00 3.
00
Economics
i
ncommer
cialr
efr
iger
ati
onsyst
ems,Heat
-fl
owpr
obl
emsi
ncondenser
sand
evapor
ator
s.Manuf
act
ureofwat
eri
ceanddr
yice. 3. CFPE41
05 Chemi
calPr
ocesses 3.
00 3.
00

Ai
rCondi
ti
oni
ng:Conceptandcl
assi
fi
cat
ionofa/
candi
tsuse,Psychomet
ric FoodPackaging,
4. CFPE41
11 3.
00 3.
00
Transpor
tat
ionandSt
orage
pr
oper
ties,comf
ortdat
a,cool
i
ngandheat
ingl
oadcal
cul
ati
onofvar
ious
Envi
ronment
alEngi
neeringin
appl
i
cat
ions,Ai
r di
str
ibut
ion syst
em and duct desi
gn,Ai
r condi
ti
oni
ng 5. CFPE41
21 3.
00 3.
00
Chemical&FoodProcessi
ng
equi
pment
,Ai
rpur
ifi
cat
ion,I
nst
all
ati
onofuni
ts,Char
ging,Leakdet
ect
ion, Sessi
onalCourses
wi
ringdi
agr
amandser
vice,Tr
oubl
eshoot
ing.
I
nstrument
alMethodsand
6. CFPE41
02 3.
00 1
.50
ProcessCont
rolSessi
onal
Page1
5of1
5
 FoodPackaging, Lect
ure:3hrs/
week, No.of
7. CFPE41
12 Transpor
tat
ionandSt
orage 1
.50 0.
75 Credi
t:3.
00
Sessi
onal

8. CFPE41
00 Pr
ojectandThesi
s 3.
00 1
.50 Pri
nci
ple of measurement by usi
ng anal
yti
cali
nst
rument
s such as:

9. CFPE41
10 Semi
nar 2.
00 1
.00 Chr
omat
ogr
aphi
ctechni
ques:Gener
alpr
inci
ples.Par
tit
ionandadsor
pti
on

1
0. CFPE41
20 I
ndust
rialTr
aini
ng 4Weeks 1
.00
chr
omat
ogr
aphy,Paper
,thi
nlayer
,gasl
i
qui
d,i
onexchange and af
fini
ty
chr
omat
ogr
aphy.Gelf
il
trat
ion,Hi
gh Pr
essur
e Li
qui
d Chr
omat
ogr
aphy.
Tot
al 24.
50 20.
75
El
ect
rophor
eti
c Techni
ques: Gener
al pr
inci
ples, Paper and gel
t
h el
ect
rophor
esi
s.Pol
yacr
ylami
de gelel
ect
rophor
esi
s.Spect
roscopy:Beer
s
4 YearEvenSemest
er
Cont
act
and Lamber
t’s Law. Ext
inct
ion coef
fici
ent
. Gener
al pr
inci
ples of
Sl.
CourseNo. CourseTi
tl
e Hours/ Credi
ts col
ori
met
ers and spect
rophot
omet
ers,AAS,Emmi
ssi
on spect
roscopy,I
R
No.
Week
spect
roscopy.Fl
our
imet
ry,Spect
rof
lour
omet
ers.Useofr
adi
oisot
opes.
TheoryCourses
Accept
ancesampl
ing:oper
ati
onalchar
act
eri
sti
cs,r
isks,at
tri
but
esampl
i
ng
2. CFPE4201 Chemi
calPr
ocessesDesi
gn 3.
00 3.
00
pl
ans,admi
nist
rat
ionofat
tri
but
e,sampl
i
nger
ror
;Physi
cal
,chemi
caland
3. CFPE421
1 FoodQual
i
tyandSaf
ety 3.
00 3.
00
r
heol
ogi
calpr
oper
ties.
Mol
ecularCel
lBi
ology&Nut
rient
3. CFPE421
3
Technol
ogy
3.
00 3.
00 Cont
rolSyst
em:I
ntr
oduct
ion,cl
assi
fi
cat
ion of cont
rolsyst
em,syst
em
model
i
ng,t
ransf
erf
unct
ion,st
abi
l
ityanal
ysi
s,compensat
ion,var
iouscont
rol
4. CFPE4231(
*) Opt
ional
-I 3.
00 3.
00
syst
em of moder
ninst
rument
s; sensor
s,t
ransducer
s and act
uat
ors;
5. CFPE4233(
*) Opt
ional
-I
I 3.
00 3.
00
mi
crocont
rol
l
er, PLC, cont
rol syst
em i
n chemi
cal and f
ood pr
ocess
Sessi
onalCourses
i
ndust
ries.
FoodQuali
tyandSaf
ety
6. CFPE421
2
Sessi
onal
2.
00 1
.00 CFPE41
02(
Inst
rument
alMet
hodsandProcessCont
rolSessi
onal
)
Sessi
onal
:3hrs/
week, No.ofCredi
t:
7. CFPE4220 Desi
gnLab 2.
00 1
.00
1
.50
8. CFPE4200 Pr
ojectandThesi
s 6.
00 3.
00
Sessi
onalbasedonI
nst
rument
alMet
hodsandPr
ocessCont
rol
9. CFPE421
0 Semi
nar 2.
00 1
.00

Tot
al 27.
00 21
.00
CFPE41
03(
ProcessEqui
pmentDesi
gn&Economi
cs)
Lect
ure:3hrs/
week, No.of
t
h
Det
ailSyl
l
abusoft
heB.
Sc.Engi
neeri
ng4 YearOdd Credi
t:3.
00

Semest
er Mechani
caldesi
gnofprocessequi
pment
:pr
essur
evessel
s,t
allcol
umns,
et
c.,pr
ocesspi
pingdesi
gn;Mat
eri
alsandFabr
icat
ionSel
ect
ion;
CFPE41
01(
Inst
rument
alMet
hodsandProcessCont
rol
) Desi
gnSt
rat
egyandOpt
imum Equi
pmentDesi
gn:Economi
cDesi
gncr
iter
ia;
CostandAssetAccount
ing;CostEst
imat
ion;I
nter
estandI
nvest
mentCost
s;
Page1
6of1
6
Taxesand I
nsur
ance;Depr
eci
ati
on;Pr
ofi
tabi
l
ity,Al
ter
nat
ive I
nvest
ment
s CFPE41
11(
FoodPackagi
ng,Transport
ati
onandSt
orage)
andRepl
acement
;Il
l
ust
rat
iveCaseSt
udyi
nPr
ocessEqui
pmentDesi
gnand Lect
ure:3hrs/
week No.of
Cost
ingofEqui
pmenti
neachoft
hef
oll
owi
ngcat
egor
ies:Mat
eri
alTr
ansf
er, Credi
t:3.
00
Handl
i
ngandTr
eat
mentEqui
pment
I
ntroduct
ion:I
mpor
tance and Funct
ions of Food Packagi
ng,Packagi
ng
HeatTr
ansf
erEqui
pment
:Shel
landt
ubeheatexchanger
s(Ker
nandBel
l
-
r
equi
rement
sfor cer
eal
s,meat
,poul
try,f
ish,mi
l
k,veget
abl
es,f
rui
ts,
Del
awar
edesi
gnmet
hods)
,Pl
ateheatexchanger
s,Evapor
ator
s
pl
ant
ati
oncr
opbasedpr
oduct
sandcar
bonat
edbever
ages.
Mass Transf
er Equi
pment
:Absor
pti
on/St
rippi
ng col
umns (
packed/
tray)
,
Types ofPackagi
ng Mat
eri
als:Pol
ymer Fi
l
ms -Physi
cal
,chemi
caland
Mul
ti
componentdi
stal
l
ati
oncol
um(
FenskeUnder
wood-
Gil
l
il
andcor
rel
ati
ons)
per
meabi
l
itypr
oper
ties,manuf
act
uri
ngmet
hods,t
est
ingandi
dent
ifi
cat
ion,
React
ors: choi
ce of r
eact
ors, non-
isot
her
mal r
eact
ors, r
eact
or
per
meabi
l
itymodel
i
ng,mi
grat
ionofchemi
cal
s.Met
alCont
ainer
s:St
rengt
h
conf
igur
ati
on,i
nter
stage heat
ing/
cool
i
ng,mul
ti
-t
ubul
ar r
eact
ors,cat
alyst
r
equi
rement
,seami
ngandcoat
ingpr
oper
ties,cont
ami
nat
ionf
rom l
acquer
s.
deact
ivat
ion.
Gl
asscont
ainer
sandcl
osur
es.
FoodPackages:Ri
gidandFl
exi
blepackages:paper
boar
d,l
ami
nat
ionand
CFPE41 05(ChemicalProcesses)
Lecture:3hrs/
week, No. seal
i
ngt
echni
ques,machi
ner
yforf
ormi
ngpackages.Speci
alpacki
ng:gas,
ofCredit:3.
00 vacuum and asept
ic packagi
ng,Advances i
n Food Packagi
ng:Smar
t
I
ntroducti
ontof uel
s,Proper
tiesoffuels,Sol
idfuelsanduses,l
i
qui
df uel
s
packagi
ng, I
ntel
l
igent Packagi
ng, Act
ive Packagi
ng and Ant
imi
crobi
al
and uses,Gaseousf
ueland uses,Combust
ionand f
urnace cal
cul
ati
ons.
packagi
ng, Ret
ort
abl
e pouches, bi
odegr
adabl
e and edi
bles packagi
ng
Chemi
calprocessesbasedonagri
cul
turalandsyl
vicul
turalrawmat
eri
als:
mat
eri
alsandf
il
ms.
Sugar
,st
arch,al
cohol
,cel
l
ulose,paper
,gl
ycer
ide,oi
l
s,soaps,det
ergent
s.
Test
ingofPackagi
ngMat
eri
al:Dest
ruct
ive& Nondest
ruct
ivet
est
,Test
ing
Pet
rol
eum ref
ini
ngOperat
ions:Pr
inci
plesanddet
ail
sofCr
udeDi
sti
l
lat
ion,
ofr
igi
d,semir
igi
d and f
lexi
ble packagi
ngmat
eri
al,Shel
fli
fe st
udyet
c.
Vacuum Di
sti
l
lat
ion,coki
ng,cr
acki
ng,pyr
olysi
s,hydr
otr
eat
ing,i
somer
izat
ion
Cor
rosi
onandt
oxi
cit
yofpackagi
ngmat
eri
al.
andal
kyl
ati
on.
Food Transport
ati
on: Modes, t
ranspor
tat
ion damages, and t
hei
r
Pet
rochemi
cal
s:Rawmat
eri
alsandpr
inci
plesi
nvol
vedi
nthepr
oduct
ionof
mi
nimi
zat
ion.
ol
efi
nsandar
omat
ics.Acet
ylene,But
adi
eneandt
ypi
cali
nter
medi
atesf
rom
St
orage Pri
nci
ple and Pr
act
ice:St
orage l
osses and t
hei
r est
imat
ion:
ol
efi
nsandar
omat
icssuchaset
hyl
enegl
ycol
,et
hylbenzene,phenol
,cumene
Modi
fi
edandcont
rolat
mospher
est
orage:Bi
nandsi
l
ost
oragef
orcer
eal
s
andDMT/
PTA;dyesandphar
maceut
ical
s,coalchemi
cal
s.
andpul
ses;Lossi
ncer
ealqual
i
ty–i
nsectandpestcont
rol
.
I
norgani
cheavychemi
cal
s:Pr
ocessesf
ormanuf
act
ureofaci
ds,al
kal
i
s,
sal
ts and f
ert
il
izer
s.Typi
calpr
oduct
s such as sul
phur
ic,ni
tri
c,and CFPE41
12(
FoodPackagi
ng,Transport
ati
onandSt
orageSessi
onal
)
phosphor
ic aci
ds, soda ash, ammoni
a, super
phosphat
es. Renewabl
e
Sessi
onal
:1.
5 hrs/
week, No.ofCredi
t:
r
esour
ces, Bi
oref
iner
ies. Bi
ophar
maceut
ical
s. Fi
ne chemi
cal
s and
0.
75
Bi
otr
ansf
ormat
ions.
Sessi
onalbasedonFoodPackagi
ngTr
anspor
tat
ionandSt
orage

Page1
7of1
7
 CFPE41
21(
Envi
ronment
alEngi
neeri
ngi
nChemi
cal&FoodProcessi
ng) The st
udent
s wi
l
lst
artt
hei
r pr
ojectwor
k ef
fect
ivel
y on t
he basi
s of
Lect
ure:3hrs/
week No.of pr
ogr
ess of case st
udy i
n pr
evi
ous semest
er.They wi
l
lgat
her t
hei
r
Credi
t:3.
00 r
esear
chi
deapr
act
ical
l
yandwi
l
lcompl
eteexper
iment
alset
-up/
fabr
icat
ion,
Basi
c consi
derat
ions: St
andar
ds f
or emi
ssi
on or di
schar
ge of al
sodosomet
rialr
uns.
envi
ronment
alpol
l
utant
sfr
om chemi
calandf
oodpr
ocessi
ngI
ndust
riesas
pert
heupdat
edpr
ovi
sionofEnvi
ronment(
Prot
ect
ion)Act
,1986.El
ement
s
ofi
mpor
tancei
ntheef
fici
entmanagementofchemi
calandf
oodpr
ocessi
ng
CFPE41
10(
Semi
nar)
wast
es. Sessi
onal
:2hrs/
week, No.ofCredi
t:
Charact
eri
zat
ion and ut
il
izat
ion of by-
product
s f
rom Pol
ymer
, 1
.00
Pet
rochemi
cal
,Fer
til
i
zer
,Pul
pandpaper
,Cer
ealPul
ses,Oi
l
seeds,Fr
uit
s Ever
yst
udentwi
l
lpr
esentt
hei
rresear
chpr
ogr
essi
nfr
ontofaneval
uat
ion
andveget
abl
es,Pl
ant
ati
onpr
oduct
s,Fer
ment
edf
oods,Mi
l
k,Fi
sh,Meat
,Egg boar
datl
eastt
hri
cet
hroughoutt
hesemest
er.Theywi
l
lgat
hernewi
dea/
andpoul
trypr
ocessi
ngi
ndust
ries. suggest
ionsf
romt
heaudi
enceandwi
l
lrevi
set
hei
rwor
kaccor
dingl
y.
Charact
eri
zat
ion ofchemi
caland f
ood I
ndust
ryef
fluent
s:Physi
caland
chemi
cal par
amet
ers, Oxygen demands and t
hei
r i
nter
rel
ati
onshi
ps, CFPE41
20(
Indust
rialTrai
ning)
Resi
dues(
sol
i
ds)
,Fat
s,Oi
l
sandgr
ease,For
msofNi
trogen,Sul
phurand Sessi
onal
:4weeks No.ofCredi
t:
Phosphor
us,Ani
onsandcat
ions,Sur
fact
ant
s,Col
our
,Odour
,Tast
e,Toxi
cit
y. 1
.00
Uni
tconceptoft
reat
mentofchemi
calandf
oodi
ndust
ryef
fluent
,Scr
eeni
ng, Tobear
rangedi
nanysui
tabl
eti
mei
nFour
thYearOddSemest
er
Sedi
ment
ati
onFl
oat
ati
onaspr
e-andpr
imar
yreact
ant
s.
Bi
ologi
caloxi
dat
ions:Obj
ect
s,Or
gani
sms,React
ions,Oxygenr
equi
rement
s,
Aer
ati
on devi
cesSyst
ems:Lagoons,Act
ivat
ed sl
udge pr
ocess,Oxi
dat
ion Det
ailSyl
l
abusoft
heB.
Sc.Engi ng4thYearEven
neeri
di
tches,Rot
ati
ngbi
ologi
calcont
ract
ersandt
hei
rVar
iat
ionsandadvanced Semest
er
modi
fi
cat
ions.
CFPE4201(
Chemi
calProcessesDesi
gn)
Advanced wast
ewat
er t
reat
mentsyst
ems:Physi
calsepar
ati
ons,Mi
cro-
Lect
ure:3hrs/
week No.of
t
rai
ner
s,Fi
l
ter
s,Ul
traf
il
trat
ion and r
ever
se osmosi
s.Physi
co-
chemi
cal
Credi
t:3.
00
separ
ati
ons:act
ivat
edcar
bonadsor
pti
on,I
onex
changeel
ect
ro-
dial
ysi
sand
Process Desi
gn and Devel
opment
:Gener
alDesi
gn Consi
der
ati
ons;The
magnet
icsepar
ati
on.Chemi
caloxi
dat
ionsandt
reat
mentCoagul
ati
onand
Hi
erar
chyofChemi
calPr
ocessDesi
gn;TheNat
ureofPr
ocessSynt
hesi
s
f
loccul
ati
on.Di
sinf
ect
ion.Handl
i
ngdi
sposalofsl
udge.
andAnal
ysi
s;
CFPE41
00(
Proj
ectandThesi
s) React
ornet
worksi
nprocessf
lowsheet
s:At
tai
nabl
eregi
on
Sessi
onal
:3hrs/
week, No.of Separ
ati
onsyst
emsi
npr
ocessf
lowsheet
s:mul
ti
componentdi
sti
l
lat
ionf
or
Credi
t:1
.50 i
dealandnon-
idealsyst
ems,di
sti
l
lat
ioncol
umnsequences,heati
ntegr
ati
on
i
ndi
sti
l
lat
ioncol
umns.
Page1
8of1
8
Heatexchangenet
workssynt
hesi
sandut
il
it
ies:Ener
gyt
arget
sInt
roduct
ion l
abel
i
ng
t
oopt
imi
zat
ionappr
oachest
oopt
imaldesi
gn,r
oleofsi
mul
ati
onsi
npr
ocess Ri
skandHazardassoci
atedwi
thFood:Foodhazar
ds,sour
cesofhazar
d,
desi
gn,Desi
gnunderuncer
tai
ntyandf
ail
uret
oler
ance,Engi
neer
ingar
ound cl
assi
fi
cat
ion,Foodsaf
ety;pr
event
ionandcont
rol
,St
ati
sti
calqual
i
tycont
rol
.
var
iat
ions,I
ntr
oduct
iont
opr
ocessi
ntegr
ati
on. HACCP,
Qual
i
tycost
s,FoodFact
oryAudi
ti
ngSyst
ems.

CFPE421
2(FoodQual
it
yandSaf
etySessi
onal
)
CFPE421
1(FoodQual
it
yandSaf
ety)
Lect
ure:2.
0hrs/
week, No.of
Lect
ure:3hrs/
week, No.of
Credi
t:1
.00
Credi
t:3.
00
Sessi
onalbasedonFoodQual
i
tyandSaf
ety
Qual
it
yandAssurance:Def
ini
ti
on,scope,i
mpor
tanceanddi
ffer
ence,Tot
al
qual
i
ty cont
roland (
TQC)Tot
alqual
i
ty management(
TQM)
,St
ati
sti
cal
CFPE421
3(Mol
ecul
arCel
lBi
ology&Nut
rientTechnol
ogy)
qual
i
tycont
rol
.Def
ini
ti
on,i
mpor
tance,scopeanddi
ffer
encebet
weenf
ood
qual
i
tyandf
oodsaf
ety. Lect
ure:3hrs/
week, No.of
Credi
t:3.
00
SensoryEval
uat
ion:Sel
ect
ionofpanelofj
udges,Pr
erequi
sit
eforsensor
y
anal
ysi
s,appl
i
cat
ion ofconsumer t
est
s;cont
roloff
act
ors af
fect
ing of Mol
ecul
arCel
lBi
ology:
sensor
yver
dict
,Inst
rument
almeasur
ement
sofsensor
yat
tri
but
eoff
oods Bi
ologyandBi
opr
ocess,Rel
evancet
osoci
ety.
sensor
ychar
act
eri
sti
csoff
oods,t
ypesoft
est
s,Text
urepr
ofi
l
eanal
ysi
s. Bi
omol
ecul
es:pr
oper
tiesofwat
erami
no aci
ds,pr
otei
ns,car
bohydr
ates,
Cor
rel
ati
on bet
ween i
nst
rument
aland Sensor
y anal
ysi
s off
ood qual
i
ty l
i
pidsandnucl
i
caci
ds.
at
tri
but
es. Cel
l
ularprocesses:car
bonand ni
trogencycl
einnat
ure,met
abol
i
cgr
id,
Raw mat
eri
als & Fi
nished product qual
it
y: Qual
i
ty par
amet
ers and gl
ycol
ysi
s.TCAcycl
eandf
ormsofener
gyi
nbi
ology.
eval
uat
ionpr
ocedur
es:appear
ance,col
or,t
ext
ure,vi
scosi
ty,consi
stency, Si
gnal t
ransduct
ion: r
ecept
or concept
, nat
ure of l
i
gand-
recept
or
f
lavouret
c. i
nter
act
ions.
Foodst
andardsandl
aws:I
nter
nat
ional– ConceptofCodexAl
i
ment
ari
us, I
nformat
ion t
ransf
er i
n cel
l
s: Cent
ral dogma, DNA r
epl
i
cat
ion, RNA
HACCP,GMP,GHP,USFDA,I
SO9000,I
SO22000,I
SO1
4000.Expor
tQual
i
ty t
ranscr
ipt
ion,genet
iccodeandt
ransl
ati
on.
Cont
rolandI
nspect
ionact(
1963)
,Envi
ronmentPr
otect
ionAct(
1986)
,WTO& Genet
ics and i
nheri
tance:chr
omosomes,Mendel
’
slaws,phenot
ype and
GATT,et
c.GMP,GHP.Nat
ional– Compul
sor
yand vol
unt
aryt
rade and genot
ype,genet
icdi
seasesi
nhumans.
Companyst
andar
ds.ConsumerPr
otect
ionAct(
1986)
,BI
S/I
S,FoodSaf
ety Speci
alt
opi
cs:Genet
icengi
neer
ing,Cel
lcul
tur
eandi
mmunesyst
em.
andst
andar
ds–2006,FPO,MPO,MMPO,Agmar
k.GMP,GHP. Nut
rientTechnol
ogy:
Qual
it
yCert
ifi
cat
ion&Accredi
ati
on:I
ntr
oduct
ionandpr
ocedur
e I
ntroduct
iont
onut
rient
s:Foodgr
oupsandt
hei
rconst
it
uent
sinr
elat
iont
o
Prevent
ionoff
oodadul
terat
ionAct
:FoodAdul
ter
ati
on:def
ini
ti
on,common nut
rient
sandener
gycont
ent
.Essent
ialnut
rient
sandt
hei
ref
fectonhuman
adul
ter
ant
sindi
ffer
entf
oods,cont
ami
nat
ion,met
hod ofdet
ect
ion,Food heal
th,ener
gyval
ueofdi
ffer
entf
oods.
addi
ti
vesand l
egi
sl
ati
on;PFA speci
fi
cat
ionf
orf
ood pr
oduct
s,Nut
rit
ional Nut
rientl
oss and opt
imi
zat
ion met
hods:Fact
ors af
fect
ing nut
rientl
oss
Page1
9of1
9
f
rom var
iousf
oods.Changesofbasi
cnut
rient
sdur
ingpr
ocessi
ng.React
ion Sessi
onal
:2hrs/
week No.of
r
ateandopt
imi
zat
iont
echni
que. Credi
t:1
.00
Di
etchart
:Recommendeddi
etsanddi
etar
yal
l
owances.Const
ruct
ionofdi
et Ever
yst
udentwi
l
lpr
esentt
hei
rresear
chpr
ogr
essi
nfr
ontofaneval
uat
ion
char
tsf
ordi
ffer
entagedpeopl
e. boar
datl
eastt
hri
cet
hroughoutt
hesemest
er.Theywi
l
lgat
hernewi
dea/
Fort
ifi
cat
ionandengi
neeredf
ood. suggest
ionsf
romt
heaudi
enceandwi
l
lrevi
set
hei
rwor
kaccor
dingl
y.
Thest
udent
swi
l
lpr
esentt
hei
rpr
ojectwor
kinf
rontofanexami
nat
ionboar
d
CFPE4220(
Desi
gnLab) att
heendofsemest
erf
inalexami
nat
ion.
Lect
ure:2hrs/
week, No.of
Credi
t:1
.00 Opt
ionalI
St
eady-
stat
e si
mul
ati
on off
low sheet
s;Opt
imi
zat
ion and cost
ing i
nfl
ow Lect
ure:3hrs/
week, No.ofCredi
t:
sheet
s; Desi
gn and anal
ysi
s of cont
rol sy
stems; Si
mul
ati
ons usi
ng 3.
00
commer
cialsi
mul
ator
s(e.
g.ASPEN,HYSYS)
,Comput
ati
onalFl
uidDynami
cs,
CFPE4231(
a)(
Pol
ymers,Pet
rol
eum&Pet
rochemi
calProcessi
ng)
Mol
ecul
armodel
i
ng.
I
ntr
oduct
ion,Pr
ospectofpol
ymer
,pet
rol
eum andpet
rochemi
cali
ndust
ries
Pr
ocess and mechani
cal desi
gn cal
cul
ati
ons f
or pr
ocess equi
pment
;
i
nBangl
adesh.Rawmat
eri
alsofpol
ymer
sandpet
rochemi
cal
s.
Numer
icalst
udi
esi
nreact
ordesi
gn;Desi
gn and anal
ysi
sofsepar
ati
on
Pol
ymers:Cl
assi
fi
cat
ionofpol
ymer
icmat
eri
alsandt
hei
rchemi
calst
ruct
ure;
equi
pment
.
nomencl
atur
e f
or pol
ymer
s; mol
ecul
ar wei
ght and i
ts measur
ement
;
pol
ymer
izat
ionmechani
smsandmet
hods;r
eact
ort
ypes;manuf
act
ureand
t
echnol
ogi
calpr
oper
tiesandt
est
ingst
andar
dsofPE,PP,PVC,PVA,PTFE,
nyl
ons,pol
yest
ersandr
ubber
s(but
adi
ene,i
sopr
ene,st
yrene)
.
CFPE4200(
Proj
ectandThesi
s)
Pet
rol
eum:Or
igi
n,f
ormat
ionandcomposi
ti
onofpet
rol
eum.Eval
uat
ion
Sessi
onal
:6hrs/
week No.of
ofcr
udeoi
l
s.Ref
iner
ypr
oduct
sandt
hei
ruses.Anal
ysi
sofpet
rol
eum
Credi
t:3.
00
pr
oduct
s.Fr
act
ionat
ionofpet
rol
eum.Pr
oduct
ionofl
ubr
icat
ingoi
l
sand
The st
udent
s wi
l
ltake dat
a usi
ng t
he exper
iment
alset
-up t
hat was
gr
eases.Bi
tumenpr
oduct
ion.React
ionmechani
sm,ki
net
icsand
compl
etedi
npr
evi
oussemest
er.Theywi
l
lal
soconductper
for
mancest
udy
t
echnol
ogi
calaspect
sofsomet
her
malandcat
alyt
icpr
ocesses;t
her
mal
oft
he syst
em and wi
l
lmake concl
usi
on on t
hei
rresear
ch pr
oject
;the
cr
acki
ng,coki
ng,pyr
olysi
s,cat
alyt
iccr
acki
ng,hydr
ocr
acki
ng,cat
alyt
ic
st
udent
swi
l
lal
sosubmi
tapr
ojectr
epor
tforeval
uat
ionatt
heendoft
he
r
efor
ming,hydr
ogent
reat
ing,i
somer
isat
ion,al
kyl
ati
on.Ref
iner
yfl
ow
semest
er.
sheet
ing,equi
pment
,desi
gn,l
ayout
,saf
etyandenvi
ronment
alaspect
s.
Pet
rochemi
cal
s:r
eact
ionmechani
sm,ki
net
ics,manuf
act
uri
ngt
echnol
ogi
es
CFPE421
0(Semi
nar)
and uses ofammoni
a,met
hanol
,oxochemi
cal
s,acet
ylene,vi
nyl
chl
ori
de,
synt
het
icdet
ergent
s,ol
efi
ns,di
enes,waxesandar
omat
ics.

Page20of20
 CFPE4231(
d)(
Int
roduct
iont
oTransportPhenomena)
CFPE4231(
b)(
Glass,Cerami
c&CementTechnol
ogy) I
ntr
oduct
ion: Vect
ors/
Tensor
s, Vi
scosi
ty, Shel
l bal
ance: Fal
l
ing f
il
m,
St
ruct
ural char
act
eri
sti
cs of cer
ami
c mat
eri
als, Ki
net
ics of hi
gh Ci
rcul
ar t
ube;Equat
ions ofChange f
or i
sot
her
malsyst
ems:Cont
inui
ty,
t
emper
atur
e r
eact
ion i
ncl
udi
ng si
nter
ing and vi
tri
fi
cat
ion. Mel
ti
ng Mot
ion,Ener
gy,Subst
ant
ialder
ivat
ives;Uni
dir
ect
ionalf
lows:Pi
pe f
low,
cr
yst
all
i
zat
ionandgl
assf
ormat
ions.Cer
ami
cphaseequi
l
ibr
ium di
agr
ams. Var
iabl
e vi
scosi
ty f
all
i
ng f
il
m, Couet
te vi
scomet
er, Rot
ati
ng Spher
e;
Non-
equi
l
ibr
ium phases. Raw mat
eri
als,manuf
act
uri
ng pr
ocesses and Unst
eadyf
lows:St
art
upPl
atef
low,Par
all
elpl
ates,Osci
l
lat
ingpl
ate;Ther
mal
pr
oper
tiesofgl
ass,por
cel
ain,r
efr
act
ori
esand whi
tewar
es.Gl
azi
ngand conduct
ivi
tyandmechani
sm ofener
gyt
ranspor
t;Shel
lener
gybal
ancesand
decor
ati
ng ofpor
cel
ain and st
onewar
es.Fi
ring met
hods and ki
l
ns f
or t
emper
atur
e di
str
ibut
ions i
n sol
i
ds and l
ami
nar f
low;The equat
ions of
cer
ami
candwhi
tewar
es.Fur
nacesf
orgl
assmanuf
act
ure.Rawmat
eri
als, changef
ornoni
sot
her
malsyst
ems;Di
ffusi
vit
yandt
hemechani
smsofmass
manuf
act
uri
ngpr
ocessesandpr
oper
tiesofcement
.Heatandmassbal
ance t
ranspor
t;Concent
rat
iondi
str
ibut
ionsi
nsol
i
dsandl
ami
narf
low;Equat
ions
ar
oundki
l
n. ofchangef
ormul
ti
componentsyst
ems;I
ntr
oduct
iont
otheconceptofheat
andmasst
ransf
ercoef
fici
ent
s.
CFPE4231(
c)(
Pyrol
ysi
sOi
lProduct
ionTechnol
ogy)
I
ntroduct
ion: Basi
c concept
s of pyr
olysi
s, Cl
assi
fi
cat
ion, Hi
stor
ical CFPE4231(
e)(
Fert
il
izer,Pul
pandPaperTechnol
ogy)
devel
opment
,Appl
i
cat
ion ofpyr
olysi
stechnol
ogy i
n wast
eto oi
lener
gy Thewor
ldf
ert
il
izermar
ket
.Fer
til
i
zeri
ndust
riesi
nBangl
adeshNi
trogen
conver
sionpr
ocess. f
ert
il
izer
s(ammoni
a,ur
ea)
:rawmat
eri
als,r
eact
ionki
net
ics,manuf
act
uri
ng
React
ionKi
net
ics:Def
ini
ti
on,r
eact
ionor
der
,rat
eandr
ateconst
ant
. pr
ocesses,desi
gnconsi
der
ati
ons,st
atusofpr
oduct
ion,compar
ati
ve
Charact
eri
zat
ionofwast
es:Cl
assi
fi
cat
ionandchar
act
eri
zat
ionofwast
es economi
csofdi
ffer
entni
trogenousf
ert
il
izer
s.Phosphat
efer
til
i
zer
s(SSP,
avai
l
abl
eint
hemoder
nsoci
ety:physi
cal
,chemi
calandt
her
malgr
avi
met
ric TSP)
:rawmat
eri
als,r
eact
ionki
net
ics,manuf
act
uri
ngpr
ocesses,desi
gn
anal
ysi
s.Wast
esepar
ati
onandf
eedpr
epar
ati
ont
echni
ques. consi
der
ati
ons,compar
ati
veeconomi
csofdi
ffer
entphosphat
efer
til
i
zer
s.
Pyrol
ysi
s react
ors:Cl
assi
fi
cat
ion and moder
n devel
opmentofpyr
olysi
s Manuf
act
uri
ngpr
ocessofdi
ffer
entpot
ashf
ert
il
izer
sandt
hei
ruses.
r
eact
orswi
tht
hei
rrespect
iveappl
i
cat
ions.Det
ail
sst
udyoft
hef
ixedbed, Compl
exandcompoundf
ert
il
izer
sandt
hei
reconomi
cs.Wast
edi
sposal
f
lui
dizedbedandco-
pyr
olysi
sreact
ors. met
hods.Thewor
ldpul
pandpapermar
ket
.Pul
pandpaperi
ndust
riesi
n
Over
viewofcur
rentpyr
olysi
spl
ant
sforpr
oduct
ionofpyr
o-cr
udeoi
lfr
om Bangl
adesh.Typesofr
awmat
eri
als,composi
ti
onandchemi
calpr
oper
ties
di
ffer
entwast
es.Upgr
adi
ngoft
hepyr
o-cr
udeoi
lusi
ngcat
alyt
icandnon- ofwood.Pr
epar
ati
onofr
awmat
eri
alf
orpul
ping.Compar
ati
veassessment
cat
alyt
icpr
ocesses. oft
he di
ffer
entpul
ping pr
ocesses.Kr
aftpr
ocess:chemi
str
y,di
gest
ers,
Charact
eri
zat
ionofpyrol
ysi
soi
l:Physi
calandchemi
calchar
act
eri
zat
ion bl
ack l
i
quor r
ecover uni
t.Bl
eachi
ng,beat
ing and si
zing.Paper maki
ng.
t
echni
quesusi
ngmoder
ntool
s:El
ement
alanal
yzer
,FTI
R anal
yzer
,GCMS Wast
edi
sposalmet
hods.
anal
yzerandNMRanal
ysi
stechni
ques.Compar
isonoft
hepyr
olysi
soi
l
swi
th
convent
ionalpet
rol
eumf
uel
stobeusedi
nICengi
nes.

Page21of21
 Opt
ionalI
I pr
oduct
s,per
tinentst
andar
ds&r
egul
ati
ons.
BakeryProduct
s:I
ngr
edi
ent
s& pr
ocessesf
orbr
eads,bi
scui
ts,cooki
es&
Lect
ure:3hrs/
week, No.ofCredi
t:
cr
acker
s,cakes & past
ries;doughnut
s;r
usks;ot
her baked pr
oduct
s.
3.
00
Equi
pment
sused,pr
oductqual
i
ty char
act
eri
sti
cs,f
aul
tsand cor
rect
ive
measur
esf
orabove baker
ypr
oduct
s.Def
ini
ngand assessi
ngqual
i
tyof
CFPE4233(
a)(
FoodPl
antDesi
gn,LayoutandManagement
)
i
ngr
edi
ent
s&pr
oduct
s.
Food f
act
ori
es:t
ypesand pur
poses.Si
te Sel
ect
ion:Locat
ion,mar
ket
ing Conf
ect
ionary Product
s: Har
d-boi
l
ed candi
es, t
off
ees, f
rui
t dr
ops,
ut
il
it
iesandf
aci
l
iti
es,soi
linvest
igat
ion.FoodFact
oryBui
l
dingComponent
s: chocol
atesand ot
herconf
ect
ions:
-ingr
edi
ent
s,equi
pment
s& pr
ocesses,
Foundat
ion,col
umn,beam andr
oofel
ement
s.Envi
ronment
alConsi
der
ati
on: pr
oductqual
i
typar
amet
ers,f
aul
tsandcor
rect
ivemeasur
es.Pr
oduct
ion&
Li
ght
ing,vent
il
ati
on,sani
tat
ion and wast
e di
sposal
.Fl
oor
s and Wal
l
s: qual
i
tyofchewi
ng and bubbl
e gums,cocoa pr
oduct
s,br
eakf
astcer
eal
s,
Sel
ect
ionofmat
eri
als,aspect
sofst
rengt
handdur
abi
l
ity.St
orageBui
l
dings: macar
onipr
oduct
s,spr
out
edgr
ains.
I
mpor
tance,t
ypes,cl
i
mat
icconsi
der
ati
onsandr
equi
rement
s.
Hygi
eni
cdesi
gnoff
oodpl
ant
:Cr
iter
iaofa goodpl
antl
ayout
.pl
antl
ayout CFPE4233(
c)(
Tea,Cof
fee,CocoaandSpi
cesTechnol
ogy)
f
ordi
ffer
entpr
oduct
s,suchasf
ishcanni
ngpl
ant
,mi
l
k,cheese,yogur
tand Tea:Br
iefdescr
ipt
ionoft
eapl
ant
;composi
ti
onoft
ea;chi
efchar
act
eri
sti
cs
i
ce cr
eam pl
ant
,dr
ying pl
ant
,poul
try and meatpr
ocessi
ng pl
ant
,egg ofdi
ffer
entt
ypesoft
ea;pr
ocessi
ngoft
ea–wi
ther
ing,r
oll
i
ng,f
erment
ati
on,
pr
ocessi
ngpl
antet
c.Hygi
eni
cdesi
gnofvar
iouscomponentoff
oodpl
ant f
ryi
nget
c;manuf
act
uri
ngofgr
eent
eaandi
nst
antt
eas;qual
i
tycont
roland
such as f
oundat
ion,suppor
ting st
ruct
ure,wal
l
s,f
loor
s,f
loor dr
ains, packagi
ngoft
eas.Cof
fee:St
ruct
ureofcof
feebeans;pr
ocessi
ngofcof
fee-
i
nsul
ati
on,door
s,pi
pinget
c. r
oast
ing,gr
indi
ng,bl
endi
ng,qual
i
tycont
rolandpackagi
ng.
;sol
ubl
e(i
nst
ant
)
Wat
ersuppl
y,wat
erqual
i
tyandt
reat
menti
nfoodf
act
ory. cof
fee;pr
ocessi
ngofi
nst
antcof
fee.Cocoa: St
ruct
ure ofcacao-
seeds;
Wast
edi
sposalandsani
tat
ioni
nfoodpl
ant
.Cl
eani
ngand st
eri
l
izi
ngoff
ood beanssel
ect
ion;pr
ocessi
ngofcocoa pr
oduct
s– cocoa but
ter
,chocol
ate
pl
ant
,equi
pmentandsuppl
ysyst
ems. andi
tspr
oduct
s;qual
i
tycont
rolandpackagi
ngofcocoapr
oduct
s.Spi
ces:
Companyandi
tscl
assi
fi
cat
ion.Or
gani
zat
ionst
ruct
ure,aut
hor
ity,per
sonnel Cl
assi
fi
cat
ionofspi
ces;chemi
calcomposi
ti
onandf
lavour
ingcomponent
s of
management
.Empl
oyeewel
far
eandl
abaourl
aws.Pl
anni
ng,schedul
i
ngand spi
ces; manuf
act
ure of essent
ial oi
l
s and ol
eor
esi
ns; pr
ocessi
ng,
cont
rol
.Pr
oduct
ivi
tyand pr
ofi
tabi
l
ity,costanal
ysi
s.Good manuf
act
uri
ng pr
eser
vat
ion,qual
i
tycont
rol
,packagi
ngandst
orageofvar
iousspi
cesand
pr
act
ices. t
hei
rpr
oduct
s.
Foodser
vicesyst
emst
echnol
ogy:Descr
ipt
ionofvar
ioussyst
emsandt
hei
r
managementaspect
s. CFPE4233(
d)(
SugarEngi
neeri
ng)
I
ntr
oduct
ion t
o sugar
cane,sugar beetand sugar pr
ocessi
ng I
ndust
ry,
CFPE4233(
b)(
BakeryandConf
ect
ionaryTechnol
ogy) Fact
orysi
tef
orsugar
canei
ndust
ry.Sugar
canepr
otect
ion.Composi
ti
onof
Cur
rentst
atus,gr
owt
hrat
e,and economi
cimpor
tance ofBaker
y and sugar
caneandsugarbeet
.Ef
fectofvar
iet
yandenvi
ronment
alcondi
ti
ons
Conf
ect
ionar
yIndust
ryi
nIndi
a.Pr
oductt
ypes,nut
rit
ionaland saf
etyof onsugarcont
ent
.Pr
oper
tiesofsucr
ose,sacchar
oseandr
educi
ngsugar
.
Page22of22
Mi
l
li
ng.pH cont
rol
.Met
hods ofcl
ari
fi
cat
ion.Fi
l
trat
ion:pr
ocedur
es and
met
hods.Evapor
ati
on.I
ncr
ust
ati
on,f
ormat
ionandr
emoval
.Sugarboi
l
ing,
Cent
rif
ugalsepar
ati
on,Cr
yst
all
i
zat
ion,Massecui
tes,Mol
asses,Magmaet
c.,
Cur
ingandf
ini
shi
ng.Sugarconveyor
,dr
yingandst
orage.Det
eri
orat
ionof
sugar
.Mi
croor
gani
sms i
n sugar manuf
act
uri
ng.By
-pr
oduct
s of sugar
i
ndust
ry.

CFPE4233(
e)(
FoodPl
antHygi
eneandSani
tat
ion)
Gener
alpr
inci
ple off
ood hygi
ene,Hygi
ene i
nrur
aland ur
banar
easi
n
r
elat
iont
ofood pr
epar
ati
on,per
sonalhygi
ene and f
ood handl
i
nghabi
ts.
Pl
aceofsani
tat
ioni
nfoodpl
ant
s.
Sani
tar
y aspect
s ofbui
ldi
ng and equi
pment
:Pl
antl
ayoutand desi
gn,
Compar
ati
ve st
udi
es on sani
tar
y f
abr
icat
ion of di
ffer
ent t
ypes of
pr
ocessi
ngequi
pment
s.
Saf
eandef
fect
ivei
nsectandpestcont
rol
:Ext
raneousmat
eri
alsi
nfoods,
Pr
inci
ples of I
nsect
s and pet
s cont
rol
.Physi
caland chemi
calcont
rol
.
Ef
fect
ive cont
rolofmi
cro-
organi
sms:mi
croor
gani
sms i
mpor
tanti
nfood
sani
tat
ion,mi
cro-
organi
smsasi
ndi
cat
orofsani
tar
yqual
i
ty.Physi
caland
chemi
calmet
hods.
Sani
tar
yaspect
sofwat
ersuppl
y:Sour
ceofwat
er,qual
i
tyofwat
er,wat
er
suppl
yandi
tsusesi
nfoodi
ndust
ries.Pur
ifi
cat
ionanddi
sinf
ect
ionofwat
er
pr
event
ingcont
ami
nat
ionofpot
abl
ewat
ersuppl
y.
Ef
fect
ive det
ergency and cl
eani
ng pract
ices:I
mpor
tance of cl
eani
ng
t
echnol
ogy,physi
caland chemi
calf
act
orsi
n cl
eani
ng,cl
assi
fi
cat
ion and
f
ormul
ati
onofdet
ergent
sandsani
ti
zer
s,cl
eani
ngpr
act
ices.
Sani
tar
yaspect
sofwast
edi
sposal
:Est
abl
i
shi
ngandmai
ntai
ningsani
tar
y
pr
act
icesi
nfoodpl
ant
s,r
oleofsani
tat
ion,gener
alsani
tar
yconsi
der
ati
on
andsani
tar
yeval
uat
ionoff
oodpl
ant
s.

Page23of23