International University Department Food Technology Course Outline – Class Sep2023

Food Engineering Principles - FT203IU

Credits: 4 (4, 0)

Instructor: Dr. Dang Quoc Tuan Total No. 25 (6 Groups)

Email: dqtuan@hcmiu.edu.vn; Phone: 0912 012 360 + SMS + BB
Office: Room A1. 706, Department of Food Technology

Course Objectives:
The course introduces students with basic engineering concepts, principles, and mathematical methods
applicable to a wide range of food engineering and food processing situations and provides the necessary
background knowledge for advanced food processing and preservation courses.
Learning Outcomes:
At the completion of this course, students are expected to be able to:
- demonstrate the ability to apply knowledge of mathematics and engineering.
- demonstrate ability to apply thermodynamics concepts (gas laws, refrigeration, psychrometrics) to food
processes.
- analyze and formulate mass and energy balances of food processing applications.
- demonstrate ability to formulate and solve problems of fluid flows in food processing.
- apply concepts of heat transfer (steady and unsteady states) to food engineering problems.

Venue and Time:

- Weekly (15 wk) 4 periods 7,8,9,10 (13h15 – 16h30). Wednesday PM. ROOM A2.312

Textbooks, Courseware:
 R. Paul Singh, Dennis R. Heldman. 2013. Introduction to food engineering. Academic Press. 5th Edition.
 Toledo, R.T. 2018. Fundamentals of Food Process Engineering. 4th Edition. Springer, New York, NY.

Evaluation: - Topic presentation + attendance :20 %

- Midterm Exam :40 %
- Final Exam :40 %
Total :100 %

Exam Format: - In class: OPEN BOOK. All books, Tables and Charts allowed. No laptop allowed.

Topic presentation:
Presentation in Food Engineering class will be held in (2) class sessions before the Final Exam for selected
food engineering topics. Students will work in a team of 3-6 persons. The Handout (PPTX file) should be
submitted within the week of presentation. Each group will present for max 40 min for each group (25
min for presentation and 15 min for Q&A). Problems for solving (if any) for presentation will be provided to
each group by the Instructor.

Policy:
Attendance
Students must attend at least 80% of the classes to qualify for sitting the midterm and final exams. All
absence, if not emergent, requires approval of the instructor(s) in advance. Absence for exams requires in-
advanced approval of the Office of Academic Affairs.

Teaching hours
All classes start sharply at 08:00 in the morning and 13:15 in the afternoon. Each teaching period lasts for
45 min and must be delivered in the presence of either the instructor(s) or his/her teaching assistant.
Students that do not come on time can be considered as not attending the class.
Communication
1
International University Department Food Technology Course Outline – Class Sep2023
Conversation between instructor(s) and students is possible via in-person contact, phone or email. It is
recommended that students check with the instructor(s) first before attempting to use telephone for
communication.
Report
Any matter related to the course should be directly reported and discussed with the instructor(s) before
attempting to resolve it at the school or the university levels.
Students who wish to remain anonymous could write and drop their complaints in the White Box in front
of the school’s office.

Student Responsibility:
 Read textbook(s) before class sessions; search for and collect any additional reading materials
related to the lecture content,
 Be actively involved in class by preparing questions, presenting discussions and comments,
 Bring calculators and textbooks for in-class problem solving.
Course Outlines and Schedule:
WK Day Topics Lec. Practice Reading
1 20/9/2023 Course Introduction – course outline. 4 SH: Ch. 1
TO: Ch.2
Basic variable of physics. Unit conversion.
Ideal gas. Real gas
2 27/9/2023 Systems and processes. 4 TO: Ch. 4
Thermodynamics. Steam table SH: Ch.1
3 04/10/2023 Mass balance 4 TO: Ch. 3
4 11/10/2023 Energy balance 4 TO: Ch. 5
5 18/10/2023 Fluid statics. Fluid dynamics 4 SH: Ch. 2
6 25/10/2023 Basic equation of fluid flow 4 SH: Ch. 2
TO: Ch. 6
7 01/11/2023 Fluid friction - MEB - Pump design 4 SH: Ch. 2
TO: Ch. 6
8 08/11/2023 Heat transfer-Conduction 4 SH: Ch. 4
TO: Ch. 7
13/11- MIDTERM EXAM (TWO WK)
25/11/2023
9 29/11/2023 Heat transfer-Convection 4 SH: Ch. 4
TO: Ch. 7
10 06/12/2023 Heat transfer- heat exchanger 4 SH: Ch. 4
Log-mean Temperature TO: Ch. 7
11 13/12/2023 Heat transfer – unsteady state 4 SH: Ch. 4
TO: Ch. 7
12 20/12/2023 Psychrometrics 4 SH: Ch. 9
13 27/12/2023 Refrigeration 4 SH: Ch. 6
14 03/1/2024 GROUP PRESENTATION -1 4 4 Handout

15 10/1/2024 GROUP PRESENTATION- 2 4 4 Handout

22/1- FINAL EXAM (TWO WK)

03/2/2024
60 8
SH = Paul Singh and Dennis Heldman; TO = R.T. Toledo;
END.