Course Description

05-383 Bio-Process Engineering W(3-1)

Application of engineering principles to the processing of biological products in the agricultural and food industry and fermentation technology. Analysis and design of unit processes such as sedimentation, centrifugation, filtration, emulsification, milling and mixing involving rheology and non-Newtonian fluid dynamics of biological materials. Mathematical modelling of biochemical reaction kinetics and microbial growth kinetics for the design, optimization and control of unit processes and aerobic and anaerobic fermentations. Analysis of heat and mass transfer for equipment and process design and control in sterilization, canning, refrigeration, heating, drying, evaporation, distillation and extraction.

Prerequisites: 05-223, 05-266.

Exclusions: 05-384.

1996-97 Undergraduate Calendar

Last revised: August 28, 1996. Contact: ccrenna@registrar.uoguelph.ca.