Sustainable Food Management

Thermic Process Engineering

Integrated course, 2.00 ECTS

 

Course content

Fundamentals of thermodynamics (temperature, dilation, laws of thermodynamics, thermal machines, circular processes) Fundamentals of conduction processes (one-dimensional, stationary heat conduction, convective heat conduction, heat transfer, installing heat exchangers, introduction to material transmission

Learning outcomes

After the completion of the module students should have acquired grounding in mechanical and thermic process engineering, as well as the underlying physical principles. They should be able to determine required material data and balance the material flow.

Recommended or required reading and other learning resources / tools

Literature will be announced at the beginning of the course.

Mode of delivery

Integrated course

Prerequisites and co-requisites

Fundamentals of Biochemistry and Food Chemistry, Fundamentals of Chemistry and Metrology, Fundamentals of Agrarian Crop Farming Fundamentals of Agrarian Livestock Keeping, Select Chapters of Food Production

Assessment methods and criteria

Module exam