CHE 563Proceas Systems Design
- Faculty
- Engineering
- Offered
- Winter
- Credit
- 0.5
- Last listed
- 1986–87
No longer offered. It’s in Waterloo’s scanned calendars from 1986–87 to 1986–87 (before that, 1972–73 to 1985–86 used the number for Food Processing); the 1995–96 to 2023–24 calendars are on ucalendar.
The undergraduate curriculum is brought together to accomplish, by team effort, the basic objective of the process engineer: the design of an integrated process. A written report, meeting minimum technical report standards, and a public oral presentation will be required.
As printed in the 1986–87 calendar, read by OCR; the scanned page is the original.
Check it elsewhere
In the scanned calendars
How it read in each calendar from 1972–73 to 1986–87, newest first. The text is OCR of the scanned pages; years whose wording matches are shown once, from the clearest scan. Each year links to its page on uwloo and to that page of the scanned PDF.
1986–87 1 calendar
The undergraduate curriculum is brought together to accomplish, by team effort, the basic objective of the process engineer: the design of an integrated process. A written report, meeting minimum technical report standards, and a public oral presentation will be required.
Offered Winter · 2 tutorial, 4 lab hours a week · 0.5 credit
1980–81 to 1985–86 6 calendars
Another title: Food Processing, probably a different course under the same number (or a misread scan).
Applications of unsteady and steady state heat and/or mass transfer operations to processing natural and texturized foods. Design and analysis of sterilization, low temperature preservation, concentration, separation and purification processes. Effects of formulation, additives, and processing on organoleptic and ‘nutritional quality. Prereq: CH E 560 or permission of instructor.
Offered Winter · 3 class hours a week · 0.5 credit
1972–73 to 1979–80 8 calendars
Another title: Food Processing, probably a different course under the same number (or a misread scan).
Formulation, processing, preservation and quality evaluation of natural and textured foods, food components, additives: mixing, extrusion, sterilization, separation, purification, concentration operations.
Prereq: Ch E560 or permission of instructor
Offered Winter · 3 class hours a week · 0.5 credit