CHE 591Fermentation Processes
- Faculty
- Engineering
- Last listed
- 1971–72
No longer offered. It’s in Waterloo’s scanned calendars from 1970–71 to 1971–72 (before that, 1968–69 to 1969–70 used the number for Industrial Microbiology Introductory study of microorganisms of industrial significance.); the 1995–96 to 2023–24 calendars are on ucalendar.
Methods of solving engineering problems imposed by both physical and biological factors in the food and fermentation technologies: the unifying principles of the processing operations involved in the production of antibiotics, yeasts, enzymes, beverage alcohol and other microbial products, and in biological waste treatment. Prerequisite: Ch. E. 590 (or permission of instructor) 3 hours lectures and laboratory, one term.
As printed in the 1971–72 calendar, read by OCR; the scanned page is the original.
Check it elsewhere
In the scanned calendars
How it read in each calendar from 1968–69 to 1971–72, 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.
1971–72 1 calendar
Methods of solving engineering problems imposed by both physical and biological factors in the food and fermentation technologies: the unifying principles of the processing operations involved in the production of antibiotics, yeasts, enzymes, beverage alcohol and other microbial products, and in biological waste treatment. Prerequisite: Ch. E. 590 (or permission of instructor) 3 hours lectures and laboratory, one term.
1970–71 1 calendar
Titled Fermentation Engineering.
Methods of solving processing problems imposed by both physical and biological factors in the food industries. A fundamental apprinciples involved in the manufacture of pharmaceuticals, commercial enzymes, alcoholic beverages, etc. Biological waste treatment. Prerequisite: Ch. E. 22. 3 hours lectures and laboratory, one term.
1968–69 to 1969–70 2 calendars
Another title: Industrial Microbiology Introductory study of microorganisms of industrial significance., probably a different course under the same number (or a misread scan).
Growth, metabolism and stability relevant to engineering design. Quality control in the food and fermentation industries.
3 lectures, one term.