Numbering Code	U-AGR06 2F119 LJ79	Year/Term	2022 ・ Second semester
Number of Credits	2	Course Type	Lecture
Target Year	2nd year students	Target Student
Language	Japanese	Day/Period	Fri.2
Instructor name	TANI FUMITO (Graduate School of Agriculture Professor)
Outline and Purpose of the Course	To acquire basic knowledge about rational design and operation of food manufacturing processes, this is a brief lecture on the basics of units, dimensions, mass balance, solid-liquid separation, mass transfer, diffusion, gas absorption, flow and rheology.
Course Goals	Acquire basic physicochemical knowledge about the production of foods and treat phenomena quantitatively.
Schedule and Contents	①Units, dimensions, and material balance ②Water science (1): structure, water activity, water sorption and adsorption isotherms ③Water Science (2): Amorphous solid, glass transition, thermal analysis ④Phase equilibrium (1): Phase transfer, phase rules ⑤Phase equilibrium (2): Thermal dynamics of mixtures, phase diagrams ⑥Equilibrium separation (1): Vapor-liquid equilibrium and distillation ⑦Equilibrium separation (2): Distribution equilibrium and extraction ⑧Solid liquid separation (1): Particle diameters and distribution ⑨Solid liquid separation (2): Stokes diameter / centrifuge / filtration separation ⑩Diffusion (1): Mass transfer and diffusion theory, Fick's law ⑪Diffusion (2): Gas absorption, Henry's law ⑫Diffusion (3): Double film theory, mass transfer coefficient ⑬Flow and rheology I(1): Bernoulli's Law, Hagen-Poiseuille's law ⑭Flow and Rheology I(2): Newton's viscosity law (Newtonian fluid, non-Newtonian fluid) ⑮Feedback We will contact you individually regarding feedback methods.
Evaluation Methods and Policy	[Evaluation method] Evaluation is based on the final examination grade (85%) and the submitted tasks (15%) for every three or four classes. No credits will be awarded if a student is absent for four classes or more. [Evaluation criteria] Evaluation standards and policies are based on those described in the Faculty of Agriculture Handbook for the relevant year.
Course Requirements	It is desirable to have completed Food Physics Chemistry I and II.
Study outside of Class (preparation and review)	Review the contents of lectures, and prepare for the following week as instructed during class.
Textbooks	Textbooks/References	Shuji Adachi and Takeshi Furuta 食品を造る基礎科学　食品工学入門 (Culturade) ISBN: 978-4-905179-09-2
References, etc.	Introduced during class