AIT Virtual Learning Environment

Rationale:

Application of biological system requires understanding of engineering and physical sciences for performance measurement, improvement existing and designing new systems.This course focuses on key concepts of bio-chemical engineering principles, apparatus and their applications in wider living systems such land, environment, agriculture, bio-production processes and food chain.

The application of proper methods, suitable for analysis of different matrixes with the required method of detection, is crucial for food quality and safety control during production and marketing. While traditional methods are still used, most analysis now involves the use of increasingly sophisticated instruments.

 Labeling requirement, rules and regulations; Precision and accuracy of assessment; Moisture Content Determination; Determination of Fat content and characterization; Determination of Carbohydrates; Determination of proteins; Determinations micronutrients and trace elements; Instrumentation.

Bio-materials possess complex heterogeneous composition and unique physico-chemical structure which requires careful application of engineering principles. Designing of handling and processing equipment entails hands-on knowledge of chemical and physical properties of biomaterials which lead to higher efficiency in production, handling, storage and conversion of biomaterials.

Rationale: The prupose of this course is to familiarize the students with the old and new techniques in the field of bentch fitting and fabrication processes and also in the field of manufacturing and production

Catalogue Description: Carpentry, Sawing, Filing and Fitting, Welding and Electrical Shop Study, Lathe and accessories, Turning and Milling, Drilling Machines, Grinding, CNC Lathe and CNC milling

Rationale: The objective of this course is to discuss the theory behind the main methods of conversion and preservation of food and biomaterials used in today’s industry in terms of the principles involved, and the equipment used.

Catalog description: Basic principle; Fluid flow theory and applications; Heat transfer; Drying and Evaporation; Separation, mixing and size reduction.

Rationale: The food industry is one of the largest industries in the world, and it heavily relies on continuous research and development of new food products, technologies and operations. Food science and its technological aspects are drawn from various fields such as biology, chemical engineering, bio-chemistry and material sciences. . In order to better understand food properties and underlying processes, this course aims at systemic learning of this highly extensive discipline.

Catalogue Description: Introduction to food science and technology; food deterioration; food processing and preservation; effects of processing on food properties and nutritional composition; quality control and assessment; food packaging