Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.

Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.

Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.

Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.

Methods of nonlinear analysis for finite dimensional problems in Chemical Engineering. Existence and uniqueness of solutions to nonlinear ordinary differential equations. Phase plane analysis, bifurcation theory, limit cycles and Hopf bifurcations. Direct methods of analysis for nonlinear systems: Liaponnov functions, gradient flows, Hamiltonian systems, etc. Applications in reactor analysis, separation systems and crystallizers.

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