Department of Chemical Engineering

Area: EXPERIMENTAL DESIGN

STAT 162 and STAT 172

STAT 162. Experimental Designs I (3). Design and analysis of one-way classifications; complete blocks; split-plot and factorial experiments; multiple comparisons; group and trend comparisons; analysis of covariance. 5 hrs (2 class, 3 lab). PR. STAT 1 or COI. (1,2,S)

STAT 172. Experimental Designs II (3). Analysis of tested experiments; confounding; factorial experiments with main effects confounded; incomplete block designs and the lattices; analysis of a group of similar experiments; plot or pen techniques. 5 hrs (2 class, 3 lab). PR. STAT 162. (1)

Area: WOOD SCIENCE AND TECHNOLOGY

WST 126 and WST 171

WST 126 – Wood Physics and Mechanics
PR PHYS 1 or 3

WST 171 – Adhesiveness and Gluing
PR CHEM 40

Please note changes in course numbering and possible substitution of courses.* The list of FPPS courses below is not official. Confirm first with the Curriculum Committee and Department Chairs of the CFNR-FPPS and CEAT-ChE

FPPS 121. Wood Physics 1 (3). Physical structure and properties of wood in relation to moisture heat, sound, and electricity. 5 hrs (2 class, 3 lab). PR. PHYS 3. (1)

FPPS 171. Adhesives and Gluing (3). Theory of adhesion and cohesion. Glues and synthetic resin adhesives. Principles in cold pressing, hot pressing, radio frequency heating, lamination and modified woods. Gluing defects and their causes. 5 hrs (2 class, 3 lab). PR. CHEM 40. (1)

Area: MANAGEMENT

MGT 101 and MGT 131
or
MGT 101 and MGT 133

MGT 101. Concepts and Dynamics of Management (3). Principles and techniques of managing organizations; analysis of actual management problems and situations. 3 hrs (class). PR. COI. (1,2)

MGT 131. Introduction to Human Relations and Behavior in Organizations (3). Introduction to the concepts and principles underlying individual and group behavior in organizations. 3 hrs (class). PR. MGT 101 or COI. (1,2)

MGT 133. Personnel Management (3). Principles and processes of selecting, developing and maintaining personnel; methods of dealing with personnel problems. 3 hrs (class). PR. MGT 101 or COI. (2)

Area: SCIENTIFIC AND TECHNICAL COMMUNICATION

DEVC 150 and DEVC 151

DEVC 150. Scientific and Technical Information Processing (3). Principles and techniques of handling scientific and technical information. 5 hrs (2 class, 3 lab). PR. DEVC 50 or COI. (1)

DEVC 151. Scientific and Technical Publications Editing (3). Principles and practice of editing scientific and technical publications. 5 hrs (2 class, 3 lab). PR. DEVC 150 or COI. (2)

Area: ENVIRONMENTAL CHEMISTRY

CHEM 180 and CHEM 181

CHEM 180. General Environmental Chemistry (3). Chemical concepts and principles applied to the study of the environment and the preservation of environmental quality. 3 hrs (class). PR. CHEM 40 or CHEM 44. (1,2)

CHEM 181. Pollution Chemistry (3). Nature, sources, transformations and effects of pollutive substances in the environment; chemical basis of pollution control and water management; pollution analysis. 3 hrs (class). PR. CHEM 180 or COI. (2)

Area: BIOTECHNOLOGY

MCB 160 and CHEM 177

MCB 160. Industrial Microbiology (3). Microorganisms, principles, and processes involved in industrial fermentation. 3 hrs (class). PR. MCB 1 and CHEM 160. (1,2)

CHEM 177. Biochemical Technology I (3). Kinetic, energetic, and biochemical engineering aspects of fermentation processes; fermenter types and their operation. 3 hrs (class). PR. MCB 1 and CHEM 112 or CHEM 102. (1)

Area: FOOD MICROBIOLOGY

MCB 180 and MCB 181
or
MCB 180 and FST 101

MCB 180. Introductory Food Microbiology (3). An introduction to the microbiological aspects of food processing, preservation, spoilage and quality control; food-borne microorganisms of public health importance. 5 hrs (2 class, 3 lab). PR. MCB 1. (1,2)

MCB 181. Dairy Microbiology (3). Microorganisms in milk and milk products, their growth, destruction and utilization, and methods in microbiological quality control. 5 hrs (2 class, 3 lab). PR. MCB 1. (2)

FST 101. Food Chemistry I (3). Chemical composition of foods and its effect on texture, flavor, color and nutritive value. 5 hrs (2 class, 3 lab). PR. CHEM 40. (1,2)

Area: ECONOMICS

FPPS 183 and ECO 11

FPPS 183. Engineering Economic Analysis (3). Economics of engineering decisions. Depreciation and cost estimating, analysis of existing and proposed plans, including materials, products design, and machine selection and replacement. 5 hrs (2 class, 3 comp). PR. COI. (1,2)

ECON 11. General Economics (3). Introduction to economic analysis with special application to the Philippines. 3 hrs (class). (1,2)

Area: SUGAR ENGINEERING

(Cognate Equivalent for BSChE-SUTC Majors)
SUTC 148, SUTC 154, SUTC 168, SUTC 171

Please see COURSES OFFERED BY THE DEPARTMENT

Area: FOOD ENGINEERING

FST 130 and FST 131
or
FST 130 and FST 146

FST 130. Food Engineering I (3). Principles of mass and heat transfer applied to food processing; physical properties of food materials. 5 hrs (2 class, 3 lab). PR. MATH 27 and PHYS 3. (1,2)

FST 131. Food Engineering II (3). Thermal processing, dehydration, chilling and freezing, evaporation, size reduction and packaging and handling of food materials. 5 hrs (2 class, 3 lab). PR. FST 130 and PHYS 13. (1,2)

FST 146 – Pocessing of Oils Seeds and Oils
PR COI
- Please check availability. Course no longer exists in UPLB 2009 Course Catalogue

Area: DAIRY SCIENCE

DSC 135 and DSC 137

DSC 135 – Introduction to Dairy Technology
PR CHEM 40 or COI

DSC 137 – Cheese Technology
PR DSC 135 or COI

Please note changes in course numbering and possible substitution of courses.* The list of ANSC courses below is not official. Confirm first with the Curriculum Committee and Department Chairs of the CA-ADSC and CEAT-ChE

ANSC 135. Introduction to Dairy Technology (3). Fundamentals of milk and milk products processing. 5 hrs (2 class, 3 lab). PR. CHEM 40 or COI. (1,2)

ANSC 137. Cheese Technology (3). Principles and techniques in the manufacture of natural and processed cheese. 5 hrs (2 class, 3 lab). PR DSC 135 or COI. (1)

* While course title and description may be the same, hence essentially the same course, the course numbering are different. This entails additional paperwork to attest that the courses are to be taken by the student in place of courses (with different course numbers) specified in the curriculum.