FST 203

Food Processing

University of California Davis · UGRD · Fall 2026

1 section

Catalog description

Course Description: Principles of food engineering applied to food processing. Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer. Application of mass transfer in controlling kinetics and quality changes of foods.

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Class #california_davis-4151Fall 2026UGRD4 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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