FDSC 5123

Principles of Food Engineering

Oklahoma State University · UGRD · Fall 2026

1 section

Catalog description

Description: Application of the engineering approach to solving heat and mass transfer problems in food processing. An introduction to the basic concepts of the conservation laws, fluid flow, heat transfer, refrigeration, freezing, psychrometrics, and energy conservation. May not be used for degree credit with FDSC 4123 .

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Class #oklahoma_state-3363Fall 2026UGRD

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