FST 472
FOOD ENGINEERING AND PROCESSING I
Oregon State University-Cascades Campus · UGRD · Fall 2026
1 section
Catalog description
Covers fundamental engineering principles for scientists and non-process engineers. Explores unit conversion, mass and energy balances, heat transfer, thermal processing, and lethality. Directed at food scientists and other majors who need or would like a working knowledge of food engineering principles.
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Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #oregon_cascades_campus-3444Fall 2026UGRD4 credits
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