Engineering Properties of Food and Biological Materials

Catalog description

This course covers the physical, mechanical, and thermal properties of food and biological materials and the importance of such properties on the design, analysis and operation of various food and bioprocess engineering systems. The course discusses the principles and techniques for measurement of engineering properties such as dimensional, mechanical, thermal, chemical/biological, kinetic, rheological, and moisture-related properties. Prerequisite: Physics 121 or 131. (Sp)