Principles of Food Process Engineering

Catalog description

Principles of process engineering including mass and energy balances, fluid flow, mass and heat transfer, and their relation to food equipment design, process design, and food quality. Prerequisite(s): Undergraduate level MTH 1280 Minimum Grade of D and Undergraduate level FAS 2110 Minimum Grade of D and Undergraduate level FAS 2120 Minimum Grade of D Corequisite(s): FAS2160 Course Level: Undergraduate Schedule Type(s): Lecture Grade Mode: Standard