Mar 28, 2024  
2019-2020 Undergraduate Catalog 
    
2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]

FDSC 4022 - Principles of Food Engineering


Credit Hours: 3
Engineering principles for processing of food materials, physical properties of food materials, units and dimensions, selected unit operations used in food processing and manufacturing industry, equipment, fundamentals of thermodynamics, mass and energy balance, fluid flow, heat and mass transfer in food processing, refrigeration, freezing, psychometrics, extrusion, drying, evaporation, non-thermal processing, and separation.

Prerequisite(s): MATH 1113; PHYS 1111 & 1112 K