Course Description

05-262 Food Engineering Principles W(3-2)

Introduction to engineering principles and operations in food processing including heat transfer, thermal processing, refrigeration, fluid flow, separating, mixing, size reduction and moisture modifications. Material and energy balances. Instrumentation and process control concepts.

Prerequisites: 1 physical chemistry or biochemistry course credit or 1 organic chemistry course credit beyond the 100 level.

Course Profile

1998-99 Undergraduate Calendar