ENGG*4300 Food Processing Engineering Design W (3-2) [0.75]
This course covers the design of various food processing operations and the physico-chemical and mechano-biological response of foods to such operations. Topics include: process evaluation; optimization of operations such as thermal and chemical processes; and rheological properties of various food forms.
Prerequisite(s): ENGG*3430 or FOOD*3170
Department(s): School of Engineering