FSHN 3510: Introduction to Food Engineering Concepts
Credits: 3. Contact Hours: Lecture 3.
Prereq: (FSHN 2070; [MATH 1600 or MATH 1650]; [PHYS 1310 or PHYS 2310]) or Permission of Instructor
Methodology for solving problems in food processing and introduction to food engineering concepts including food properties, material and energy balances, sources of energy, thermodynamics, fluid flow, heat transfer, and mass transfer. Graduation Restriction: Credit for only FSHN 3510 or CHE 3570 may be applied toward graduation for the Food Science major or Food Science minor.
(Typically Offered: Spring)