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FS HN 351: Introduction to Food Engineering Concepts

(3-0) Cr. 3. S.

Prereq: (FS HN 207; [MATH 160 or MATH 165]; [PHYS 131 or PHYS 231]) 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. Credit for only FS HN 351 or CH E 357 may be applied toward graduation for the Food Science major or Food Science minor