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FS HN 351: Introduction to Food Engineering Concepts

(3-0) Cr. 3. S.

Prereq: MATH 160 or equivalent, PHYS 131 or equivalent, FS HN 207 or permission of the 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.