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.
(Typically Offered: Spring)