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Course ID:FDST 4050/6050-4050L/6050L. 3 hours. 2 hours lecture and 3 hours lab per week.
Course Title:Food Engineering Fundamentals
Course
Description:
Mass and energy balance, fluid flow, heat transfer, and refrigeration in food plant operations. The theory, calculations and design practices, and equipment used in these operations, as well as the physical, chemical, and microbial changes that can occur in foods in processes employing these operations.
Athena Title:FOOD ENG FUND
Prerequisite:PHYS 1111-1111L and MATH 2250
Pre or Corequisite:FDST 4010/6010-4010L/6010L
Semester Course
Offered:
Offered fall semester every year.
Grading System:A-F (Traditional)
HR
Syllabus: