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Course ID:FDST 4060/6060-4060L/6060L. 3 hours. 2 hours lecture and 3 hours lab per week.
Course Title:Food Engineering Fundamentals
Course
Description:
Phase equilibria in foods, psychrometrics, water activity, freezing, dehydration, evaporation, membrane separations, extrusion, and process control.
Athena Title:FOOD ENG FUND
Prerequisite:FDST 4050/6050-4050L/6050L or permission of department
Semester Course
Offered:
Offered spring semester every year.
Grading System:A-F (Traditional)
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Syllabus: