Detailed Course Information |
Fall 2016
Apr 23, 2024 |
|
 |
||
 | Select the desired Level or Schedule Type to find available classes for the course. |
| FDSC 815 - Food Engineering and Processing |
|
An integrated approach to food engineering principles and food processing techniques. Topics
include thermodynamics, fluid flow and heat transfer, evaporation, refrigeration, psychrometry,
drying, distillation and essential food processing methods that ensure attainment of food product
wholesomeness. Laboratory (4 hours).
Prerequisite: Permission of instructor.
1.000 Credit hours 4.000 Lecture hours Levels: Graduate, Non-Matriculated, Post-Baccalaureate Tchr Lcnse Schedule Types: Lecture/Lab, Lecture, Lab, Independent/Directed Study, Lecture Chemistry & Food Science Department Restrictions: May not be enrolled in one of the following Levels: Undergraduate |
| Return to Previous | New Search |
|