Detailed Course Information |
Fall 2023
Dec 21, 2024 |
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| FDSC 815 - Food Engineering and Processing |
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An integrated approach of food engineering principles and food processing techniques. Topics include thermodynamics, fluid flow and heat transfer, evaporation, refrigeration, psychrometry, drying, distillation and the essential food processing methods that ensure attainment of food product wholesomeness. Students are required to enroll in the corresponding laboratory (4 hours).
Prerequisite: Permission of instructor.
1.250 Credit hours 4.000 Lecture hours Levels: Graduate, Non-Matriculated, Post-Baccalaureate Tchr Lcnse Schedule Types: Lecture, Independent/Directed Study Chemistry & Food Science Department Course Attributes: Graduate Level Course, Food Sci & Nutrition Sci Restrictions: May not be enrolled in one of the following Levels: Undergraduate Corequisites: FDSC 815L |
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