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Framingham State University

 

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Detailed Course Information

 

Fall 2023
Dec 05, 2024
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Information Select the desired Level or Schedule Type to find available classes for the course.

FDSC 815 - Food Engineering and Processing
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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