FAS 2150 - Principles of Food Process Engineering

Credit Hour(s): 3

Course Description: Principles of process engineering including mass and energy balances, fluid flow, mass and heat transfer, and their relation to food equipment design, process design, and food quality.

Prerequisite(s): Undergraduate level MTH 1280 Minimum Grade of D and Undergraduate level FAS 2110 Minimum Grade of D and Undergraduate level FAS 2120 Minimum Grade of D

Corequisite(s): FAS2160

Course Level: Undergraduate
Schedule Type(s): Lecture

Grade Mode: Standard